Lemon meringue doughnuts

Take your doughnut game to a hole new level with this tasty lemon meringue version. Filled with a delicious lemon curd and mascarpone mixture and topped with meringue, it's the perfect sweet treat.

  • 5 mins preparation
  • 15 mins cooking
  • Makes 6
  • Print


Lemon meringue doughnuts
  • 6 cinnamon doughnuts, halved
  • 125 gram mascarpone
  • 1/3 cup lemon curd
  • 1/2 cup caster sugar
  • 1/4 cup water
  • 2 egg whites
  • candied lemon zest, to serve


Lemon meringue doughnuts
  • 1
    Preheat the oven to 180°C. Arrange 6 halved doughnuts on a baking paper-lined oven tray. Bake for 5 minutes until lightly toasted. Cool completely.
  • 2
    In a bowl, combine mascarpone and curd. Chill until needed.
  • 3
    In a small saucepan, stir sugar and water on low until dissolved. Increase heat to high. Boil, not stirring, until mixture reaches 118°C on a sugar thermometer (soft ball stage).
  • 4
    In a medium bowl, beat egg whites until soft peaks form. Gradually pour in hot sugar syrup, beating, for 5 minutes until mixture cools to room temperature.
  • 5
    Pipe curd mixture onto 6 doughnut halves. Sandwich with remaining doughnut halves. Dollop meringue on top. Using a blow torch lightly toast meringue until golden. Serve sprinkled with candied lemon zest.


You could grill the meringue for 1 minute under a high grill if you don’t have a blowtorch

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