I love the idea of using everything and combining it together in a finished application. Unfortunately the idea is an obstacle. When I saw the obstacle I was able to change my angle and see a fresh starting point. We started with 7 eggs. We adapted our mason jar meringue and our sous vide lemon curd from Ideas in Food: Great Recipes and Why They Work. We cooked the meringue base and the curd base in bowls covered in plastic wrap in the CVap at 66°C for 2 hours. After cooking the bases we made sure to stir the bases to dissolve any residual sugar. We whipped the meringue and pureed and strained the curd. When they were both finished and chilled we used them together to create a lemon meringue pie doughnut. We stuffed the doughnut with the curd and topped it with the meringue. We lightly torched the meringue to complete the doughnut into pie transformation.
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