LEMON CURD
DONUTS
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
LEMON CURD
- In a 2-quart (2 L) saucepan, or in a double boiler, combine all ingredients. Using a Piano Wire Whisk, whisk over medium-low heat until thick enough to hold Whisk marks and first bubble appears on surface, approximately 6–10 minutes. The Lemon Curd becomes thicker the longer it sits after cooking, or if it is chilled. Set aside.
DONUTS
- Preheat oven to 400° F (205°C).
- In a bowl, using Piano Wire Whisk, whisk first 4 ingredients.
- In a second bowl, using an electric mixer, beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition.
- Slowly mix in dry mixture and milk in batches: 3 batches dry; 2 batches milk mixed with vanilla extract. Be careful not to over mix.
- Using a basting brush, lightly brush Mini Donut Mold with vegetable oil. Pipe or spoon dough into Mini Donut Mold, filling wells 2⁄3 full.
- Bake until a toothpick comes out clean, approximately 12–15 minutes. Repeat with remaining batter.
TO ASSEMBLE
- Spoon Lemon Curd into the center of each doughnut, and sprinkle with icing sugar.
If you don’t have a double boiler, simply place a medium metal bowl over a medium saucepan filled with simmering water, then whisk all ingredients in the bowl.
Per serving (1 mini donut): Calories 110, Fat 6 g (Saturated 3.5 g, Trans 0.1 g), Cholesterol 40 mg, Sodium 70 mg, Carbohydrate 14 g (Fibre 0 g, Sugars 6 g), Protein 2 g.
38 - 45 min
48 mini donuts
$0.17/serving
LEMON CURD
DONUTS
38 - 45 min48 mini donuts$0.17/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
LEMON CURD
- In a 2-quart (2 L) saucepan, or in a double boiler, combine all ingredients. Using a Piano Wire Whisk, whisk over medium-low heat until thick enough to hold Whisk marks and first bubble appears on surface, approximately 6–10 minutes. The Lemon Curd becomes thicker the longer it sits after cooking, or if it is chilled. Set aside.
DONUTS
- Preheat oven to 400° F (205°C).
- In a bowl, using Piano Wire Whisk, whisk first 4 ingredients.
- In a second bowl, using an electric mixer, beat butter and sugar until creamy. Add eggs one at a time, beating well after each addition.
- Slowly mix in dry mixture and milk in batches: 3 batches dry; 2 batches milk mixed with vanilla extract. Be careful not to over mix.
- Using a basting brush, lightly brush Mini Donut Mold with vegetable oil. Pipe or spoon dough into Mini Donut Mold, filling wells 2⁄3 full.
- Bake until a toothpick comes out clean, approximately 12–15 minutes. Repeat with remaining batter.
TO ASSEMBLE
- Spoon Lemon Curd into the center of each doughnut, and sprinkle with icing sugar.
If you don’t have a double boiler, simply place a medium metal bowl over a medium saucepan filled with simmering water, then whisk all ingredients in the bowl.
Per serving (1 mini donut): Calories 110, Fat 6 g (Saturated 3.5 g, Trans 0.1 g), Cholesterol 40 mg, Sodium 70 mg, Carbohydrate 14 g (Fibre 0 g, Sugars 6 g), Protein 2 g.
