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Epicurious

Lemon Meringue Bread

5.0

(3)

Loaf of lemon meringue bread on parchment paper.
Photo by Sarah Kieffer

Back in the early days of the Blue Heron Coffeehouse, there was a brief window of time in which Larry made an incredible lemon bread: a moist loaf with a sweet-tart glaze that complemented my iced coffee perfectly. But in the hustle and bustle of running a small business, somehow the recipe was lost in the kitchen and the bread was phased out. Since I was still thinking about this bread twenty years later, I decided it was time to try and recreate it. However, I got sidetracked when I saw a photo for Sweet Potato Tea Cake With Meringue in Elisabeth Prueitt and Chad Robertson’s cookbook Tartine and immediately decided my bread also needed meringue. This bread gets better the longer it sits; on days two and three it really shines. The meringue is fun to make, but it can be omitted. 

This recipe was excerpted from '100 Morning Treats' by Sarah Kieffer. Buy the full book on Amazon. Bake more of our favorite Sarah Kieffer recipes →

What you’ll need

Cooks' Note

Not all store-bought lemon curd is created equal! Make sure you use a brand you love here if you’re not making it yourself.

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