If you love lemon filled donuts that balance a pillowy-soft yeast base with a bright, tangy center, then you're in the right place. These easy lemon curd donuts are filled with silky homemade lemon curd, dusted in powdered sugar, and taste like something straight from a bakery.
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The best part about these tasty lemon curd donuts is that you don't need fancy equipment to make them. Just a little patience, a few simple ingredients, and a love for zesty lemony sweetness. Once you take that first bite and the lemon curd filling bursts through, you'll want to make these again and again.
These donuts are one of our absolute favorites because they're rich without being too heavy. The lemon donut filling is fresh and bright, which pairs beautifully with the fluffy fried dough.
If you've ever tried my Air Fryer Biscuit Donuts or Dairy Free Donut Recipe, you'll know just how fun and versatile homemade donuts can be. This version takes things to a whole new level by adding a creamy citrus surprise inside.
There's also something nostalgic about a lemon filled powdered donut, it's a treat that feels both elegant and comforting. Whether you're making them for brunch, a special dessert, or just because you're craving something sweet, these donuts are worth every minute.
And if you're a sourdough fan, you might also love trying these Sourdough Donuts for another homemade spin. Looking for more fruit-forward recipes? My Applesauce Fritters are another cozy option (and one that's perfect for Fall weather).
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💛 Why You'll Love This Recipe
- Bright & tangy: The homemade lemon curd is smooth, vibrant, and not overly sweet. Not a fan of extra effort? You can use storebought curd for these lemon curd donuts!
- Bakery-worthy texture: Soft, fluffy yeast donuts that fry up golden brown every time.
- Customizable treat: Dust these lemon curd donuts with powdered sugar, top with glaze, or even roll them in extra sugar for variety.
🛒 Ingredients
- Lemon juice & zest - Brings that signature citrus tang to the curd.
- Eggs - Essential for thickening the lemon curd until it's silky smooth.
- Butter - Adds richness and a glossy finish to both curd and dough.
- Yeast - Gives the donuts their rise and airy texture.
- Milk - Keeps the dough tender and soft.
- Flour - Provides the structure needed for shaping and frying.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
- Flour: Use bread flour for donuts with a chewier bite and sturdier structure (especially good when filling heavily) or all-purpose flour for a softer, lighter texture.
- Milk: Whole milk gives the richest flavor, but you can substitute oat milk or almond milk for a dairy-free option. The dough may be slightly less tender, but it still works well.
- Butter: For dairy-free donuts, swap with margarine or coconut oil. Keep in mind, this changes the flavor slightly. Coconut oil adds a hint of coconut.
- Lemon Juice: Fresh lemon juice makes the curd vibrant and bright, but bottled juice works in a pinch. You may need a touch more zest to boost the flavor if using bottled.
- Citrus Swap: Try lime or orange juice for a fun citrus twist.
💰 Budget-Friendly Tips
- Use Bottled Lemon Juice: While fresh lemons are ideal, bottled juice can be more affordable and is shelf-stable, which cuts waste. Add zest from one fresh lemon if possible for balance.
- Make Donut Holes: Who said you had to make traditional lemon curd donuts? You could totally make mini ones instad! Fry small dough rounds instead of full donuts. They use less filling, stretch your batch further, and still taste amazing.
- Stretch the Filling: If lemons are pricey, mix your curd with a little pastry cream or vanilla pudding. It doubles your filling while keeping it tangy and creamy. Cook and serve pudding works great!
🥄 Instructions for Lemon Curd Donuts
Step 1: In a large mixing bowl, warm the milk until it's just lukewarm (about 105-110°F). (Image 1)
Step 2: Stir in 1 teaspoon of the sugar and sprinkle the yeast over the top. Let it sit 5-10 minutes until foamy. (Image 2).
Step 3: In a large mixing bowl, combine the beaten egg, melted butter (cooled slightly so it's warm, not hot), remaining sugar, and salt. Stir in the foamy yeast mixture. (Images 3 & 4).
Step 4: Gradually add the flour, 1 cup at a time, (Image 5) mixing with a wooden spoon until a shaggy dough forms. (Image 6).
Step 5: Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth, elastic, and slightly tacky (add small amounts of flour only if needed).
