Bomboloni + Meyer Lemon Curd

Bomboloni & Meyer Lemon Curd

I had dinner with a group of inspiring women yesterday, at this renowned restaurant. I could go on and on about the food, the service and the ambience, but suffice to say that it was magical and exquisite, matching every raving review you’ve read about the place.

What elevated the experience though, was the company. Sharing our stories about love, friendships and childhood, there was a common theme: at some point in our past, we chose to decide for our own happiness by breaking away from unhealthy relationships, ending jobs and challenging social expectations. Daunting decisions had to be made, and risks needed to be taken, even if it meant fending off questions from well-intentioned friends who didn’t share our worldview.

But the bigger risk lay in having our lives permanently defined by the specter of unhappiness.

Bomboloni & Meyer Lemon Curd


Recognizing and choosing happiness wasn’t – and still isn’t – easy for me. It’s far easier to bemoan the circumstances in one’s life, to focus on what I have no control over, instead of looking at what I can do.

It isn’t easy setting boundaries and removing unhealthy friendships. Or realizing that the time has come to leave the confines of a corporate identity to forge one’s path. Or trying to define and sell yourself when you’re still figuring out what it is that you’re looking for. But as a wise farmer said not too long ago, “Nothing is supposed to be easy, you just have to make it work.”


Bomboloni & Meyer Lemon Curd

So at different points in our life paths, we closed our eyes and leapt for the sake of our own happiness, and yesterday’s dinner was one fine example of the perfect landing. A risk-taker’s reward for daring to dream and push boundaries. It’s moments like this that articulate a lesson I know intuitively, but easily forget when life doesn’t seem to be going my way: When you choose to break free from unhappiness, many blessings follow.

Judging by the friendships forged in the few years that this blog has been around, I have been very blessed indeed.


Bomboloni & Meyer Lemon Curd

My lunchmates on Twitter chose “Small Spring Bites” as the theme for this month’s lunch date. With our Meyer Lemon trees in full production mode, it was pretty clear that any Spring recipe needed to feature this sweet citrus fruit. My vessel of choice were little Bomboloni, the smaller Italian versions of their Polish cousins, Paczki.


Based on the recipe in Gourmet Traveller. I substituted sugar for honey, vanilla paste for orange zest and melted the butter before incorporating it into the batter, as it makes for a smoother mixing process than merely dumping cubes of butter into the dough.

  • 1 pound/ 450 grams all-purpose flour
  • 2 teaspoons instant yeast
  • 3½ ounces/ 100 grams sugar
  • ½ cup/ 130 ml water, room temperature
  • 6 teaspoons/ 30 ml milk, room temperature
  • 6 egg yolks
  • 1 tablespoon vanilla paste
  • 1 teaspoon salt
  • 3 tablespoons, 45 grams unsalted butter, melted and kept warm
  • Vegetable or corn oil, for deep frying
  • 2 tablespoons granulated sugar


    1. In the bowl of an electric mixer, bring together 3½ ounces/ 100 grams of flour, yeast, half the sugar, and water. Stir the ingredients and mix until smooth. Cover with a plastic wrap and leave to rest in a warm place until the mixture is foamy (about an hour).
    2. Add the milk, egg yolks, vanilla paste and salt to the mixture and use a dough hook on low speed to incorporate the ingredients.
    3. Slowly add the rest of the flour a few tablespoons at a time. Add the melted butter and mix for another 4-5 minutes until the dough is smooth. Cover with plastic wrap and refrigerate overnight.
    4. When ready to cook, transfer the dough to a lightly floured surface, and let it warm up a little before rolling it out, about 15 minutes.
    5. Roll out the dough to half-inch thickness and cut out rounds with a 1.5-inch diameter cutter, discarding the scraps.
    6. Heat the oil in a deep-fryer or heavy-bottomed saucepan to 350F/180C. Deep-fry, without crowding the pan, turning each disc once or twice for even browning, until puffed and golden.
    7. Drain on paper towels and roll in sugar before serving with meyer lemon curd on the side.


Bomboloni & Meyer Lemon Curd

Meyer Lemon Curd

Based off the recipe in Flour, my version omits vanilla and adds lemon zest to emphasize the heady citrus notes of meyer lemons. This makes 2 cups.

