Ingredients:

Lemon Curd
• Ravifruit Lemon Puree or Fresh Lemon Juice | 100046 | 160 gm
• RedMan Eggs | 12088 | 1 no.
• RedMan Fine Sugar | 1416 | 65 gm
• RedMan Custard Powder | 219 | 10 gm
• RedMan Unsalted Butter | 68328 | 50 gm

Meringue
• RedMan Egg White | 12089 | 30 gm
• Water | --- | 20 ml
• RedMan Fine Sugar | 1416 | 64 gm

**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.

1. Bake until golden brown: Whether homemade or store-bought, bake your croissants until they are golden brown and fully puffed. This will provide the crispy, buttery base for the filling.
2. Make the lemon curd ahead of time: Lemon curd needs time to cool and set. Prepare it a few hours or even the day before. Use fresh lemons for the best flavor, or high-quality lemon puree if available.
3. Cut and fill carefully: Once the croissants are baked and cooled slightly, cut them open, either from the top or slice them in half, depending on how you want to present them. Spoon or pipe the lemon curd inside, being generous but not overfilling, so it doesn’t leak out.
4. Use a torch for browning: Toast the meringue using a kitchen torch for the best control over browning. If you don’t have one, place the croissants under a broiler for a couple of minutes, watching closely to avoid burning the meringue.