Filling:
16 oz. liquid whip topping
1 (12-oz.) package Bakers Choice lemon creme
¼ cup sugar
Topping:
4 egg whites
1 cup sugar
¼ teaspoon cream of tartar
Prepare the doughnuts: Follow the directions on the previous page.
Prepare the filling: In a bowl, beat whip topping until stiff peaks form. Add lemon creme and sugar and beat to combine.
Transfer filling to a piping bag fitted with a large round tip or a zip-top bag with a corner snipped off.
Assemble: Working with one doughnut at a time, slice in half horizontally. Pipe large dots of filling onto the bottom half and cover with the top half.
Prepare the topping: Rest a heatproof bowl on a pot of simmering water, making sure the water does not touch the bottom of the bowl. Add egg whites and sugar to the bowl, mixing to combine.
Raise heat to high and bring water to a boil. Whisk the egg whites 10–15 minutes. Remove from the heat.
Transfer egg whites to the bowl of an electric mixer. Add cream of tartar and beat until a thick meringue forms, about 5–7 minutes. Transfer meringue to a piping bag fitted with a star tip or a large round tip, or to a zip-top bag with a corner snipped off. Pipe meringue onto the top of the doughnut and brown it with a kitchen torch (or candle).
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