  • 1 cup meyer lemon juice (about 7-8 lemons)
  • 1/2 stick/ 57 grams unsalted butter, cubed
  • 2 tablespoons cream
  • 4 large eggs
  • 2 large egg yolks
  • 3/4 cup/ 150 grams sugar
  • A pinch of salt
  • 1 tablespoon lemon zest


    1. Combine lemon juice, butter and cream in a saucepan, place over medium-high heat and bring to just under a boil.
    2. In the meantime, whisk together the eggs and egg yolks in another heat-proof bowl until well blended. Whisk in the sugar to the eggs and egg yolks.
    3. Remove the lemon juice from heat and whisk it into the sugar-egg mixture, a few tablespoons at a time, until all of it has been incorporated.
    4. Transfer the contents of the bowl to the saucepan and return it to medium heat. Stir and scrape the bottom of the pot continuously to prevent the eggs from scrambling, for 5 to 8 minutes (I took 6 minutes), until the mixture thickens.
    5. Immediately remove from the heat and strain the curd into another bowl. Stir in the salt and lemon zest.
    6. Cover and refrigerate until ready to use.


Bomboloni & Meyer Lemon Curd

Don’t forget to check out other spring bites from fellow lunchers:

Related Posts Plugin for WordPress, Blogger...
  • Sweet. Honest. Real. I really enjoyed this post, and can completely relate. We have all been there before. Have yet to try Chez Panisse; besides the company, what was your favorite dish?

    This recipe reminds of the Portuguese fried dough we were telling you about. Sweet nuggets of love. It also reminds me that I need to make that batch of curd I have been thinking about.ReplyCancel

  • Beautiful photos. I recently found your blog and love it. I have lived in San Jose for a year and still haven’t made it to Chez Panisse yet. The Art of Simple Food is my #1 fav cookbook and I would love to have the real thing from the source.
    I was gifted a bag of meyer lemons last week and made curd. I am posting about it on my blog tomorrow. The recipe I used doesn’t include cream though. I noticed that yours does. Do you have any idea how the cream affects the curd?ReplyCancel

    • Danielle

      @Melissa: Thanks 🙂 Thursday was my first time at Chez after living here for three years so you’ve got time…. For the curd, I believe the cream helps thicken it just a tad. I haven’t tried making it without the cream so I can’t really speak to the differences.ReplyCancel

  • Oh! gorgeousness!!! I love the lemon curd filling.. such a nice balance to the sweetness of the doughnuts..

    and one day, i hope to eat at Chez PanisseReplyCancel

  • […] Danielle‘s Bomboloni + Meyer Lemon Curd at Beyond the Plate […]ReplyCancel

  • I’m so jealz that you have Meyer Lemon Trees. That sunshine dripping out of that sweet dough ball had my temple pulsing wishing I had a tablespoon of it right now. Wonderful and inspiring post – I like that in seeking happiness you managed to spread it to us 😀ReplyCancel

  • Robin

    Hm, nowhere in the instructions you tell us how to fill the Bomboloni? Do you just cut out a disc of dough, put som lemoncurd on it, and then another piece of dough on top?ReplyCancel

    • Danielle

      @Robin: In the recipe I suggested serving the curd on the side – breaking each donut open and spreading curd as you would do for any jam on toast. You could also try piping the curd into each bomboloni with a pastry bag fitted with a very small tip.ReplyCancel

  • Danielle — I so love your pictures! They belong in a food magazine, truly. And thanks for a lovely post…I remain envious that Chez Panisse is an easy trek for you. And thanks for the sweet story, too. I’ve never made bomboloni before but this is inspiring me to try it. Cheers…xReplyCancel

  • GORGEOUS!!! I’m enjoying the new blog, hope all is well 🙂ReplyCancel

  • Danielle

    @Chez Us: I’ll have to say it was the handcut sheets of pasta verde with mushrooms and peas. So simple and bursting with flavor. Waiting patiently (still!) to try fried Portugese dough!

    @Cathy: Aww thanks! That’s so sweet of you to say 🙂

    @A Tiger In The Kitchen: We have to dine there the next time you’re in the area…ReplyCancel

  • Just the very word “bomboloni” makes me happy. I could repeat it like a mantra – hey there’s an idea!
    Thank you for the very beautiful post, inspiring words and hunger both.


  • I really needed this post today. The words are inspiring and you’re absolutely right- it’s very hard to break the chains and move forward. Beautifully written. And the little doughnuts are precious. Although I admittedly could eat the lemon curd straight out of the jar.ReplyCancel

  • Linda

    I love everything about your blog!
    So beautifully written and photographed . . . with such a serene, airy feel.
    If food magazines had more content like yours, I’d buy them more often! Thank you for letting my eyes enjoy the visual feast.ReplyCancel

  • I just discovered your blog: oh jolly day.
    And what a delightful post for me to stumble upon. The photos are so happy in the spring lemony yellow. Darn, I want a bite of one of these now…
    Your sentence “leapt for the sake of our own happiness” spoke to me, so did the whole writing. I am a new follower now!ReplyCancel