Step 6: Place the dough into a greased bowl, turning once to coat. Cover with a towel or plastic wrap. (Image 7).
Step 6: Let rise in a warm place for 1-1½ hours, or until doubled in size. (Image 8).
Step 9: Punch down the dough and roll it out to about ½ inch thick on a lightly floured surface.
Step 10: Cut with a 2½-inch donut cutter (or a round cutter + a small cutter for the center hole). (Image 9)
Step 11: Place cut donuts on a floured or parchment-lined baking sheet. (Image 10)
Step 12: Cover loosely with a towel. Let rise 30-45 minutes, or until puffy and nearly doubled.
Step 13: Prepare the lemon curd by whisking eggs, sugar, lemon juice, and zest in a heatproof bowl until smooth. (Image 11)
Step 14: Set the bowl over simmering water (double boiler). Cook, whisking constantly, until the curd thickens and coats the back of a spoon (about 8-10 minutes). (Image 12)
Step 15: Remove from heat and whisk in butter until silky.
Step 16: Press plastic wrap onto the surface, refrigerate 1-2 hours until thick.
Note: You will actually want to prepare the lemon curd before making the donuts so that there's plenty of time to cool, chill, and thicken before use. Prepping it at this point means waiting longer for donuts.
Step 17: Heat oil in a deep fryer or heavy pot to 375°F.
Step 18: Fry donuts a few at a time (Image 13), turning once as they rise to the surface. Cook until golden brown on both sides, 1-2 minutes per side. (Image 14).
Tip: You can use an instant-read thermometer to read the inside temperature of the donuts to make sure they aren't raw. Aim for 185°F-190°F. If the outside is cooking faster than the inside, turn the heat down to 350°F and continue to cook at a slightly slower pace so the outside doesn't brown too much.
Step 19: Remove with a slotted spoon and drain on paper towels. Let cool completely before filling.
Step 20: Place cool, thickened, and chilled lemon curd into a piping bag with a fitting tip and press it into the side of a donut. It helps to make the insertion hole with a sharp knife first. Then, squeeze lemon curd into donuts. Aim for about 2-3 tablespoon per donut.
Step 21: Roll in powdered sugar to coat. Note that you can coat the donut before filling, if you find that easier.
Continue for all lemon curd donuts. Serve and enjoy!
👩🏻🍳 Expert Tips
- Curd consistency. The lemon curd will thicken as it cools, so do not worry if it looks thin at first. If the eggs overcook or curdle, strain the curd through a fine mesh sieve to remove any lumps.
- Oil temperature. Oil that is too hot will brown the donuts before they cook through, while cooler oil causes them to absorb excess oil. Aim for a steady 375°F.
- Filling donuts. Use a piping bag with a round tip for the cleanest lemon curd filling. A zip top bag with the corner snipped works just as well if needed.
- Second rise. Do not skip the second rise, as it is key to achieving light, fluffy donuts instead of dense ones.
❄️ Storage, Reheating & Make Ahead
Storage. Store donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate, then let them return to room temperature before serving so the lemon curd softens.
Reheating. Microwave donuts for 10 to 12 seconds just to soften. Avoid overheating, as the curd can burst.
Make ahead. Lemon curd can be prepared up to 3 days in advance and kept chilled. The dough may also be made the night before and refrigerated for a slow rise. Bring to room temperature, roll, and fry the next day for fresh donuts with minimal day of prep.
🥗 Side Dishes or Pairing Ideas
Serve lemon curd donuts with hot coffee, iced tea, or fresh fruit to balance the richness. They also pair well with savory brunch dishes like quiche or breakfast casseroles.
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❓ Lemon Curd Donuts FAQs
It likely wasn't cooked long enough. Make sure it coats the back of a spoon before removing from heat, and remember it thickens more as it cools.
It's best to freeze the donuts before filling. Once thawed, pipe in the chilled curd for the freshest flavor and texture.
Lemon curd is bright, tangy, and buttery, cooked until silky and chilled. Lemon custard is creamier and milder, usually made with milk or cream, and has a softer, pudding-like texture.
Cooking it too hot (over 170°F) can scramble the eggs, making it lumpy and grainy instead of smooth and silky.
