Flaky viennoiserie filled with tangy lemon curd and topped with fluffy Swiss meringue โ inspired by the viral French bakery favorite.
โจ Ingredients
๐ฅ For the puff pastry rolls:
1 sheet all-butter puff pastry (or croissant dough)
1 egg yolk + 1 tablespoon milk (for egg wash)
๐ For the lemon curd:
Juice of 3 unwaxed lemons
Zest of 2 lemons
100 g sugar
2 whole eggs
30 g unsalted butter
๐ฅ For the Swiss meringue:
2 egg whites
100 g granulated sugar
๐ฉโ๐ณ Instructions
- Prepare the puff pastry rolls:
Roll out the puff pastry and cut into strips about 2.5 cm (1 inch) wide.
Wrap each strip around a greased metal tube or pastry ring.
Brush with egg wash (egg yolk + milk).
Bake at 180ยฐC (356ยฐF) for 20โ25 minutes, or until golden brown.
Let cool completely, then gently remove from the mold.
- Make the lemon curd:
In a saucepan, whisk together the eggs and sugar.
Add the lemon juice and zest, and cook over low heat while stirring constantly.
When the mixture thickens, remove from heat and stir in the butter.
Let cool, then transfer to a piping bag.
- Prepare the Swiss meringue:
In a heatproof bowl over a bain-marie (double boiler), whisk the egg whites with sugar.
Heat until the mixture reaches 50ยฐC (122ยฐF), whisking constantly.
Remove from heat and beat with an electric mixer until stiff peaks form and the meringue cools.
- Assemble the rolls:
Fill the inside of each puff pastry roll with lemon curd using a piping bag.
Pipe Swiss meringue on top.
Torch lightly with a blowtorch to caramelize the meringue if desired.
โ Tips
For extra indulgence, add a hidden lemon curd core inside the roll.
Always use pure butter puff pastry for a flaky, rich result.
Serve chilled or slightly warm for a bakery-style experience.
