Stefano Faita

lemon meringue donuts

By In The Kitchen With Stefano Faita


2 egg whites
Pinch salt
Pinch cream of tartar
6 tbsp. sugar

All-Purpose Donut Dough
Oil, for frying
Lemon Curd , homemade or store-bought


Beat egg whites in bowl with electric mixer at low speed until they start to foam. Increase speed to high and add salt and cream of tartar. Gradually add sugar 1 tbsp. at a time. Continue to beat at high speed until stiff peaks form.

Lightly flour work surface. Roll All-Purpose Dough to 1/3-inch to 1/2-inch thickness. Cut with 2 1/2-inch to 3-inch cookie cutter. Transfer to parchment-lined baking sheet lightly dusted with flour. Cover and let rise until doubled, about 30 to 45 minutes. You can re-roll the remaining dough and cut into more donuts, or just let the scraps of dough rise and fry them as is. (Makes about about 16 to 20 donuts, depending on size.)

Add oil to deep fryer or pour enough oil in deep, heavy-bottomed saucepan to come about 3-inches up sides of pan. Heat oil to 365 to 375 degrees F. over medium heat.

Cooking in batches, carefully and gently add donuts to hot oil. Fry 1 to 2 minutes per side until golden brown, cooked through. Reduce heat if donuts are browning too quickly. Transfer to paper towel to remove excess oil.

Cool donuts completely.

Fit piping bag with small plain tip. Add Lemon Curd to prepared piping bag. Pipe about 1 to 2 tsp. lemon curd into the centre of each donut.

Top each donut with meringue, spreading decoratively, as desired. Using a hand-held blow torch, lightly brown meringue. (If you don’t have a blow torch, place under broiler, about 1 minute.)