 |
This lemony recipe will bring summer sunshine to your next Sunday brunch. It’s made with sweet bread, a bitter lemon glaze and sweet, sticky meringue.
In my best French accent, I call it “citron meringuée pain perdu,” but more simply put, it’s lemon meringue French toast.
I opted not to make lemon curd, because I didn’t want something too sweet. I just wanted the subtle sourness of lemons.
I miss my lemon tree in Las Vegas. I love picking the lemons and making fresh lemonade and tasty lemon desserts. I would have loved to use a couple of my fresh babies for this recipe.
I used King’s Hawaiian Sweet Rolls for the bread because I like how soft and eggy they are. Feel free to experiment with any bread.
Enjoy!
- 1 cup milk
- 1 T. plus ¼ tsp. cream of tartar
- 4 eggs, separated
- ¼ tsp. salt
- 1 package King’s Hawaiian Sweet Rolls
- 2 T. butter
- 3 T. lemon juice
- ½ cup plus 2 T. sugar
Dissolve one tablespoon cream of tartar in milk. Whisk milk together with four egg yolks and salt.
Cut the rolls in half and quickly dip in the egg wash.
Arrange on a pan until ready to cook.
Melt one tablespoon butter in a skillet over medium heat. Add half of the rolls to the pan and cook until light brown.
Flip and continue to cook, until golden brown. Place cooked French toast on a baking sheet. Add another tablespoon of butter to the pan and cook the remaining slices.
Combine lemon juice and ½ cup sugar. Drizzle generously over the cooked French toast.
Beat egg whites and ¼ teaspoon cream of tartar until soft peaks form, about 2 /12 minutes.
Add in two tablespoons sugar and continue to beat until stiff peaks form, about 2 minutes.
Place the egg whites in a piping bag and pipe onto the prepared French toast.
Bake in a 350-degree oven for 10-12 minutes or until the meringue starts to brown. Serve and enjoy.
http://www.zestuous.com/2012/07/lemon-meringue-french-toast/
Lemon Meringue French Toast,
8 comments
1 ping
Monique @ Ambitious Kitchen says:
July 12, 2012 at 23:12 (UTC -7)
This is definitely something I would make. LOVE lemon pie!
zestuous says:
July 16, 2012 at 21:11 (UTC -7)
Thanks so much!
Jackie @Syrup and Biscuits says:
July 11, 2012 at 10:33 (UTC -7)
Beautiful and so creative!
zestuous says:
July 16, 2012 at 21:11 (UTC -7)
Thanks Jackie
Jeni A. says:
July 10, 2012 at 09:20 (UTC -7)
Made these this morning for my husband and myself – they were a breeze to make and super tasty. I used brioche instead of hawaiian rolls as it’s what I had on hand, but love the idea of making bite size versions if I were entertaining a crowd. Thanks so much for sharing!
zestuous says:
July 10, 2012 at 18:19 (UTC -7)
Thanks for the feedback Jeni. I love hearing from people who try my recipes.
Kim says:
July 9, 2012 at 10:26 (UTC -7)
These are beautiful! I love lemon–how fun to bring this yummy flavor to the brunch table!
zestuous says:
July 10, 2012 at 18:19 (UTC -7)
Thanks so much Kim!
Blueberry French Toast from Zestuous says:
July 21, 2012 at 11:58 (UTC -7)
[...] and moist and the filling is like having syrup on the inside. Serve these alongside a platter of my Lemon Meringue French Toast at a Sunday Brunch and guests will ask who your caterer is. Don’t’ worry. It’ll be our [...]