Lemon Meringue Almond Croissants.

August 22, 2018

A spin on the classic almond croissant

The base for these croissants are my absolute favorite recipe for almond croissants. I haven’t had an almond croissant that beats these.

And then you go and add lemon curd as a filling to the croissant and a sweet, light meringue on top and it’s practically heaven in a croissant.

And this photo above is croissant heaven 🙂

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

Lemon Meringue Almond Croissants.

Lemon Curd

  • 1/2 cup white, granulated sugar
  • 3 large eggs, beaten
  • 1/2 cup fresh lemon juice
  • 3 teaspoons lemon zest
  • 3/4 stick (6 tablespoons) unsalted butter, cut into cubes

Almond Filling and Croissants

  • 2 large eggs
  • 1 teaspoon almond extract
  • 1/2 cup white, granulated sugar
  • 1/2 cup 1 stick unsalted butter, melted
  • 1 cup almond meal or almond flour
  • 6 butter croissants, sliced in half

Meringue

  • 1-1/2 cups white, granulated sugar
  • 6 large egg whites
  • 1 teaspoon vanilla extract
  1. To make lemon curd, combine sugar, eggs, lemon juice, and lemon zest in a medium saucepan over medium low heat. Whisk constantly to prevent the eggs from scrambling. Whisk in butter. Cook until mixture is thick, about 7 minutes. Allow to cool to room temperature. Pour into jars, and store in refrigerator for at least 1 hour until cool.
  2. To make almond filling, whisk together eggs, almond extract, sugar, and butter in a large bowl. Fold in almond flour. Add a couple tablespoons of almond filling to croissants, and top with a couple teaspoons of lemon curd. Close croissant with other half, and spread about 1 more teaspoon of almond filling on top of each croissants. Bake croissants for 10-12 minutes or until top is golden.
  3. While croissants are baking, make meringue. Add sugar and egg whites to a large bowl of a double broiler over low heat. Heat until sugar is fully dissolved in eggs. Remove from heat, and transfer to the bowl of an electric mixer. Beat until meringue forms stiff peaks. Whisk in vanilla extract.
  4. Allow croissants to cool completely before frosting with meringue (if you frost prematurely while croissants are still warm, the meringue will melt). Frost with meringue, and torch until meringue is golden brown. Serve fresh, and enjoy!

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