Lemon Meringue Babka

Bright lemon curd, fluffy meringue-style filling, and buttery challah dough—braided together for the dreamiest twist on a classic pie.

If you’ve ever wanted to take the sunny brightness of a lemon meringue pie and wrap it in soft, pillowy bread, this is your moment. This Lemon Meringue Babka is tart, sweet, and a little bit nostalgic! Between the golden braid hiding ribbons of lemon curd, marshmallow fluff, and graham cracker crumbs… it’s basically everything GOOD about summer wrapped into one.

Instructions

1. Prepare the Dough

Make your challah dough as usual.

2. Roll & Fill

• Divide the risen dough into two equal portions.
• Working with one portion at a time, roll out into a rectangle (about 10x14 inches).
• Spread half the marshmallow fluff evenly over the dough, leaving a ½-inch border.
• Repeat with 1/2 the lemon curd, over the marshmallow fluff.
• Sprinkle evenly with graham cracker crumbs

3. Shape the Babka

• Roll up the dough tightly from the long side, just like cinnamon rolls.
• Use a sharp knife to slice the roll in half lengthwise, exposing the filling.
• Twist the two halves together, keeping the cut sides up so the filling shows.
• Transfer to a greased loaf pan lined with parchment paper.

4. Rise Again

Cover loosely and let the shaped loaves rise until puffy (about 45–60 minutes).

5. Bake

Preheat oven to 350°F (175°C). Bake babkas for 30–35 minutes, or until golden and cooked through. If the tops are browning too quickly, tent with foil for the last 10 minutes. (If a thermometer reads an internal temp of 190f they’re done).

6. Finish & Serve

Once baked, you can brush with a little warmed lemon curd for shine or dust with powdered sugar. Slice thick and enjoy while still slightly warm so the filling is soft and gooey.

Storage

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Store covered or in an airtight container for up to 5 days. Let come to room temperature or warm gently before serving so the filling softens.
• Freezer: Wrap slices individually in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge, then warm before serving.

Pro Tips

• If you want extra zing, add fresh lemon zest or lemon extract to the filling along with the curd.
• Marshmallow fluff spreads easier if you slightly warm it or spray your spoon with nonstick spray first.