  • […] you feel as though you've been there, you are there. A few of my favorite recent posts from are the Bamboloni and Meyer Lemon Curd (spring encapsulated!) and Pasta Carbonara posts. If you're interested in a food blog that's moving […]ReplyCancel

  • i have a meyer lemon tree in my backyard so i am very excited to make this recipe! also i love the way you tie conversations, people and LIFE with food. because for me food is life and without those little stories in between bites, food becomes only a means to survive. it is when food becomes a path to relationships that we can start to appreciate all that encompasses a good meal,goood company.ReplyCancel

    • Danielle

      @Rafaela: The benefits of having a fruit tree in your backyard eh? It’s such a blessing. Let me know how you like the recipe and welcome to Beyond the Plate!ReplyCancel

  • […] one of Marge’s baking days, I turned up with a bag full of meyer lemons from our tree, destined to be transformed into Shaker Lemon Pies for sale at the Marin Country Mart two days […]ReplyCancel

  • I found your blog from the 2011 Saveur Best Blogs nominations and you have my vote. This is an inspiring post, beautiful photos and the bomboloni look incredibly delicious. I believe it was serendipity that brought me to your blog-I’m getting ready to make a major life change at 61 to that of pastry chef-something that has been my passion my entire life-I am leaping for my own happiness. Stunning blog -thank you for your inspiration .ReplyCancel

  • Just found your blog today. Your photos are beautiful, but it is the sentiment expressed in this post that really touches me. Thank you.ReplyCancel

  • orlando

    Great pic’, very beautiful!ReplyCancel

  • Barbara Stevelman

    Beautifully written, carefully composed, artfully photographed, luscious recipe. I have a Meyer lemon tree on Sanibel Island, Florida and make Meyer lemon curd every winter and use it in many forms,as well as eating it out of the jar and freezer.ReplyCancel

  • What a gorgeous blog you have, and what a wonderful post. I dream of walking away from my corporate job to do something more meaningful to me and I hope that moment of bravery will come one day (very soon). I adore Bomboloni and can only imagine that they would taste heavenly with lemon curd. I had only heard of Meyer lemons through food blogs but, earlier this year when I was working in the US, I finally came across these gorgeous-scented lemons at Whole Foods and can now understand why everyone raves about them!ReplyCancel

  • Your recipe looks divine and makes me homesick for the Meyer Lemon tree I had in my backyard when I lived in Saratoga. I miss the tree but not the relationship I left there so I really related to what you so eloquently shared in your post. There is nothing that compares to strong, loving, girlfriends who hold you up when you are down and are there to celebrate your life’s triumphs when you rise. Mine helped me create a business plan for Pity Party Planning! And yes, happiness is a choice and a good one. I am happy for you and your success with your new business. Cheers!ReplyCancel

  • Those look great! I’m definitely going to try making these.ReplyCancel

  • YUM! I will have to post a link to this on my blog! Only thing though, why in the world would you discard the sought scraps?? I would cut them up into small pieces, will them into balls and get them as well!! Waste not want not as my grandmother always said. I will be making these soon and piping the lemon curd into the doughnuts. 🙂ReplyCancel

  • These look so good and easy to make. I’m going to try them for sure. I love lemon curd! Such an original treat, thanks!ReplyCancel

  • I love bomboloni! beautiful pictures…ReplyCancel

  • […] that come with running a business. Book-keeping anyone? I’m happy to pay you in cookies, donuts, or if you prefer, some […]ReplyCancel

  • […] UPDATE: Tried this recipe with Meyer lemons and it was fantastic.   Next time will have to give it a try with bomboloni. […]ReplyCancel

  • Lovely recipe (which I cannot wait to try) and gorgeous divine photographyReplyCancel

  • […] Alternative zu Kuchen und Keksen sind sogenannte Bombolonie, kleine Berliner. Im Rezept auf “Beyond the Plate” werden sie mit englischer Lemoncurd gefüllt. Die Zitronencreme selbst ließe sich aber auch im […]ReplyCancel

  • Bring them to meeeeeeReplyCancel

  • […] Danielle‘s Bomboloni + Meyer Lemon Curd at Beyond the Plate […]ReplyCancel

  • […] this recipe with Meyer lemons and it was fantastic.   Next time will have to give it a try with bomboloni. Countdown to Season 3. And now there are cocktails! Tune in this […]ReplyCancel

  • Jennifer Byrne

    Wow! This looks amazing!ReplyCancel

  • […] milk. You can put this in/on everything: spread it onto a layer cake, bake it into a loaf, fry it into doughnuts, fold it into greek yogurt or just eat it on its own with some whipped cream (and berries) on […]ReplyCancel

Your email is never published or shared. Required fields are marked *



P r e s s
C a t e g o r i e s
L i n k s
A r c h i v e s