Lemon Curd Donuts Delight

If sunbeams could be stuffed into a donut, this would be it. Think: soft, puffy yeast donuts, dusted with sugar and bursting with bright, tart lemon curd that drips down your wrist in the best way. They’re bakery-pretty without bakery drama, and yes, you absolutely can use store-bought curd if you’re in a mood. These taste like sunshine, road trips to the coast, and dessert-for-breakfast—because I know you and I are the same like that.

My little crew loses their minds for these. The first time I made them, my husband stood by the cooling rack like a bouncer with powdered sugar on his shirt, “just making sure they’re safe.” Our kiddo calls them lemon pillows and always eats the sugariest one first, leaving a cartoon dust cloud on the table. It’s become a Saturday project: I make the dough, we watch a silly show while it rises, and then the whole house smells like a donut shop. Zero regrets.

Why You’ll Love This Lemon Curd Donuts Delight

– That bright, bold lemon curd snap against a soft, buttery donut? Dangerous. In a good way.
– You can totally cheat with store-bought lemon curd. I won’t tell. I’ve done it. It slaps.
– No fancy gear beyond a heavy pot, a thermometer (helpful, not mandatory), and something pokey to fill them.
– They freeze shockingly well. Pop one in the toaster oven and you’ve got instant joy.
– Not too sweet—more zingy, so you can eat two. Or three. I’m not counting.

How to Make It

Start with a pillowy yeast dough: warm milk, a little sugar, melted butter, eggs, all whisked together like a happy bath. Sprinkle in yeast—if it gets foamy, you’re golden. Stir in flour and salt until it’s shaggy, then knead until smooth and bouncy. Dough should be soft, not sticky-sticky. Oil a bowl, tuck it in, and let it nap until doubled, about an hour-ish depending on your kitchen’s mood.

While that rises, make lemon curd. It’s easier than it sounds. Whisk lemon juice, zest, sugar, eggs, and a spoon of cornstarch (for extra set) over low heat. Stir like you mean it until it thickens and a lazy ribbon falls off the spoon. Off the heat, whisk in butter. It’ll go glossy and you’ll feel like a magician. Chill it so it’s pipe-able. Or open the jar—no judgment.

Roll the dough to about 1/2 inch thick, cut rounds (2.5–3 inches), and set them on parchment to puff again. They should look like soft little marshmallows. Heat oil in a heavy pot to 350°F—hot enough that a scrap of dough sizzles, not so hot it panics. Fry a few at a time, flipping when they’re golden, about a minute per side. If they’re racing to brown, your oil’s too hot; turn it down and breathe.

Drain on a rack (not paper towels or they get soggy bottoms), then while they’re still warm, toss in superfine sugar or dust with powdered sugar. Poke a little hole in the side with a skewer, slide in a piping bag of curd, and fill until you see their bellies swell slightly. First bite? Tart, custardy, cozy. I swear the kitchen goes quiet for a solid 30 seconds.

Ingredient Notes

This module dynamically pulls in recipe-specific ingredients. Follow this exact bullet styling (HTML bold labels only).
– All-purpose flour: Go for the scoop-and-level method. Too much and your donuts will bench-press you back—keep it soft.
– Yeast (instant or active dry): Fresh yeast makes the dough lift like a champ. If it doesn’t foam in 5–10 minutes, it’s ghosted you—start over.
– Whole milk: Warm, not hot. If it’s too hot for your finger, it’s too hot for yeast.
– Eggs: Room temp mixes smoother. Cold eggs can slow the rise—ask me how I know.
– Unsalted butter: Melted and slightly cooled. Adds that tender, bakery vibe.
– Granulated sugar: In the dough and for tossing. Superfine sugar clings like a dream.
– Salt: Don’t skip it. Salt makes the lemon pop and keeps the dough from tasting flat.
– Lemon curd: Homemade is zingier; store-bought is fast. If too loose, chill it 20 minutes or whisk in a teaspoon of cornstarch while heating.
– Lemons (zest + juice): Fresh is everything here. Bottled juice tastes shy and a little sad.
– Neutral oil for frying: Canola, peanut, or veg oil. Save olive oil for salads.
– Powdered sugar: Snowy finish if you’re going for drama. Superfine sugar gives donut-shop crunch.
– Vanilla: A splash in the dough makes the whole thing cozy.

Recipe Steps

1. Warm milk with sugar, whisk in yeast, then add eggs, melted butter, and vanilla.
2. Mix in flour and salt, then knead until smooth and elastic, 6–8 minutes; let rise until doubled (about 60–90 minutes).
3. Cook lemon curd by whisking lemon juice, zest, sugar, eggs, and cornstarch over low heat until thick; whisk in butter and chill.
4. Roll risen dough to 1/2 inch, cut 2.5–3 inch rounds, place on parchment, and let puff 30–45 minutes.
5. Heat oil to 350°F and fry donuts in batches until golden on both sides, about 1 minute per side; drain on a rack and sugar while warm.
6. Poke a side hole, pipe in lemon curd until just filled, dust with more sugar, and serve warm.

