Lemon Meringue Donuts Recipe

Nancy Piran | The Bitter Side of Sweet

Lemon Meringue Donuts that are actually super easy to make! Oh man, these are SO good.

I think I spend way too much time on Facebook. Believe me there are times I love it, especially when I see videos for recipes like this Crack Dip. Sometimes watching videos is not the best thing especially when they include sharks.

Okay so let me tell you, we are leaving for the beach in a little over a week and the other day I was scrolling through my feed and what did I see? I saw a video of sharks roaming around the oceans on the exact beach we are headed too.

Lemon Meringue Donuts Photo

I think maybe I should just stay home at make this Lemon Ice Cream Cake instead.

Anyways, the backstory to this is last year when we were at that beach my two oldest kids were swimming in the waves. All of a sudden I heard them screaming and come running out of the water.

They swore they saw a shark. They were so positive that they would not return to the water the rest of our trip.

Lemon Meringue Donuts Picture

So now I am freaked out! Like seriously. I may never get in the water again!!

I realize I may be sounding somewhat dramatic but after seeing that video I am kind of feeling that way. I’d think I should go back to watching videos of this whole wheat strawberry galette instead!

Lemon Meringue Donuts Image

Let’s talk about these Lemon Meringue Donuts for a little bit, shall we? I made them three times trying to get them exactly how I imagined them.

The first two times I did not cook them with the lemon curd inside because I thought it would all melt out. I am so glad I gave it a third try and that time I added the lemon curd before baking them!

Lemon Meringue Donuts Pic

They baked up beautifully and the lemon curd stay inside, which was a plus!

Don’t forget to read the instructions carefully to make sure your donuts come out exactly how they are supposed too! ENJOY!

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Lemon Meringue Donuts Recipe

    9 Servings


  • 2 Puff Pastry Sheets, thawed for 20 minutes
  • 1/2 cup Lemon Curd
  • 1 Egg Yolk
  • 2 teaspoons Water
  • 2 Egg Whites
  • 3 tablespoons Granulated Sugar


  1. Preheat oven to 400°F. Line baking sheet with parchment paper and set aside. Beat the egg yolk and water in a small bowl with a fork, set aside.
  2. Unfold pastry sheet on a lightly floured countertop. Using a round cookie cutter, make 9 circles.
  3. Repeat with the other pastry sheet.
  4. Place 9 circles on baking sheet. Place a teaspoon of lemon curd in the center of each circle. Brush around the edges with egg mixture.
  5. Place the remaining circles on top of each circle. Press edges firmly with a fork. Make a slit in the center of each donut.
  6. Brush the tops with egg mixture.
  7. Bake for 13-15 minutes or until golden brown.
  8. To make the meringue:
  9. Whip egg whites for 1 minutes. Slowly add in sugar and continue to whip until stiff peaks. Pipe onto the top of cooled donuts. Place under broiler for 1-2 minutes.
  10. Serve and ENJOY!


Source: Recipe adapted from PB & J Doughnuts
Recipe adapted from PB & J Doughnuts
Cooking Method:
Puff Pastry
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Related Recipes:
Puff Pastry Recipes, Donut Recipes, Dessert Recipes, Breakfast Recipes, Brunch Recipes, Lemon Recipes, Baking Recipes, Baked Recipes
Recipe Yields:
9 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Nancy Piran
Source: Recipe adapted from PB & J Doughnuts
Recipe Yields: 9 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts

Servings Per Recipe 9

Amount Per Serving
Calories from Fat 78
Calories 127

% Daily Value*
Total Fat 10g
  Saturated Fat 3g
Sodium 26mg
Total Carbohydrate 10g
  Dietary Fiber 0g
  Sugars 4g
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Nancy Piran

About Nancy

Nancy has been writing about good food on The Bitter Side of Sweet for years now. We're pretty stoked that she's our Puff Pastry fanatic, because it's about to get deliciously epic.

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