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.
- 1 cup milk
- 1 tablespoon plus ¼ tsp. cream of tartar
- 4 eggs, separated
- ¼ tsp. salt
- 1 package King’s Hawaiian Sweet Rolls
- 2 tablespoon butter
- 3 tablespoon lemon juice
- ½ cup plus 2 tablespoons 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.