It is pretty crazy that at this time 2 weeks ago we had never made anything with Meyer lemons before. And today we are posting our 4th Meyer lemon recipe in a row. We got some great ideas from the comments of our previous post, so you may be seeing more Meyer lemon recipes soon! When an ingredient is only available for a limited time you really need to take advantage. Not to mention, Meyer lemons are super tasty!!
We knew that we wanted to make doughnuts with our leftover Meyer lemon curd. It was a miracle that the Meyer lemon curd lasted as long as it did without me eating it all! We have only ever made baked doughnuts and they are very cake-y. So, we did not think that filled doughnuts would work out very well. At the last minute we decided to go with a glaze. They turned out terrific! Let’s be honest though, when do cake-y doughnuts + lemon curd ever = anything but terrific? If you STILL somehow have not tried lemon curd, you need to do it NOW! You will not regret it!
Here is what you'll need + the last minute additions of powdered sugar and 1/2 a lemon
Cream the butter and sugar until fluffy
Add the eggs one at a time
Add the vanilla
Combine the dry ingredients in a separate bowl
Add half of the dry ingredients to the mixer
Add the milk and then the rest of the dry ingredients
Fill the pans 2/3 full and bake
While the doughnuts are cooling combine the ingredients for the glaze
Dip the doughnuts in the glaze
Meyer lemon curd + doughnuts = Ah-mazing!
Ingredients
6 Tablespoons butter, softened
1 cup sugar
2 large eggs
½ teaspoon vanilla extract
2 ¼ cups cake flour
½ teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup buttermilk
Glaze
½ cup Meyer lemon curd
½ lemon, juiced
¼ cup powdered sugar
Directions
Pre heat the oven to 350 degrees. Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until fluffy. Add the eggs one at a time. Continue mixing. Add the vanilla. In a separate bowl combine the dry ingredients. Add half of the dry ingredients to the mixer. Mix until combined. Add the milk. Mix. Add the rest of the dry ingredients and mix. Fill your doughnut pan about 2/3 of the way with batter. Cook for 15-18 minutes. We used a large long john/cruller pan. Reduce the cook time if you use mini doughnut pans.
While the doughnuts are cooling, combine the ingredients for the glaze. Whisk until combined. Dip the tops of the doughnuts in the glaze.
Source: Adapted from Wilton
