Directions
- 1Cut a croissant in half.
- 2Pipe lemon curd inside the croissant.
- 3Pipe Meyer lemon cream on top of the lemon curd.
- 4Pipe torched meringue on top of the cream.
- 5Sprinkle fresh lemon zest over the meringue.
Ingredients
- 2 croissant
- 1 serving Meyer lemon curd
- 1 serving Meyer lemon cream
- 1 serving torched meringue
- 1 serving fresh lemon zest
Equipment
knifepastry bag
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