A meyer lemon curd recipe taken to an awesome level…as the filling inside the perfect meyer lemon scented sufganiyot. You can make the curd 1 week in advance which makes for VERY easy entertaining! Happy Hannukah!
Meyer Lemon Sufganiyot
- 3 large eggs
- 2 tbsp + 1/2 cup sugar
- 2 tsp lime zest
- 1/2 cup fresh meyer lemon juice
- 2 tbsp unsalted butter
- ¼ cup lukewarm milk or water
- 1 tsp dry yeast
- 3 tbsp sugar
- 1 whole egg + 1 egg yolk
- 3 tbsp vegetable oil
- ¼ tsp salt
- ¼ tsp vanilla extract
- meyer lemon zest from 3 lemons
- 1 ⅔ cups flour + up to 3 tbsp more as needed
- Vegetable oil for deep-frying
- Powdered sugar for dusting
Put the milk (or water) in a small bowl. Top with the yeast and 1 tsp sugar. Let sit until foamy, ~10 minutes. If it doesn't foam it means the yeast is not active and you need to start again.
Best in a mixer but also works in a bowl with a hand mixer: Add 8 tsp sugar, egg, and yolk. Mix well. Add the vegetable oil, salt, vanilla, and zest. Mix well. Gradually add the flour. If too sticky, add up to 3 tbsp more flour. Make sure it is mixed well. Oil a medium bowl. Place the dough in the oiled bowl. Refrigerate 4-16 hours.
Curd: Whisk the eggs, 1/2 cup sugar, and meyer lemon juice in a saucepan over medium heat. Whisk constantly until thick enough to coat a spoon, 8-10 minutes. Transfer to a blender and blend on VERY low speed, slowly adding small chunks of the other 2 tbsp of butter. Transfer to a bowl, cover, and chill 2 hours minimum. Make sure to lick the spoon. So good.
Flour your surface. Roll out the dough to 1/2 inch. Cut into 12 squares.
Heat 3 inches of vegetable oil to 365F. Fry 25 seconds per side. Work in small batches and make sure your temperature is stable around 365F.
Drain on paper towels. There shouldn't be much or any excess oil if you are keeping it at 365F. Dust with powdered sugar while warm.
With a toothpick or skewer, make a hole in the side of each doughnut. With a pastry bag, spoon in your curd and fill the doughnuts.