Lemon Filling and Sugar for Beignets

Lemon filling ingredients:

  • 1/2 cup freshly squeezed lemon juice
  • zest of one lemon
  • 1/2 cup + 2 TB granulated sugar
  • 2 large eggs
  • 1/2 cup unsalted butter cut into pieces
  • pinch of salt


  • You’ll be heating the filling in a double boiler. Fill a medium pan with a few inches of water, and heat to simmering.
  • In your double boiler pan, whisk together the lemon juice, zest, sugar and eggs til well combined.
  • Add in the butter and set over the simmering water, whisking constantly. Cook until thick, about 10 minutes.
  • Remove from heat and run through a fine-mesh sieve. Cover with plastic wrap (directly on the curd) and cool, then chill in the refrigerator for two hours and up to overnight.

Lemon Thyme Powdered Sugar


  • 2 cups granulated sugar
  • 2 TB cornstarch
  • 2 TB lemon thyme leaves
  • 2 tsp lemon extract


  • Mix sugar and cornstarch together.
  • In a clean spice grinder, coffee grinder, or other powerful blender, add the mixture in batches and blend 4 – 5 minutes until you reach the texture you’re looking for.
  • In a bowl, mix the chopped thyme leaves and lemon extract well into your ground sugar with a whisk. Spread out on a cookie sheet to dry. You may need to mix more than once.
  • Store in an airtight container.

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