Lemon Curd filled Doughnuts
Fresh lemons are in season right now and that makes me pretty excited, as they are one of my favourite flavours (along with basil, mint, vanilla etc!). We sadly don’t have a fruit producing lemon tree (yet) but luckily one of the ladies at work kindly brought in several bags of them from her tree and I scooped up quite a few for last weekends cooking. I think they are meyer lemons and they are almost orange in colour and so juicy.
So what to do with a load of lemons, besides lemonade (which I made this weekend as well, great with vodka)…….make lemon curd and pipe it into the middle of fluffy soft doughnuts!
The last time I made doughnuts they were yeast free, but I was feeling more confident this time around and wanted them to be lighter and fluffier. It takes a little time and the lemon curd is best made a day in advance, but well worth the time I think and they are perfect for a grey afternoon tea treat.
To make the lemon curd: 2 lemons - zested and juiced 80g sugar 90g butter 4 egg yolks (I used fresh ones from my uncles chickens)
Put the lemon juice, zest, sugar and butter into a saucepan on low heat until the sugar and butter melt. Remove from the stove top.
In a separate bowl whisk the egg yolks, then add them to the saucepan and whisk vigorously. Return the pan to the low heat and whisk continuously as the curd starts to thicken. Once the curd thickens, remove from the heat. Pass the curd through a sieve into a bowl then cover the cud directly with glad wrap and put in the fridge overnight.
To make the doughnuts I used Donna Hay’s recipe I made them slightly larger sized so the mixture yielded 12. You will need to have the oil a bit cooler so they cook slower and right through.
Coat the warm doughnuts in sugar then fill a piping bag, with a small round nozzle, with the lemon curd.