Lemon Ricotta Donuts with Lemon Curd
Not going to lie, I often forget about dessert when planning a dinner party. I am more of "oh, excellent, we have chocolate, that will do", but when life gives you lemon then you make curd and donuts, these are quick and easy to make and and even quicker and easier to eat.
Time: 1 hour
66g freshly squeezed lemon juice
3 eggs yolks
75g cold butter, cubed
Lemon Ricotta Donuts
1 cup of sunflower oil
1.5 cups all purpose flour
10ml baking powder
Zest of 1 lemon
125ml of sugar
225g ricotta cheese
Add the egg yolks to a microwave safe bowl, next add the sugar and whisk immediately to incorporate (the sugar will start to cook the egg yolks as soon as they are combined so whisk as you add the sugar).
Next add in the lemon juice and mix well, place mixture in the microwave uncovered for 1 minute, remove and stir well.
Place it back in the microwave for 30 seconds, remove and mix well. Repeat this step another 2 times until the mixture is thick and gloopy (it must not be very liquid or running off the spoon).
Once it has reached the desired consistency start to whisk in the butter cube by cube, adding a new cube once the previous one has fully melted into the mixture. Once all the butter is in and your curd in beautiful and glossy place in the fridge too cool.
As it cools it will thicken.
Lemon Ricotta Donuts
Preheat the oil in a small pot until it reaches 190 C.
In a separate bowl sift the flour and baking powder.
In another bowl place the the eggs, sugar and lemon zest and beat on high for 1 minute until frothy
Add the ricotta to the egg and sugar mixture and mix well - you should see clumps of ricotta in the mixture and thats okay.
Next, gently fold in the flour and baking powder until everything just comes together.
Use an ice-cream scoop to portion out donuts into the hot oil and fry for 2 - 3 minutes, flipping midway, until they are golden brown all over.
Drain in a bowl lined with paper towel.
Serve in a bowl on top of some lemon curd and dust with icing sugar.