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Lemon Meringue Toaster Strudel Recipe

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4.4 from 1 review

  • Author: Sara
  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings

Description

This delightful Lemon Meringue Toaster Strudel recipe features flaky puff pastry filled with tangy homemade lemon curd, topped with a fluffy toasted meringue. Perfect as a sweet breakfast treat or an elegant dessert, it combines the bright citrus flavor of lemon with the satisfying texture of crisp pastry and marshmallowy meringue. The lemon curd is gently cooked on the stovetop, while the meringue is steamed then whipped for a light, airy finish that’s toasted to golden perfection.

Ingredients

Puff Pastry and Egg Wash

  • 2 sheets puff pastry (1 box), thawed
  • 1 large egg yolk
  • 30 mL milk

Lemon Curd

  • 50 grams granulated sugar
  • 1 large lemon, zested (or 2 small lemons)
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 60 mL lemon juice (from 1 large or 2 small lemons)
  • 42 grams salted butter (room temperature)
  • tiny pinch fine sea salt

Toasted Meringue

  • 100 grams granulated sugar
  • 1/8 tsp cream of tartar
  • 2 large egg whites
  • 2 tsp vanilla bean paste or extract
  • tiny pinch fine sea salt

Instructions

  1. Prepare Lemon Curd: In a small nonstick or enameled saucepan (avoid metal), combine granulated sugar, whole egg, egg yolk, lemon juice, lemon zest, butter, and a pinch of sea salt over medium-low heat. Whisk continuously for about 5 minutes until the mixture thickens and reaches roughly 170°F (77°C), thick enough to coat the back of a spoon but not overheating.
  2. Strain and Cool Lemon Curd: While hot, press the lemon curd through a fine sieve into a bowl or jar to remove any lumps. Cover and let it cool completely at room temperature, then refrigerate until ready to use.
  3. Prepare Puff Pastry: Once thawed but still cold, roll out the two puff pastry sheets slightly. Slice each sheet into 6 rectangles (or 8 smaller rectangles if preferred). Each piece will form the base and top of your strudels.
  4. Assemble Strudels: Spread about 2 tablespoons of the cooled lemon curd onto each pastry rectangle, leaving a generous border around the edges for sealing. Mix the egg yolk with milk to make an egg wash.
  5. Seal Pastry: Brush the edges of the pastry around the lemon curd with the egg wash. Place a second piece of puff pastry on top of each and press the edges together, sealing firmly with the back of a fork.
  6. Egg Wash and Freeze Prep: Brush the entire top surface of each assembled strudel with egg wash. Place all strudels in the freezer while preheating your oven to 400°F (204°C).
  7. Prepare Water Bath for Meringue: Bring a small pot with water to boil, then reduce heat to a low simmer. The simmering water will be used as a double boiler to gently heat the meringue mixture.
  8. Mix Meringue Ingredients: Wipe the mixing bowl with a little vinegar or lemon juice to remove oils. Combine sugar and cream of tartar in the bowl, whisking to blend. Add in egg whites and mix gently to combine.
  9. Heat Egg Whites and Sugar: Place the bowl over the simmering water ensuring it doesn’t touch the water. Whisk constantly to warm and dissolve sugar in the egg whites without coagulating, usually about 10 minutes, until the mixture reaches 175°F (80°C) and feels smooth.
  10. Whip Meringue: Remove bowl from heat and transfer to stand mixer fitted with a whisk attachment. Beat at medium speed for 1 minute, then increase to medium-high and beat for approximately 10 minutes until thick, glossy, and marshmallow-like in texture.
  11. Add Flavor and Salt: Add vanilla bean paste or extract and a tiny pinch of sea salt, mixing briefly until fully incorporated. Scrape down the bowl edges to ensure uniform texture.
  12. Pipe Meringue onto Strudels: Using a piping bag fitted with a round tip, pipe generous amounts of meringue atop each cooled toaster strudel.
  13. Toast Meringue: Using a culinary torch, carefully toast the surface of the meringue until golden brown for a beautifully caramelized finish.
  14. Optional Garnish: For extra lemony flavor, you may add a small dollop of lemon curd on top of the toasted meringue before serving.

Notes

  • Use fresh lemons for the best citrus flavor in the curd.
  • Keep eggs at room temperature for a better lemon curd and meringue consistency.
  • Be gentle when heating the egg whites to avoid scrambling.
  • Ensure your mixing bowl and whisk are perfectly clean and free of grease before making meringue.
  • Freeze the assembled strudels briefly to help them hold shape and improve final texture when baked.
  • Use an instant-read thermometer for precise temperature control during curd and meringue preparation.
  • Culinary torch is essential for toasting meringue to achieve authentic flavor and appearance; if unavailable, broil briefly but watch carefully to avoid burning.
  • Prep Time: 50 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/lemon-meringue-toaster-strudel-recipe/