Method for the Cruffin

1. Evenly space 6 large muffin liners into a standard twelve cup muffin pan. Hint: These cruffins will need the space to grow.
2. Prepare two muffin pans.
3. Allow the croissants to defrost completely. To shape the croissant, pull the ends together and cross them over and knot.
4. Place the croissants in the muffin liners and bake for 25 – 30 min at 180°
5. Once the cruffins are out of the oven allow them cool slightly, then roll in some caster sugar. Set aside to cool completely.
6. Once cooled, inject with the pre-prepared lemon curd.
7. Hint: To make strawberry cruffins, fill them with your favorite strawberry jam.

Method for the Curd

1. Beat the whole eggs, egg yolks and sugar together.
2. Melt the butter over a low heat in a heavy-based saucepan.
3. Once melted stir in the sugar and egg mixture along with the lemon juice and zest, keep cooking at a low heat. Stirring constantly until thickened.
4. Allow the curd to cool slightly, then pour into a 350ml jar.
5. Keep refrigerated until ready to use.