Boston Lemon Cream Doughnuts

I started making doughnuts when I had a summer job at an Italian bakery in Mississauga.

May 16, 2013 | | Back Issues | Cooking with... | Departments | Desserts | Food | FOOD Spring – Summer 2013 | In Every Issue | Recipes

Boston Lemon Cream Doughnuts

Recipe submitted by: Caesar Guinto and Sam Holwell ( Visit Website )




  • 24 2½-inch yeast doughnuts (no holes)
  • Lemon cream (store-bought or recipe)
  • Lemon glaze
  • Lemon zest


  1. Cut cooled doughnuts in half horizontally. Place lemon curd into a piping bag fitted with a star tip. Pipe lemon curd onto the bottom half of the doughnut and set aside. Place the top half of the doughnut on top of the lemon curd and press lightly to ensure the top half is levelled onto the curd.
  2. Place lemon glaze into a piping bag fitted with a plain tip. Pipe lemon glaze onto the centre of the top of the doughnut allowing the glaze to spread evenly onto the doughnut and down the sides.
  3. Sprinkle with grated lemon zest.

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