For this recipe, a beautiful lemon cake donut is topped with a dollop of lemon curd and finished with a swirl of meringue frosting in a recreation of the classic pie. Who knew such greatness could exist?

INGREDIENTS

• 2⁄3 cup whole milk
• 2 tablespoons sour cream
• 11⁄2 cups all purpose flour, sifted
• 11⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 6 tablespoons butter, room temperature
• 1⁄2 cup granulated sugar
• 1 large egg
• 2 tablespoons lemon juice Zest of
• 1 large lemon

FOR TOPPING

• 1⁄3 cup lemon curd

FOR MERINGUE

• 3⁄4 cup plus 1 tablespoon granulated sugar
• 1⁄3 cup water
• 1tablespoon light corn syrup 3 large egg whites

How to make

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, whisk together milk and sour cream. Set aside. In a separate small bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl or a stand mixer, cream together butter and sugar until light and fluffy, approXimately 1 minute.
4. Add egg, lemon juice, and lemon zest. Beat for 30 seconds, scraping down the bowl as needed.
5. Then, alternating flour mixture and milk mixture, combine all ingredients until just blended. Transfer batter to a piping bag, or to a Ziploc bag with the tip cut off.
6. If using mini donut pans: Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until a toothpick inserted into a donut comes out clean.
7. Transfer donuts to a cooling rack and cool completely. If using an electric mini donut maker: Carefully fill each donut indentation 3⁄4 full.
8. Bake according to manufacturer’s instructions or until a toothpick inserted into a donut comes out clean. Remove donuts from appliance, transfer to a cooling rack, and let cool completely.
9. Generously apply a thick layer of lemon curd on top of the cooled donuts. Set aside. Then, in a small saucepan over medium heat, melt 3⁄4 cup sugar, water, and corn syrup.
10. Bring to a boil, stirring occasionally, until the syrup reaches 230°F on a candy thermometer.
11. While waiting for the syrup to reach the correct temperature, whisk egg whites on medium high speed in a stand mixer until soft peaks form.
12. With mixer still running, add remaining 1 tablespoon sugar, whisking to combine.
13. Once sugar reaches 230°F, remove from heat and, with the stand mixer turned on at medium low speed, slowly pour syrup down the side of the bowl into the egg whites.
14. Raise speed to medium high, and whisk until mixture is completely cool and stiff peaks form. Transfer to a piping bag, or to a Ziploc bag with the tip cut off, and pipe onto the top of the lemon curd.
15. If you have a kitchen torch, slightly brown the tops of the meringue. Serve immediately; these mini donuts do not store well.