This post may contain affiliate links which help support Zestuous.

Lemon Meringue French Toast from Zestuous

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.

Lemon Trees

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.


No ratings yet

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.
    Rolls dipped in French toast batter.
  • 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.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @zestuous
Lemon Meringue French Toast from Zestuous


You May Also Like

Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 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!