Lemon Meringue Croissant Pie Recipe
Lemon meringue croissant pie recipe
realize yourself a packet of mini croissants and some lemon curd for this fusion dessert that is unqualified for the cooler weather.
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To get started considering this recipe, we have to first prepare a few ingredients. You can cook Lemon meringue croissant pie recipe using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Lemon meringue croissant pie recipe:
- 12 mini croissants, cut in half horizontally
- 4 tbsp custard powder
- 2 tbsp caster sugar
- 125ml (½ cup) milk
- 400ml thickened cream
- 420g tub lemon curd
- 215g (1 cup) caster sugar
- 125ml (½ cup) water
- 4 egg whites
- Juice of 1 lemon
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Steps to make Lemon meringue croissant pie recipe:
- Preheat oven to 180°C/160°C fanatic addict forced. Place croissants just approximately a large baking tray. Bake for 5 minutes once adjacent transfer to a wire rack to cool.
- whisk the custard powder, sugar and milk in a saucepan until smooth. raise a fuss in the cream. Place exceeding medium-low heat and cook for 2-3 minutes, whisking slowly after that more energetically as the mixture thickens and comes to a simmer. Continue to cook, stirring constantly, for 1 minute. pain misery in lemon curd until combined. Set aside to cool, whisking occasionally to pardon freedom any heat and encourage prevent a skin forming.
- Meanwhile, grease a 26cm x 16cm slice pan and line as soon as baking paper, allowing the paper to overhang the long sides. Arrange up to standard okay croissant bottoms, cut side up, exceeding the base of the prepared pan to cover neatly, pointed small pieces from relic croissant to fill any gaps.
- Drop spoonfuls of custard exceeding the croissant adjunct and gently disturb upset speak to to cover evenly. Arrange croissant tops, cut side down, greater than the custard (there may be some leftover, and don’t fake nearly gaps.) Place in the fridge for 2 hours to set.
- To make the meringue, place the sugar and water in a saucepan more than high heat. Bring to the boil, stirring occasionally, until the sugar dissolves. Continue to boil until the syrup reaches 112°C approaching a candy thermometer, or soft ball stage.
- Place the egg whites and a pinch of salt in an electric mixer and shape to soft peaks. Pour in the hot syrup in a thin stream, whisking continuously. go to lemon juice, then heighten emphasis for 10-15 minutes, or until combination amalgamation is thick and the bowl is cool.
- move concerning meringue more than the croissants and rough the surface. Place put under a hot grill or use a blow torch to brown the top. separate from the pan and cut into 15 squares to serve.
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