Baked, not fried, these Lemon Meringue Donuts are lower in fat, deliciously fluffy and can be ready in less than 30 minutes!
Like most people I know, I love donuts! What I don’t love, though, is making them. Unless, of course, it’s baked donuts -that’s a whole different story…
My Lemon Meringue Donuts are a cake donut that’s baked -what’s not to love? Being a cake batter, they’re easy to make, and being baked donuts, they’re much easier to cook (and way less messy!). Plus these donuts are coated with a sweet and zesty lemon glaze and topped with crunchy mini meringues. I would usually make my own mini meringues, but my meringue recipe is a whole other post (coming soon!). For now, store bought meringues will do the trick. Plus, it makes these Lemon Meringue Donuts so easy to make and gets them ready in less than 30 minutes.
HOW TO MAKE LEMON MERINGUE DONUTS
MIXING
These baked donuts could not be any easier! Using a stand mixer, the sugar and zest is first combined, then beaten with the butter for a few minutes. Add the eggs and vanilla and mix for another minute, before alternately adding the dry and wet ingredients.
HOW TO BAKE DONUTS
I use 2 x 6 hole, greased donut pans. It’s makes it easier and less messy if you scoop the batter into a disposable piping bag, snip off the end and pipe the donut batter into the pans. So much easier than trying to spoon it in!
Bake the donuts for 10 minutes, until they’re nice and springy, then cool in the pans for 5 minutes, before turning onto a rack to cool completely.
GLAZING THE DONUTS
Simply place all the ingredients into a bowl of a double boiler, then stir over simmering water. Once the glaze is smooth and glossy, you’re ready to dip the donuts.
DECORATING LEMON MERINGUE DONUTS
After glazing a few donuts, go ahead and top them with the meringues (while the glaze is still wet). You can either use whole mini meringues, or crumble them over the top. I’ll be sharing my meringue recipe soon, but for now, store bought works just as well.
STORING YOUR BAKED DONUTS
These Lemon Meringue Donuts are best eaten on the day they’re made. However, they will last a couple of days, in an airtight container at room temperature.
You can also freeze these donuts, glazed or unglazed, to enjoy later on. If you want to freeze them glazed, don’t top them with the meringue. It would be best to freeze them individually.
HAPPY BAKING, EVERYONE! PLEASE LET ME KNOW WHAT YOU THINK BY LEAVING A COMMENT BELOW ⤵︎
Lemon Meringue Donuts
Ingredients
Lemon Donuts
- 125 g sugar
- 1 lemon juice and zest
- 85 g unsalted butter room temperature
- 1 egg
- 1 tsp vanilla extract
- 300 g plain flour
- ¾ tsp baking powder
- ¼ tsp bicarbonate soda
- ⅓ cup milk
- ⅓ cup buttermilk
Lemon Glaze
- 160 g pure icing sugar
- 1 tbsp melted butter
- ½ lemon juiced
- ½ tsp vanilla extract
- yellow colouring optional
Meringues -use homemade (see blog post) or store bought
Instructions
Lemon Donuts
- Pre-heat oven to 180° and spray 2 x 6 hole donut pans with cooking spray
- In the bowl of a stand mixer, combine sugar and lemon zest
- Add the butter and beat on medium for 3 minutes
- Add egg and vanilla and continue to beat for 1 minute
- Sift together the flour, baking powder and bi-carb soda
- Alternate adding the flour mix and combined milks to the mixture (adding each in 3 parts). Mix until just combined
- Transfer mixture to a piping bag, cut off the end and pipe mixture into the pan.
- Bake for 10 minutes, then cool in pan for 5 minutes, before turning out onto a cool rack, to cool completely
Lemon Glaze
- Combine all ingredients in the bowl of a double boiler
- Stir over simmering water, until mixture is smooth and glossy
- Dip cooled donuts in the glaze, allow excess to drip off, then place on rack to be decorated with meringues
Recipe adapted from Williams Sonoma
IF YOU’VE ENJOYED THESE LEMON MERINGUE DONUTS, I’M SURE YOU’LL LOVE
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