Winter is a time to celebrate all things citrus! Lemons, oranges, limes and grapefruits are all at their best and can brighten up the most humble and plain of ingredients.
This recipe is almost too simple to call a recipe. It features good quality store-bought all butter puff pastry, and homemade lemon curd. That’s it…and really, what else could you possibly need?
1 sheet good quality all-butter puff pastry – I used the Carême brand
For the lemon curd:
Zest a juice of 2 lemons
50g unsalted butter, cut into cubes
1 egg and 1 egg yolk
100g caster sugar
Egg, for brushing
Icing sugar, for dusting
Begin by preparing the lemon curd filling for the croissants.
Place the lemon zest and juice, butter and sugar in a heat proof bowl set over a saucepan of gently simmering water – make sure that the bottom of the bowl doesn’t touch the water in the pan.
Stir gently until the butter and sugar has melted.
In a separate bowl, mix the egg and egg yolk with a fork, then pour into the lemon mixture. Cook, stirring regularly, over the simmering water for approx. 10 minutes, until the mixture is thick and custardy.
Remove from the heat and let cool. Pour into a clean bowl or jar and pop into the fridge until needed*
Preheat oven to 200C
Place the puff pastry sheet on a lightly floured surface and halve lengthways, to create to equal sized rectangles. With a rolling pin, roll out each rectangle to approx. 18cm x 25cm.
Cut each rectangle in half diagonally to create 4 triangles.
With the widest edge of the triangle closest to you, place a dollop of the lemon curd about 1.5cm in from the wide edge of the triangle.
Carefully roll the lemon curd filled end towards the point of the triangle, pinching the pastry together as you begin to roll to make sure that the curd is nice and secure inside the dough during the time in the oven.
When you reach the end of the pastry, curl the ends in towards the centre slightly to create a half moon shape.
Repeat with remaining triangles.
Place the rolled croissants on a baking tray lined with baking paper.
Brush with beaten egg and pop the croissants into the oven – reducing the heat to 180C immediately – bake for 15-20 minutes, until puffed, crisp and golden.
Remove from oven and allow to cool slightly before dusting with icing sugar.
*If sealed properly in a jar, the curd should last in the fridge for a few weeks
Makes 4 croissants
Oooo These looks delicious! Perfect for Sunday brunch and they seem light with the lemon flavors.
“croissants” without yeast. hmm…..
Definitely not a true croissant – more of a cheeky faux croissant that can be whipped up in minutes in the event of unexpected brunch or afternoon tea guests.
They sound delicious, great idea to use lemon curd!
Can lemon curd ever be a bad thing? Thank you for the comment! Kx
What a start to the day these must be – they look divine, Kate 🙂
Thank you, Frugal!
I’ve never thought of using puff pastry for croissants before! They look just like the real thing (I love careme pastry… the absolute best cheat ever!). Thanks for this quick recipe. I’ll definitely be whipping up some of these very soon!
I always make sure I have a box of Careme nearby. I’ve only just discovered the chocolate short crust pastry – heavenly! Kx
What a lovely combination, and so much lighter than a chocolate or almond croissant! Yum!
Thanks for the comment, tinykitchenstories! I do find it hard to pass up a good almond croissant but these are a nice change sometimes! Kx
I love the idea of simple lemon curd croissants. These look and sound amazing!
Thank you, Rosie! Kx
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It does look crispy and buttery even if it’s not the traditional way of baking it. I love it!
Oh these sound perfect for a Sunday brunch! Can’t wait to try them.
Enjoy!! For a super speeder cheat, you can always use a good store bought curd too! Kx
Ah what a lovely post! These photos are so nicely toned. It’s just turning summer here, so it’s refreshing to read about wintry ingredients. Enjoy the abundant citrus!
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Photography looks great too!
I love the adding of lemons. Yummy!!!
These look incredible! I’ve never made croissants but I definitely want to give them a go!
I love your plates! Where is it from? 🙂
Thanks Sophie. They are from a store in Australia called Country Road.
I love lemon in just about anything, and treats for breakfast too! Nice idea 🙂
Awesome recipe.
I love anything lemon. Here is another Lemon Curd Recipe you might like to try!
Thanks For sharing.
Jen