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Parve
Easy
20 Minutes
Diets 
This is the easiest way to make the winningest filling for donuts.
In this episode of Supper, Again?!, Rena spills all her secrets for making gourmet donuts at home, showing you how to get that golden fry and the perfect amount of filling in each bite.
1 egg
2 egg yolks
3/4 cup sugar
1/4 cup Gefen Lemon Juice
2 tablespoons Glicks Flour
4 egg whites
1 cup sugar
2 teaspoons Gefen Lemon Juice
In a microwave-safe bowl, whisk together all the ingredients.
Heat in the microwave for one minute. Remove and whisk again.
Continue microwaving for another two and a half minutes, removing every 30 seconds to whisk. Each microwave is different, but it will begin to thicken. Once it is thick enough to only slowly drip off the spoon, it is ready. It will also thicken more as it cools.
The egg whites and sugar are heated in this recipe. You can use a double boiler or the microwave again. In a microwave-safe glass bowl, whisk egg whites, sugar, and lemon juice.
Heat in intervals: Microwave on high for 20 seconds, then remove and whisk well.
Repeat until the mixture is warm and the sugar is dissolved. You can tell by rubbing the mixture between your fingers. If you feel sugar crystals, then return and keep heating until it is dissolved.
Whip: Transfer immediately to a mixer and beat on high until stiff, shiny peaks form.
Use immediately by adding to a piping bag with a piping tip. Swirl on top of the donut and torch the edges till browned.
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Can this filling be used for lemon meringue pie that gets rebaked with the meringeu top?
I don’t see why not, but I haven’t tried it. There are also plenty of lemon meringue pie recipes where the filling doesn’t get baked. You just bake the crust, add the curd, and torch the meringue.
can this topping be frozen or stay in the fridge?
The meringue should be piped immediately. However, you can store already torched meringue in the freezer, just make sure to store it properly.
thank you!
what do you call storing properly in the freezer?
To freeze torched meringue, cool it completely, then wrap tightly in plastic wrap and foil or place in an airtight container with parchment layers to prevent crushing and moisture absorption, thawing at room temperature and potentially crisping in a low oven before serving, as freezing changes texture. I would not freeze it on the donut.
These look incredible!