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Lemon Meringue Croissants

Lemon Meringue Croissants
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Flaky croissants filled with a bright lemon curd and topped with a toasted meringue. These pastries offer a delightful balance of tart and sweet, perfect for a special breakfast or dessert.

Ingredients

Scale
  • 1 (14 ounce) package puff pastry sheets, thawed
  • 1 cup lemon curd
  • 2 large egg whites
  • 1/4 cup granulated sugar
  • 1/4 teaspoon cream of tartar

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Unroll puff pastry sheets and cut each sheet into 4 triangles.
  3. Place about 1 tablespoon of lemon curd at the wide end of each triangle.
  4. Roll each triangle from the wide end to the point, forming a crescent shape.
  5. Place croissants on the prepared baking sheet.
  6. Bake for 12-15 minutes, or until golden brown. Remove from oven and let cool slightly on a wire rack.
  7. In a clean, dry bowl, beat egg whites with an electric mixer until foamy.
  8. Gradually add granulated sugar and cream of tartar, continuing to beat until stiff, glossy peaks form.
  9. Pipe or spoon meringue onto the cooled croissants.
  10. Return croissants to the oven and bake for another 3-5 minutes, or until meringue is lightly golden.
  11. Serve warm or at room temperature.

Notes

  • Ensure puff pastry is fully thawed but still cold for best results.
  • Homemade lemon curd can also be used for a richer flavor.
  • For a quicker option, pre-made lemon curd works well.
  • The meringue can be browned with a kitchen torch for a more controlled finish.

Nutrition

Find it online: https://kitchenvan.com/lemon-meringue-croissants/