Description
Delight in these Lemon Filled Donuts with Swiss Meringue, featuring fluffy homemade fried donuts filled with tangy lemon curd and topped with silky toasted meringue. Perfectly crisp on the outside and luscious inside, these treats combine the bright zest of fresh lemons with a light, sweet topping that makes for an irresistible dessert or brunch item.
Ingredients
Lemon Curd
- 3 large eggs
- ½ cup granulated sugar
- 3 tablespoons lemon zest (about 2 lemons)
- ⅓ cup freshly squeezed lemon juice (about 2 lemons, seeds removed)
- 6 tablespoons unsalted butter (room temperature, cut into tablespoon pieces)
Donut Dough
- 3 cups all-purpose flour
- ½ teaspoon kosher salt
- ⅓ cup granulated sugar
- 2¼ teaspoons instant yeast (one 7g packet)
- ¾ cup whole milk (warmed to 110℉ / 43℃)
- 3 large egg yolks (whites reserved for meringue)
- ¼ cup unsalted butter (melted, 57g)
For Frying
- 1 quart vegetable oil or canola oil (for frying)
Swiss Meringue
- 3 large egg whites (reserved from yolks)
- ¾ cup granulated sugar
- 1 teaspoon vanilla paste or extract
Instructions
- Make Lemon Curd: Zest and juice the lemons until you have 3 tablespoons zest and ⅓ cup juice, removing any seeds. Place eggs, sugar, lemon juice, and zest in a medium saucepan over medium-low to medium heat. Whisk constantly for about 5 minutes until thickened and just bubbling. Pass through a fine mesh sieve to remove solids. Whisk in butter one tablespoon at a time until fully incorporated. Cover with plastic wrap directly on curd and chill 1-2 hours.
- Prepare Donut Dough: In a stand mixer bowl fitted with a dough hook, combine flour, salt, sugar, yeast, warmed milk, egg yolks, and melted butter. Mix on low until combined, then knead on medium-high for 10-12 minutes, adding flour by tablespoons if dough sticks, until soft and pliable.
- First Rise: Lightly grease a large bowl and place the dough ball inside. Cover with plastic wrap and set in a warm place for about 1 hour until doubled in size.
- Shape Donuts: Prepare a cookie sheet with 4×4″ parchment squares. Roll out dough to ½ inch thickness and cut with a 2½ inch cutter. Place rounds on parchment squares. Re-knead and roll scraps to cut about 12 donuts in total. Cover with plastic wrap and let rise for 30 minutes until puffy.
- Fry Donuts: Heat oil in a heavy-bottomed pot to 350-360℉. Fry 2-3 donuts at a time, removing parchment with tongs after placing in oil. Fry about 1 minute per side until golden. Drain on paper towels or wire rack. Cool completely.
- Make Swiss Meringue: Set a heatproof bowl over simmering water with 1 inch water (double boiler). Whisk egg whites and sugar gently until mixture reaches 150℉ and sugar dissolves. Transfer to mixer bowl and whip on medium, then high, until stiff peaks form. Add vanilla and mix to combine.
- Assemble Donuts: Fill a piping bag with lemon curd. Using a chopstick, create a hole in the side of each donut (about 2/3 deep). Pipe lemon curd until filled and slightly peeks out.
- Top with Meringue: Add a dollop of meringue on top of each donut and shape with an offset spatula or spoon. Lightly toast meringue tops with a blow torch until golden.
- Serve: Best enjoyed immediately after assembly, on the same day for optimal freshness.
Notes
- Ensure oil temperature stays consistent for evenly fried donuts; adjust heat as needed.
- Use fresh lemons for the brightest lemon curd flavor.
- Cover lemon curd with plastic wrap directly to prevent skin formation.
- You can prepare lemon curd a day ahead to save time.
- Be careful when using the blow torch to avoid burning the meringue.
- Donuts are best consumed the day they are filled and topped to maintain texture and freshness.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
