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Directions Lemon Curd

1. In a bowl, whisk the eggs and the sugar, followed by the custard powder.
2. In a pot, bring the lemon puree to a boil. Then pour half into the egg mixture and whisk well.
3. Transfer everything back into the pot. Whisk and cook over a medium flame until the curd thickens and comes to a boil.
4. Remove from heat and whisk in the butter.
5. Let chill in the fridge before us

Directions Meringue

1. Combine the water and sugar in a pot and bring to a boil.
2. While the syrup is boiling, whisk the egg white on low speed on the stand mixer.
3. Once the syrup reaches 118 degree celsius, remove from the heat and pour the syrup into the egg white gradually, whisking on medium speed.
4. Once all the syrup is in, whisk on high speed till stiff peaks and the meringue has cooled down.

Assembly

1. Defrost the frozen croissant in the fridge for at least 2 – 3 hours.
2. Make a makeshift proofer by placing a bowl of hot boiling water into the bottom of the oven. Leave the oven switched off.
3. Place the defrosted croissant on a baking tray and let proof in the oven for 30 minutes to an hour until 1.5 times the original size.
4. Once proofed, egg wash the croissants lightly then bake at 175 degrees (fan) 185 (without fan, top & bottom heat) for 20 to 22 minutes.
5. Using a knife, poke a hole on the bottom of the croissant.
6. Transfer the chilled lemon curd into a piping bag and pipe into the croissant.
7. Spread the meringue onto the filled croissant with a spatula.
8. Torch the meringue lightly.