Lemon Curd Croissants
Flaky croissants filled with a luscious, homemade lemon curd, perfect for brunch, breakfast, or a sweet treat. Tangy, zesty, and easy to make at home.
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- ½ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup 1 stick unsalted butter, cut into cubes
- Pinch of salt
- 6 large croissants store-bought or homemade
Instructions
- In a heatproof bowl set over a saucepan of simmering water, whisk together the eggs and sugar until well combined.
- Whisk in the fresh lemon juice and lemon zest until smooth.
- Cook over simmering water, stirring constantly, until the curd thickens enough to coat the back of a spoon, about 8-10 minutes.
- Remove from heat and gradually whisk in the cold, cubed butter until fully melted and incorporated. Stir in the salt.
- For a smoother curd, strain it through a fine-mesh sieve into a clean bowl (optional).
- Press plastic wrap directly onto the surface of the curd and cool completely at room temperature, then refrigerate for at least 2 hours to thicken.
- Preheat oven to 350°F (175°C).
- Slice each croissant horizontally, leaving a hinge, and gently open them.
- Spoon a generous amount of chilled lemon curd into each croissant.
- Bake for 5-7 minutes until heated through (optional).