A soft, pillowy doughnut filled with creamy lemon curd and topped with fluffy, toasted meringue.
These Lemon Meringue Doughnuts are a delightful twist on the classic pie, featuring a soft baked doughnut filled with tangy lemon curd and topped with a fluffy, toasted meringue.
Why you'll want it now, The bright lemon curd and sweet meringue topping make these doughnuts a refreshing and indulgent treat.
Why this recipe works
The combination of a tender baked doughnut, zesty homemade lemon curd, and sweet meringue creates a balance of textures and flavors that's both refreshing and indulgent.
Equipment
Mixing bowls
Whisk
Doughnut pan (standard size, 12 wells)
Saucepan
Heatproof bowl
Hand mixer or stand mixer with whisk attachment
Piping bag with round tip
Kitchen torch
How to make it
Preheat the oven to 350°F (175°C). Grease a standard 12-well doughnut pan.
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, combine the melted butter, milk, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
Spoon or pipe the batter into the prepared doughnut pan, filling each well about 3/4 full.
Bake for 12 minutes or until the doughnuts are golden and spring back when lightly pressed. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
For the lemon curd, combine lemon juice, zest, sugar, and eggs in a heatproof bowl. Place over a saucepan of simmering water, whisking constantly until thickened.
Remove from heat and stir in butter until smooth. Cover and chill for at least 1 hour.
For the meringue, beat egg whites and cream of tartar in a clean bowl until soft peaks form. Gradually add sugar, beating until stiff peaks form.
Once doughnuts are cool, use a piping bag to fill each with lemon curd.
Top each doughnut with meringue, using a kitchen torch to lightly toast the meringue.
Enjoy these delightful Lemon Meringue Doughnuts for a refreshing and indulgent treat that captures the essence of a classic pie.
How you'll know it's ready
The doughnuts are ready when they are golden and spring back when lightly pressed.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 325°F (160°C) and start checking for readiness a few minutes early, as the fan may bake them faster. For standard ovens, follow the recipe as written.
Frosting, filling & glaze notes
The meringue should form stiff peaks and hold its shape when piped onto the doughnuts.
Troubleshooting
If the doughnuts are dense, ensure your baking powder is fresh and mix the batter just until combined.
For runny lemon curd, cook it longer over the simmering water until it thickens.
If the meringue won't stiffen, make sure the bowl and beaters are clean and free of any grease.
To avoid over-toasting the meringue, use a gentle sweeping motion with the torch.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Best enjoyed fresh.
Make ahead
Prepare the lemon curd up to 3 days in advance and store in the refrigerator. Doughnuts can be baked a day ahead and filled just before serving.
Variations
Add a teaspoon of poppy seeds to the doughnut batter for a lemon poppy seed twist.
Use lime juice and zest for a lime meringue version.
Top with a simple glaze instead of meringue for a lighter option.
Frequently asked questions
Can I use store-bought lemon curd?
Yes, you can use store-bought lemon curd to save time, but homemade will give you the freshest flavor.
How do I know when the meringue is ready?
The meringue is ready when it holds stiff peaks and has a glossy appearance.
What if I don't have a kitchen torch?
You can briefly broil the meringue-topped doughnuts in the oven, watching closely to prevent burning.
Can these doughnuts be frozen?
It's best to freeze the doughnuts without the meringue topping. Thaw and add meringue before serving.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
