These Lemon Meringue Donuts take the best elements of a classic lemon meringue pie and transform them into a delightful, portable treat. With a soft and fluffy donut base, a tangy lemon curd filling, a smooth lemon glaze, and a perfectly piped meringue topping, these donuts offer a delicious twist on the beloved pie. Crispy on the outside, creamy and zesty on the inside—these donuts are sure to impress!
Why You’ll Love This Recipe
- Unique twist on a classic: Combining lemon meringue pie and donuts creates a unique, indulgent dessert that everyone will love.
- Tangy and creamy: The lemon curd filling offers a vibrant citrus flavor, balanced by the sweet and smooth meringue topping.
- Fluffy and golden: The donut dough is light, airy, and perfectly fried to a golden crisp.
- Impressive presentation: The meringue topping, lightly browned with a kitchen torch, gives these donuts a professional finish that will wow your guests.
- Perfect for any occasion: Serve these donuts as a special treat for brunch, dessert, or just a fun afternoon snack.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the donut dough:
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water
- 1/4 cup sugar
- 1/2 cup milk, warmed
- 1/4 cup unsalted butter, melted
- 1 egg
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- Vegetable oil for frying
For the lemon curd filling:
- 3/4 cup lemon juice (freshly squeezed)
- 1/2 cup sugar
- 3 large egg yolks
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cut into cubes
For the lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon milk
For the meringue topping:
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
directions
- Make the donut dough: In a small bowl, dissolve the yeast and 1 tablespoon of sugar in warm water and let it sit for 5 minutes until bubbly. In a large bowl, combine the yeast mixture, warm milk, melted butter, egg, remaining sugar, flour, and salt. Mix to form a dough and knead for about 5–7 minutes until smooth. Cover and let rise in a warm place for 1 hour or until doubled in size.
- Fry the donuts: Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2-inch thickness. Use a donut cutter to shape the donuts. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the donuts for about 2 minutes per side, or until golden brown. Drain on paper towels.
- Make the lemon curd: In a saucepan, whisk together lemon juice, sugar, egg yolks, cornstarch, and salt. Cook over medium heat while whisking continuously until the mixture thickens, about 5–7 minutes. Remove from heat and whisk in the butter until smooth. Let it cool to room temperature.
- Prepare the lemon glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Adjust the consistency by adding more milk if needed.
- Make the meringue topping: In a clean bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form.
- Assemble the donuts: Once the donuts have cooled, use a piping bag to fill each donut with the lemon curd. Dip the tops in the lemon glaze, then pipe the meringue on top of each donut. Use a kitchen torch to lightly brown the meringue, or place under a broiler for a few seconds.
- Serve: Let the donuts cool slightly before serving. Enjoy these delicious lemon meringue donuts fresh out of the oven!
Servings and timing
- Prep Time: 40 minutes
- Cooking Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Servings: 12 donuts
- Calories: Approximately 300 kcal per donut
Variations
- Add fruit: Top the donuts with fresh berries like raspberries or blueberries for added freshness and a burst of color.
- Chocolate twist: Drizzle the donuts with melted chocolate or dust them with cocoa powder for a chocolatey contrast to the lemon.
- Glazed donut: Instead of the meringue topping, you can coat the donuts in a glaze made from powdered sugar, milk, and vanilla for a simpler option.
- Mini donuts: Make mini versions of the donuts for bite-sized treats that are perfect for sharing.
- Coconut meringue: Add shredded coconut to the meringue topping for a tropical twist.
- Baked version: For a healthier option, you can bake the donuts at 375°F (190°C) for about 10-12 minutes instead of frying them.
storage/reheating
Storage:
Store leftover lemon meringue donuts in an airtight container at room temperature for up to 2 days.
Freezing:
You can freeze the donuts (without the meringue) for up to 1 month. Allow them to cool completely before wrapping them tightly in plastic wrap or foil. To serve, thaw and fill with lemon curd and pipe the meringue when ready to eat.
Reheating:
If you have leftovers, you can warm the donuts slightly in the oven at 350°F (175°C) for 5–7 minutes before filling with lemon curd and topping with meringue.
FAQs
Can I use store-bought lemon curd?
Yes, if you’re short on time, store-bought lemon curd can be used as a substitute for homemade lemon curd.
Can I use a different type of fruit curd?
Yes, you can experiment with other fruit curds, such as orange or lime, for a different flavor.
How do I get the meringue to brown evenly?
Use a kitchen torch for the best results, or if you don’t have one, place the donuts under a broiler for a few seconds, but be careful not to burn the meringue.
Can I make the donut dough in advance?
Yes, you can prepare the dough ahead of time. After the first rise, cover it tightly and refrigerate it overnight. Let it come to room temperature before shaping and frying.
Can I make the donuts without frying them?
If you prefer, you can bake the donuts instead of frying them. Bake at 375°F (190°C) for about 12–15 minutes until golden and cooked through.
How do I make sure the donut dough is not too sticky?
If the dough is too sticky, add a little more flour, but be careful not to add too much as it will affect the texture. The dough should be soft and slightly tacky but not overly sticky.
Conclusion
Lemon Meringue Donuts are a delightful fusion of two classic desserts—lemon meringue pie and donuts—creating a unique and indulgent treat. With a soft, fluffy donut base filled with tangy lemon curd, topped with a sweet, golden meringue, and finished with a lemon glaze, these donuts are the perfect balance of sweet, tangy, and creamy. Whether you’re looking to impress guests at a brunch or simply enjoy a special treat, these donuts are sure to become a favorite!
Lemon Meringue Donut
These soft, fluffy Korean cream cheese and garlic buns are filled with a rich and savory cream cheese filling, topped with a crispy garlic butter mixture, and baked to golden perfection for a delicious treat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 buns 1x
- Category: Bread
- Method: Baking
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
- For the dough:
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast (about 2 1/4 teaspoons)
- 1/2 teaspoon salt
- 1/2 cup warm milk
- 1/4 cup warm water
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the filling:
- 1/2 cup cream cheese, softened
- 1/4 cup shredded mozzarella cheese
- 1 tablespoon sugar
- 1/4 teaspoon garlic powder
- For the topping:
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1/4 cup grated Parmesan cheese
Instructions
- Make the dough: In a large mixing bowl, combine the flour, sugar, yeast, and salt. Add the warm milk, warm water, melted butter, and egg, and mix until a dough forms. Knead the dough for about 8-10 minutes, or until it is smooth and elastic.
- Let the dough rise: Cover the dough with a clean towel and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
- Prepare the filling: While the dough is rising, mix the softened cream cheese, mozzarella cheese, sugar, and garlic powder in a bowl until smooth and well combined.
- Shape the buns: Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball and flatten it slightly. Spoon a generous amount of the cream cheese mixture into the center of each dough portion and pinch the edges to seal it. Place the filled buns on a parchment-lined baking sheet.
- Prepare the garlic butter topping: In a small bowl, mix the melted butter, minced garlic, chopped parsley, and grated Parmesan cheese.
- Bake the buns: Preheat your oven to 350°F (175°C). Brush the garlic butter mixture over the tops of each bun and bake for 15-20 minutes, or until the buns are golden brown.
- Serve: Let the buns cool slightly before serving. Enjoy these savory, cheesy buns fresh out of the oven!
Notes
- For a stronger garlic flavor, add more minced garlic to the butter mixture or sprinkle garlic powder on top of the buns before baking.
- You can substitute the mozzarella with any cheese of your choice, like cheddar or provolone, for a different flavor profile.
- These buns are best served warm, but can be stored in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 bun
- Calories: 250 kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg