For the most doughnut-crazed and lemon lovers at heart, today’s recipe is definitely for you. First, it should be noted that we’re major fans of anything homemade here at Best Friends for Frosting. You can imagine our extreme delight when Beth Branch of bethcakes sent today’s recipe spotlight our way. Beth made Lemon Meringue Doughnuts, entirely from scratch! To find out how Beth perfected such an impressive treat, check out what she has to say below:
“Lemon fans will LOVE these Lemon Meringue Doughnuts because they’re basically the classic pie in doughnut form. As someone who loves baking, the idea of homemade doughnuts has always been very exciting to me. To be honest, the one thing that kept me from making fried doughnuts for so long was actually frying them. I was so afraid of it! I thought I would mess it up or spill hot oil everywhere in my kitchen. But the first time I tried it, it was so easy. These doughnuts are made with a simple and easy homemade dough and topped with toasty meringue. You don’t need a kitchen torch for this either! Just turn on the broiler on your oven, place the meringue-topped doughnuts on a baking sheet, and pop them in the oven. Fast-forward 30 seconds and you’ve got perfectly toasted meringue. Then, the doughnuts are filled with lemon curd and they’re ready to be devoured!”
LEMON MERINGUE DOUGHNUTS
– 1/2 cup warm milk, 110 to 115 degrees
– 1 teaspoon sugar
– 1 envelope instant yeast
– 1/2 cup butter, softened
– 1/4 cup sugar
– 1/2 tsp salt
– 1 tsp vanilla extract
– 1 tbsp lemon zest
– 2 eggs
– 2 cups all purpose flour, plus more for sprinkling on surface
– 3-4 cups vegetable oil
– 1 tbsp lemon zest
– 1/2 cup fresh lemon juice
– 1/2 cup sugar
– 2 egg yolks
– 4 tbsp butter
– 4 egg whites
– 1/3 cup sugar
- In a glass measuring cup, add the milk, sugar, and yeast and stir them together. Let the mixture sit for five minutes.
- In the bowl of a stand mixer, combine the butter, sugar, and salt. Mix on medium speed until fluffy and lump-free. Add eggs and mix well. Stir in yeast mixture.
- Add flour in batches, mixing well after each addition.
- Turn the dough out on a lightly floured surface and knead until smooth and elastic, about a couple of minutes. Transfer the dough to a greased-bowl, and turn the dough to coat the top. Let the dough rise for about an hour, or until doubled in size.
- Turn the dough out on a lightly floured surface and roll it out so that it’s about 1/4 – 1/2 inch thick. Cut out circles with a 3 inch cookie cutter or a glass cup. Pull up the scraps of dough, roll them out, and repeat. Cover cut-out dough loosely with plastic wrap or a light, clean dish towel. Let the dough rise for another 30 minutes, or until doubled in size.
- Heat 3-4 cups of oil in a large pot until a candy/deep fry thermometer reaches 360 degrees. Lightly place up to three doughnuts in the oil and fry on each side for about two minutes, or until golden.
- Transfer cooked doughnuts to a wire rack with several sheets of paper towels underneath.
- To make the lemon curd, combine all ingredients except the butter in a saucepan over medium heat. Cook, stirring often, until the mixture has thickened enough to coat the back of a spoon, 7-10 minutes. Remove from heat and stir in chunks of butter until completely incorporated into the mixture. Let the lemon curd cool completely.
- To make the meringue, beat the egg whites on medium speed until frothy. Gradually add the sugar and mix until stiff peaks form. Spread meringue on top of the doughnuts and place them on a baking sheet. Turn on your oven’s broiler and let it preheat for a couple of minutes. Place the tray of doughnuts in the oven and watch them carefully as the meringue browns. Remove from the oven once the meringue is nice and toasty. Remove from the oven and let the doughnuts cool.
- Transfer the lemon curd to a piping bag fitted with a long round tip. Insert the tip into the side of a doughnut and fill with lemon curd. If you don’t have a long tip, you can use a knife to create a hole and then fill it.
- Enjoy your doughnuts!