6 Serves
80 Mins
Preheat your oven to 190°C and prepare the croissant dough by shaping it into individual portions on a baking sheet.
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PalestinianVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
35 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
60 mg / 1,250 mgPotassium
372 mg / 4,700 mgSodium
458 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
1 g / 28 gSugar
19 g / 50 gSaturated Fat
3 g / 20 gCholesterol
16 mg / 300 mgCaffeine
0 mgNet Carbs
39 gAlcohol
0 g
Bake the croissants until golden brown, then remove them from the oven and allow them to cool completely on a wire cooling rack.
In a saucepan, whisk together the lemon curd ingredients over medium heat until thickened, then set aside to cool.
Using an electric mixer, whip the egg whites and sugar in a mixing bowl until stiff, glossy peaks form for the meringue.
Slice the cooled croissants, fill them generously with the prepared lemon curd, and pipe the meringue on top using a piping bag.
Briefly toast the meringue with a kitchen torch until lightly browned and serve immediately.
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Chinese
French