Ingredients

Method

• For the lemon curd:
• 4 lemons, zested and juiced
• 200 g caster sugar
• 100 g butter
• 3 free-range eggs
• 1 free-range egg yolk
• For the pudding:
• 2 cups cream
• 1 cup milk
• 4 free-range egg yolks
• 50 g caster sugar
• 9 croissants
• 1 lemon, zested

Method

Ingredients

To make the lemon curd, place the lemon zest and juice, sugar and butter into a heatproof bowl. Place the bowl over a saucepan of simmering water and stir until the butter melts.

Whisk the eggs and egg yolk into the lemon mixture for 10 minutes, or until creamy.

Set aside to cool, stirring regularly.

To make the pudding, heat the cream and milk and set aside. Beat the egg yolks and sugar, then pour into the cream, stirring.

Make an incision into the croissants and spread with lemon curd, then layer in a 40 x 27 cm ovenproof dish. Pour over the custard and soak for 15 minutes.

Bake for 25 minutes, or until set and golden.

Sprinkle over the lemon zest.

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