Description
Lemon Meringue Sweet Rolls are soft, fluffy yeast rolls filled with a bright lemon sugar filling and topped with a silky lemon cream glaze and toasted meringue, inspired by classic lemon meringue pie.
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 3/4 cup warm milk
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened (for filling)
- 1/2 cup granulated sugar (for filling)
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice (for glaze)
- 2 egg whites
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar (for meringue)
Instructions
- In a large bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Let stand for 5 minutes until foamy.
- Add remaining sugar, melted butter, egg, and salt.
- Gradually add flour and mix until a soft dough forms.
- Knead for 8-10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Roll dough into a 14×18-inch rectangle.
- Spread softened butter over the dough.
- Mix sugar, lemon zest, and lemon juice and spread evenly over the dough.
- Roll tightly into a log and cut into 12 rolls.
- Place rolls in a greased 9×13-inch baking dish and let rise for 30 minutes.
- Preheat oven to 350°F (175°C).
- Bake for 22-25 minutes until golden brown.
- Beat cream cheese, powdered sugar, and lemon juice until smooth. Spread over warm rolls.
- For the meringue, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until stiff peaks form.
- Spoon or pipe meringue onto rolls and lightly toast with a kitchen torch or under a broiler for 1-2 minutes.
- Serve warm or at room temperature.
Notes
- Fresh lemon juice and zest provide the brightest flavor.
- Watch the meringue closely when broiling to prevent burning.
- Rolls can be prepared the night before and refrigerated before the second rise.
- A kitchen torch offers the best control for toasting the meringue.
- Best enjoyed the day they are baked.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American