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Lemon Curd–Filled Doughnuts
- Makes about
10–12
, 3 ″ doughnuts - Difficulty
Easy
Published 2016
Any of your favorite citrus curds—grapefruit, orange, tangerine, lime—can replace the lemon curd used here. To heighten the lemon flavor, stir in 1 teaspoon finely grated zest after passing the curd through a sieve.
Ingredients
1 4 ¼ cup
Method
Make the yeast doughnut dough and let rise until doubled in size, about 1 hour. Meanwhile, in a small saucepan, combine the egg yolks, granulated sugar, lemon juice, butter, and salt. Cook over low heat, whisking frequently, until the mixture thickens, 10-15 minutes. Pour the lemon curd through a fine-mesh sieve into a bowl. Let cool to room temperature, then cover and refrigerate.
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