Lemon Napoleon Danish

• Mix all the ingredients, except the margarine, until the dough reaches 80% completion. Rest the dough in the freezer overnight.
• Fold the dough with margarine (perform 3 single folds). Rest the dough for at least 2 hours before cutting and shaping.
• Use a pie cutter to cut the dough into Height x 12cm and Length x 6cm pieces.
• Place the dough for final proofing at 30°C for approximately 180 minutes.
• After proofing, perform an egg wash on the surface of the dough. Bake at 210°C/190°C for 12-15 minutes.

Mix all the ingredients together until well combined.

Place all the ingredients into a mixing bowl and whip using a whisk until stiff peaks form.

• Allow the bread to cool down and cut 1 piece of bread into 3 slices.
• Pipe the lemon custard filling onto each slice and stack them together.
• Pipe the meringue on top. Use a blowtorch to lightly brown the meringue until light brown.
• Garnish with lemon zest on top and serve.