A few years back, our best friends joined us on a 30 hour whirlwind trip to San Francisco to go see Hamilton. My husband and I had already seen it, but we just had to see it a second time and convinced our besties to join us. Even though we were only there for a short amount of time, we managed to get in a a lot of good eating.
Our first stop was our favorite pizza place that we loved so much when we were living in Palo Alto. It’s called Patxi’s Pizza, and if you are ever near one, do yourself a big favor and go there. It’s Chicago style pizza and dang good. My absolute favorite is the BBQ chicken with jalapeños. It’s just heavenly.
For breakfast, we stopped and ate at Sweet Maple. I had never been there before, but my husband had gone once and he has since raved for years about how amazing their millionaire’s bacon was. I tried to recreate it once for him, but having never had it, I was a bit off. This stuff is THICK! You basically cut it with a steak knife.You have to hand over your wallet when you purchase a couple of slices, but it’s worth it.
Then my friend was dying to get to Mr. Holmes Bakehouse. I had never heard of it before, but Tim and I are always down for sweets, so we hopped in the Uber and headed there with our suitcases in tow. We got a few interesting (flavor wise) filled donuts and then this meringue topped croissant caught my eye. Once I learned it was filled with lemon curd, I was sold. I carried it in the plastic container as we Ubered to a small hiking spot to get a good view of the Golden Gate Bridge. Which means, I also hiked with that keeping it safe as could be. It later made its way through security at the airport, but never made it on the plane. Once we learned our flight was delayed, I opened it up and devoured it.
I’ve dreamed of that flakey pastry ever since. I haven’t quiet gotten the nerve up to make homemade croissants yet, but I figured I could use store bought just as easily. A homemade lemon curd, or even a delicious store bought one will work and then top it with meringue. These are such an easy and impressive treat that will wow anyone you serve them to, so go buy yourself some croissants and get making! I may not get to Mr. Holme’s Bakeshop anytime soon, but these easy lemon meringue croissants will definitely curve the craving until I do.
Lemon Meringue Croissants
- 6-8 store bought croissants
- For the Curd
- 1/2 cup freshly squeezed lemon juice
- 4 egg yolks (reserve the whites for the meringue)
- 3/4 c granulated sugar
- zest of 1 lemon
- For the Meringue
- 4 large egg whites
- 1/4 tsp cream of tarter
- 1/2 cup granulated sugar
- At least a day in advance, prepare the lemon curd. Separate the eggs being careful to not get any yolk into the whites if you are saving that for the meringue. Set the yolks aside in a mixing bowl. Prepare the curd by heating the lemon juice and sugar in a small saucepan over medium heat. Once the sugar is melted and no longer grainy, take it off the heat.
- Slowly temper the egg yolks by taking small spoonfuls of the lemon and sugar mixture and quickly whisking it in to the yolks. Once about 1/2 of the lemon/sugar juice has been added, return the pot back to medium heat and slowly add in the egg mixture while you continue to whisk.
- Heat and whisk the mixture for 5-7 minutes until the mixture begins to thicken. Pour the curd through a sieve to remove any chunks that may have formed. Place it into a container and place plastic wrap directly on the curd and then cover with a lid. Refrigerate until completely cooled. It will continue to thicken as it cools.
- For the meringue, place your egg whites in the bowl of an electric mixer fitted with a whisk attachment. Whip the egg whites until they are white and foamy. Gradually add in the sugar and cream of tarter. Whisk on high speed until the whites are stiff and glossy.
- Fill the croissants by taking a piping bag (fitted with pointy tip) filled with the lemon curd and squeezing it into the croissant from each end. You will be able to feel it filling up. Once they are filled with the curd, use a different piping bag fitted with a Wilton 1M tip and pipe the meringue on top.
- Once all of the croissants are filled and topped, stick the croissants under a broiler that has been on for several minutes. Watch them closely, and take them out as soon as the meringue starts to brown.