Lemon Meringue Croissants Recipes

LEMON CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil.
• Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan.
• Bake in the preheated oven for 15 minutes.
• Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust.
• Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours. Sprinkle with confectioners' sugar right before serving.

LEMON MERINGUE CROISSANTS

Steps:

• Roll out the puff pastry on a lightly floured surface into a 12-by-16-inch rectangle. Cut in half crosswise to make two 8-by-12-inch rectangles, then cut each piece crosswise into thirds to make six 4-by-8-inch rectangles. Cut each rectangle in half diagonally to make 12 triangles.
• Line a baking sheet with parchment paper. Starting from the short side, loosely roll up each pastry triangle; place seam-side down on the prepared baking sheet, about 1 1/2 inches apart. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 350 degrees F. Whisk the egg yolk with 1 teaspoon water; brush on the pastry. Bake until puffed and golden brown, 30 to 35 minutes. Reduce the oven temperature to 300 degrees F and continue baking until the croissants are cooked through, 35 to 40 more minutes. Let cool completely.
• Make the meringue: Whisk the egg whites, sugar, lemon juice and salt in a large heatproof bowl until smooth. Place the bowl over a saucepan with 1 inch of simmering water (do not let the bottom of the bowl touch the water); cook, whisking, until the mixture is warm and the sugar is dissolved, 2 to 3 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until the meringue is cool and stiff glossy peaks form, 5 to 10 minutes.
• Poke a hole in the bottom of each croissant with a thick skewer or chopstick, wiggling it around to create a small pocket. Fill a resealable plastic bag with the lemon curd; snip a corner. Pipe about 1 tablespoon curd into each croissant. Swirl the meringue on top of each croissant using the back of a spoon. Lightly toast the meringue with a kitchen torch.

LEMON MERINGUE PIE COCKTAIL

Steps:

• Place the Lemon Curd, Limencello, Vodka and Ice Cubes in a shaker and shake to combine.
• Taste and add more lemon juice if you like the cocktail to be more tart in flavour (I personally prefer this)
• Shake once more to combine lemon juice.
• Strain this into 4 chilled serving glasses evenly.
• Top with Swiss meringue.
• With a blow torch, just brown the edges of the meringue (Optional)
• Serve immediately with a lemon & oats lace cookie on the side.