Name: Lemon Custard Pie Maker Doughnuts recipe
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 10
Ingredients: 2 cups plain flour; 1 tbs baking powder; 1 1/3 cup caster sugar; Pinch salt; 1 cup milk; 1 egg; 60g butter, melted; 1 tsp ground cinnamon; 1 tbs lemon zest; Oil spray; 1/4 cup cornflour; 1/3 cup caster sugar; 1/3 cup lemon juice; 1 egg yolk; 25g butter; 1/2 cup water

by Greer Worsley Last updated on 11/15/2021

Filled with a zesty lemon curd centre, make these homemade sweet doughnuts in your pie maker! - Greer Worsley

Ingredients

2 cups plain flour
1 tbs baking powder
1 1/3 cup caster sugar
Pinch salt
1 cup milk
1 egg
60g butter, melted
1 tsp ground cinnamon
1 tbs lemon zest
Oil spray

Lemon custard filling

1/4 cup cornflour
1/3 cup caster sugar
1/3 cup lemon juice
1 egg yolk
25g butter
1/2 cup water

Method

Step 1

To make lemon custard filling, whisk cornflour and sugar together in a small saucepan. Whisk in 1/2 cup water and egg yolk. Stir continually over low heat until mixture thickens. Remove from heat and whisk in lemon juice and butter. Allow to cool in a bowl covered with plastic wrap.
Step 2

Make doughnut batter by whisking together flour, baking powder, 1/3 cup sugar and salt in a large bowl. In another bowl or jug, whisk together milk, egg and melted butter. Add to dry ingredients and whisk until smooth.
Step 3

Preheat pie maker according to manufacturer’s instructions. Grease the plates with spray oil or a little butter on a paper towel. Scoop 1/3 cup measures of batter into plates, close lid and cook for 8 - 10 minutes until a skewer inserted into the doughnut comes out clean.
Step 4

Meanwhile, combine 1 cup sugar with cinnamon in a shallow dish.
Step 5

When doughnuts are cooked, use a small sharp-pointed knife to tunnel a hole in the side. Toss doughnuts in cinnamon sugar then fill the hole with lemon custard. Garnish with lemon zest.
Step 6

Repeat with remaining batter.

Equipment

Pie maker

Recipe Notes

from Australia’s Best Recipes team

You can make the custard filling ahead of time. Any leftover custard can be kept in the fridge for future use. It’s delicious with vanilla ice cream.

To easily fill the doughnuts, you can place the custard in a small squeezy bottle or use a piping bag fitted with a nozzle. You can also fill a ziplock bag and snip off the corner for a makeshift piping bag.

This recipe was created and photographed by Greer Worsley for Australia's Best Recipes.