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🐝 If you tried these Lemon Curd Donuts, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Lemon Curd Donuts
Equipment
- Piping bag with fitted tip
- Donut cutter
Ingredients
Lemon Curd
- 3 large eggs - ($0.66)
- ¾ cup granulated sugar - ($0.27)
- ⅓ cup lemon juice - ($0.35)
- 1 teaspoon lemon zest, optional - ($0.10)
- ¼ cup unsalted butter, cut into cubes - ($0.47)
Yeast Donuts
- 1 ¼ cups milk, warmed to 105-110°F - ($0.20)
- 1½ teaspoons active dry yeast - ($0.29)
- ¼ cup granulated sugar, divided - ($0.09)
- 1 large egg, lightly beaten - ($0.22)
- ¼ cup unsalted butter, melted and cooled - ($0.47)
- 1 teaspoon salt - ($0.01)
- 3½ cups all-purpose flour - ($0.74)
Also Needed
- 1 cup powdered sugar, for rolling - ($0.21)
- 48 ounces vegetable oil, for frying - ($3.97)
Instructions
- Note. Prepare the lemon curd first so it has time to cool, chill, and thicken before filling the donuts.
Lemon Curd
- Whisk ingredients. In a heatproof bowl, whisk together the eggs, granulated sugar, lemon juice, and lemon zest, if using, until smooth.
- Cook. Set the bowl over a pot of gently simmering water to create a double boiler. Cook, whisking constantly, until the curd thickens and coats the back of a spoon, about 8 to 10 minutes.
- Finish. Remove from heat and whisk in the butter cubes until smooth and silky.
- Chill. Press plastic wrap directly onto the surface of the curd and refrigerate for 1 to 2 hours, until fully thickened.
Yeast Donuts
- Warm milk and activate yeast. Warm the milk until lukewarm, about 105-110°F. Stir in 1 teaspoon of the measured sugar, then sprinkle the yeast over the top. Let sit for 5 to 10 minutes, until foamy.
- Mix wet ingredients. In a large mixing bowl, combine the beaten egg, melted butter, remaining sugar, and salt.
- Combine. Stir in the foamy yeast mixture until blended.
- Add flour. Gradually add the flour, about 1 cup at a time, mixing until a shaggy dough forms.
- Knead. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth, elastic, and slightly tacky. Add small amounts of flour only if needed.
- First rise. Place the dough in a greased bowl, turning once to coat. Cover and let rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
- Shape donuts. Punch down the dough and roll it out on a lightly floured surface to about ½-inch thickness. Cut using a 2 ½-inch donut cutter or a round cutter with a smaller cutter for the center.
- Second rise. Transfer donuts to a floured or parchment-lined baking sheet. Cover loosely and let rise for 30 to 45 minutes, until puffy and nearly doubled.
- Heat oil. Heat vegetable oil in a deep fryer or heavy pot to 375°F, filling the pot only 2 to 3 inches deep.
- Fry. Fry donuts a few at a time, turning once as they rise to the surface, until golden brown, about 1 to 2 minutes per side. For doneness, the internal temperature should reach 185-190°F.
- Drain. Remove with a slotted spoon and drain on paper towels.
- Fill. Transfer the chilled lemon curd to a piping bag fitted with a round tip. Use a small knife to create a hole in the side of each donut, then pipe about 2 to 3 tablespoons of lemon curd into each.
- Coat and serve. Roll donuts in powdered sugar to coat. Serve and enjoy.
Notes
- Chilling the curd. Do not skip chilling the lemon curd. It thickens as it cools and makes filling the donuts much easier.
- Oil temperature matters. Keep oil around 375°F. If donuts brown too quickly, reduce heat to 350°F and fry slightly longer for even cooking.
- Second rise importance. Allowing donuts to rise after cutting ensures a soft, airy texture.
- Filling tips. A piping bag with a large round tip gives the cleanest fill. A zip-top bag with the corner snipped also works.
- Storage. Donuts are best eaten fresh. Unfilled donuts can be stored airtight at room temperature for up to 2 days. Fill just before serving for best texture.
- Make-ahead. Lemon curd can be made 2 to 3 days in advance and stored in the refrigerator. Donut dough can be prepared the night before and refrigerated for a slow rise.
Nutritional Information
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Nicole Durham says
We can't get enough of these tasty donuts.