Ingredients for the Italian meringue:<\/span><\/p>\n

\n
• 2 egg whites (80 g), at room temperature<\/li>\n
• 150 g caster sugar (130 g + 20 g)<\/li>\n
• 30 ml water<\/li>\n<\/ul>\n

  Place the egg whites in the bowl of a stand mixer. Make sure the bowl is completely clean and dry, with no traces of grease, and that the egg whites are free from any yolk. Measure out 20 g of the sugar into a small cup and set aside.<\/p>\n

  Put the remaining 130 g of sugar and the water in a small saucepan. Stir and bring to the boil. Attach a sugar thermometer and cook over a medium heat, without stirring, until the syrup reaches 118\u00b0C (245\u00b0F).<\/p>\n

  Meanwhile, when the syrup reaches 100\u00b0C (210\u00b0F), start whisking the egg whites. Whisk until stiff peaks form, then gradually add the reserved sugar, a teaspoon at a time, continuing to whisk. As soon as the syrup reaches the required temperature, remove it from the heat. Turn the mixer up to its highest speed and slowly pour the hot syrup into the egg whites in a thin, steady stream, without stopping the mixer. Continue whisking for 5\u20138 minutes. The meringue should be very stiff, thick and glossy, and should have cooled down.<\/p>\n

  To assemble:<\/strong><\/p>\n

  Transfer the lemon curd to a piping bag fitted with a doughnut-filling nozzle and use it to fill the cooled doughnuts.<\/p>\n

  Dip the top of each doughnut into the Italian meringue. Use a spatula to shape little peaks in the meringue, then carefully caramelise the surface with a kitchen blowtorch.<\/p>\n

  Method for bread machine users:<\/strong><\/p>\n

  Place all the yeast dough ingredients into the bread machine in the following order: liquid ingredients first, then dry ingredients, and finally the yeast. Select the \u2018dough\u2019 programme (kneading and first rise). Once the programme has finished, remove the dough, knead it lightly, and continue according to the main recipe above.<\/p>\n

  Enjoy!<\/p>\n

  <\/p>\n

   <\/p>\n

  <\/p>\n","protected":false},"excerpt":{"rendered":"

  Fancy doughnuts that taste just like lemon meringue pie? \ud83d\ude42 You can\u2019t go wrong with classic rose-filled doughnuts, but it\u2019s fun to try something a little different now and then. These lemon meringue doughnuts are soft, fluffy and delicately flavoured with lemon, with <\/p>\n","protected":false},"author":1,"featured_media":5431,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[66,20],"tags":[168,94,404,129],"duration":[],"tag_group":[],"class_list":["post-5430","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fat-thursday-shrove-tuesday","category-yeast-cakes","tag-lemon-curd-en","tag-lemon-lime","tag-limoncello","tag-yeast"],"acf":[],"yoast_head":"\n