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.