By Christie Vanover | Published July 8, 2012 | Last Updated December 28, 2022
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.
Lemon Meringue French Toast
- 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.
This estimate was created using an online nutrition calculator