Lemon curd and croissants, together? Oh yes, it’s as good as it sounds! I’ve always loved the bright, tangy flavor of lemon desserts, and combining that with the buttery flakiness of a croissant is just AMAZING.
This recipe is perfect for a weekend brunch, a special afternoon tea, or even a delightful dessert. It’s a surprisingly simple way to elevate store-bought croissants into something truly special.
Recipe Overview: Lemon Curd Croissant
This dish combines the classic French pastry, the croissant, with a luscious, homemade lemon curd. The result is a sweet, tart, and buttery treat that’s perfect for any occasion.
The creamy lemon curd filling perfectly complements the light and airy layers of the croissant. It’s a delightful balance of textures and flavors.
This recipe is also very versatile. You can enjoy these filled croissants warm, at room temperature, or even chilled.
They make a fantastic addition to a brunch spread, a lovely afternoon snack, or a light dessert after dinner. I especially love serving these at a gathering.
Detailed Ingredients for Lemon Curd Croissant
Here’s what you’ll need to make these delicious treats:
- Croissants: 4 large, good-quality croissants. You can find these at most bakeries or grocery stores. Day-old croissants work great!
- Fresh Lemons: You’ll need about 3-4 medium lemons for the juice and zest. Make sure to use fresh lemons, as bottled juice just doesn’t have the same vibrant flavor.
- Eggs: 3 large eggs. These help thicken the curd and give it a rich texture.
- Sugar: 1/2 cup granulated sugar. You can adjust this slightly to your preference, but remember that lemon curd is meant to be tart.
- Unsalted Butter: 6 tablespoons (3 ounces), cut into cubes. Unsalted butter allows you to control the saltiness of the curd.
- Salt: A pinch of salt. This enhances the flavors and balances the sweetness.
- Optional Garnish: Powdered sugar, for dusting. A little sprinkle of powdered sugar on top makes these croissants look extra special. Fresh berries also work well.
Step-by-Step Instructions: Making Lemon Curd Croissants
Let’s get started! This is easier than you might think.
- Prepare the Lemon Zest and Juice: First, zest the lemons using a fine grater or zester. You want to get the colorful outer layer, not the bitter white pith underneath. Then, juice the lemons until you have about 1/2 cup of fresh lemon juice.
- Make the Lemon Curd: In a heatproof bowl (stainless steel or glass) set over a saucepan of simmering water (don’t let the bottom of the bowl touch the water!), whisk together the lemon juice, lemon zest, sugar, eggs, and salt.
- Cook the Curd: Continue whisking constantly until the mixture thickens enough to coat the back of a spoon. This usually takes about 8-10 minutes. It should be thick like pudding. Don’t rush this step; low and slow is key.
- Add the Butter: Remove the bowl from the heat and whisk in the cubed butter, one piece at a time, until it’s fully melted and incorporated. The curd will become even smoother and glossier.
- Cool and Thicken: Pour the lemon curd into a clean jar or bowl, and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Let it cool completely at room temperature, then refrigerate for at least 2 hours, or until it’s thoroughly chilled and set.
- Prepare the croissant: Slice the croissants horizontally with a serrated knife.
- Fill the Croissants: Once the lemon curd is chilled and thick, generously spoon it into the sliced croissants. Don’t be shy with the filling!
- Garnish and Serve: If desired, dust the filled croissants with powdered sugar. You can also add some fresh berries on the side for extra flavor and color.
Variations & Tips for the Best Lemon Curd Croissants
- Citrus Variety: You can experiment with other citrus fruits, like limes or oranges, to create different flavor variations.
- Make-Ahead: The lemon curd can be made up to 3 days in advance and stored in the refrigerator. Just fill the croissants before serving.
- Storage: Store leftover filled croissants in an airtight container in the refrigerator for up to 2 days.
- Reheating: While these are delicious cold, you can gently warm them in a low oven (around 250°F) for a few minutes if you prefer. Be careful not to overheat them, as the curd can become runny.
- Serving Suggestions: Serve with a dollop of whipped cream, or add a sprinkle of toasted, sliced almonds for a lovely touch of crunch.
Key Details
- Prep time: 20 minutes
- Cook time: 10 minutes
- Total time: 30 minutes (plus chilling time)
- Servings: 4
- Equipment you’ll need: Zester or fine grater, juicer, whisk, heatproof bowl, saucepan, serrated knife, jar or container for storing curd.
Lemon Curd Croissant
This dish combines the classic French pastry, the croissant, with a luscious, homemade lemon curd. The result is a sweet, tart, and buttery treat that's perfect for any occasion.
Ingredients
- 4 large croissants
- 3-4 medium lemons
- 3 large eggs
- 1/2 cup granulated sugar
- 6 tablespoons 3 ounces unsalted butter
- Pinch of salt
- Powdered sugar optional, for garnish
- Fresh berries optional, for garnish
Instructions
- Zest the lemons and juice them until you have about 1/2 cup of fresh lemon juice.
- In a heatproof bowl set over a saucepan of simmering water, whisk together lemon juice, lemon zest, sugar, eggs, and salt.
- Continue whisking constantly until the mixture thickens enough to coat the back of a spoon, about 8-10 minutes.
- Remove from heat and whisk in cubed butter, one piece at a time, until fully melted and incorporated.
- Pour lemon curd into a clean jar or bowl, press plastic wrap directly onto the surface, and cool completely at room temperature. Then refrigerate for at least 2 hours.
- Slice croissants horizontally with a serrated knife.
- Generously spoon chilled lemon curd into the sliced croissants.
- If desired, dust with powdered sugar and add fresh berries for garnish.