I recently did a story about The Doughnut Mum at Warwick Farm in Sydney’s west.
While I was there, the owner, Lytha, told me that the doughnut she’s famous for is the Lemon Meringue.
So I gave it a go.
In short, it’s a spectacular doughnut.
Lytha makes all her doughnuts from scratch, including all the parts that go together to make up her Lemon Meringue Doughnut.
That means the dough, the meringue and the lemon curd filling. All lovingly made from scratch. And you can tell, because it has that home-made taste to it that can’t be faked.
There’s loads of meringue on top, just as you’d find on a good lemon meringue pie. It’s scorched and looks the part.
Both the meringue and the lemon curd are not too sweet.
And they both combine perfectly with the spongy dough.
The Lemon Meringue Doughnut is the only one in The Doughnut Mum’s repertoire that contains eggs. I guess eggs are used to make the meringue and the lemon curd.
Get to Warwick Farm and give The Doughnut Mum’s Lemon Meringue Doughnut a try. It should be on every Sydney doughnut-lover’s must-try list.