What to Serve It With

– Hot coffee, iced coffee, or a milky tea (Earl Grey loves lemon).
– A bowl of berries or a tart fruit salad to double down on the freshness.
– Whipped cream clouds if you’re feeling extra.

Tips & Mistakes

– Don’t rush the rise. Under-proofed dough = heavy donuts.
– Oil too hot? They’ll brown fast and stay raw inside. Aim for 350°F and adjust your burner.
– Keep curd thick. If it runs like a sauce, chill it longer before piping.
– Sugar while warm so it sticks. If they cool, lightly mist with water and toss again.
– No piping bag? Use a zip-top bag with the corner snipped or split donuts like a sandwich and spoon it in.

Storage Tips

Leftovers keep in an airtight container at room temp for 1 day or in the fridge up to 3. They’re actually amazing cold—the curd sets up like lemon cheesecake and I’ve happily eaten one at 7 a.m. straight from the fridge. To refresh, 5–7 minutes in a 300°F oven perks them right back up. Freeze unfilled donuts up to 2 months; thaw, warm, then fill so they don’t get soggy.

Variations and Substitutions

– Lime or grapefruit curd: Same process, totally different vibe. Lime is extra zippy.
– Jam-filled: Skip the curd and pipe in raspberry jam. Still dreamy.
– Baked “donuts”: Use a muffin tin and bake as filled bomboloni imposters—different, but good.
– Air fryer: 350°F for 5–7 minutes until golden; brush with melted butter so sugar sticks.
– Dairy-free: Use plant butter and a rich oat milk; curd sets with cornstarch just fine.
– Gluten-free: A 1:1 GF flour blend can work—expect slightly denser results.
– Sweetness swaps: Honey or maple syrup in the dough works (reduce liquids a smidge); powdered sugar stays the best for finishing.

Frequently Asked Questions

Lemon Curd Donuts Delight

Fluffy yeast-raised donuts filled with bright, silky homemade lemon curd and finished with a zesty lemon glaze. A bakery-quality treat you can make at home.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 45 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 cup whole milk warm to 110 F for dough
• ▢ 0.25 cup granulated sugar for dough
• ▢ 2.25 tsp active dry yeast
• ▢ 0.25 cup unsalted butter melted and cooled, for dough
• ▢ 2 large eggs for dough
• ▢ 1 tsp vanilla extract for dough
• ▢ 0.5 tsp fine sea salt for dough
• ▢ 3.5 cup all-purpose flour plus extra for dusting
• ▢ 2 qt vegetable oil for frying
• ▢ 0.75 cup fresh lemon juice for lemon curd
• ▢ 2 tbsp lemon zest from 2 to 3 lemons, for lemon curd
• ▢ 0.75 cup granulated sugar for lemon curd
• ▢ 5 large egg yolks for lemon curd
• ▢ 0.5 cup unsalted butter cut into pieces, for lemon curd
• ▢ 0.13 tsp fine sea salt for lemon curd
• ▢ 1.5 cup powdered sugar for glaze
• ▢ 3 tbsp fresh lemon juice for glaze
• ▢ 1 tbsp milk as needed to thin glaze
• ▢ 0.25 cup powdered sugar for dusting, optional

Instructions

Preparation Steps

• Bloom yeast: In a large bowl, whisk warm milk with 0.25 cup sugar. Sprinkle yeast over the top, stir, and let stand until foamy, 5 to 10 minutes.
• Make the dough: Whisk in melted butter, eggs, vanilla, and salt. Add flour gradually, mixing until a soft dough forms. Knead on a lightly floured surface until smooth and elastic, about 5 to 7 minutes.
• First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 60 minutes.
• Cook lemon curd: In a saucepan, whisk yolks, 0.75 cup sugar, lemon juice, zest, and a pinch of salt. Cook over medium-low, stirring constantly, until thick and just bubbling, 8 to 10 minutes or 170 F. Off heat, whisk in butter until silky. Transfer to a bowl, press plastic wrap on the surface, and chill.
• Shape donuts: Roll risen dough to 0.5 inch thick. Cut 3 inch rounds, rerolling scraps as needed. Place on parchment-lined sheets.
• Second rise: Cover and let rounds puff until pillowy, 30 to 40 minutes.
• Heat oil: In a heavy pot, heat 2 qt vegetable oil to 350 F. Maintain 340 to 360 F during frying.
• Fry: Fry 3 to 4 donuts at a time until deep golden, about 1 to 2 minutes per side. Drain on a rack set over a sheet pan.
• Fill: Poke a small hole in the side of each donut. Spoon lemon curd into a piping bag with a round tip and pipe 2 to 3 tbsp curd into each donut until it feels filled but not bursting.
• Glaze or dust: Whisk powdered sugar with lemon juice, thinning with milk to a smooth glaze. Dip tops of warm donuts or dust with extra powdered sugar. Let set 10 minutes.
• Serve: Enjoy warm the day they’re made. Store leftovers covered at room temperature up to 1 day; re-crisp in a 300 F oven for a few minutes if desired.

Notes

Make the lemon curd up to 3 days ahead and keep refrigerated. Keep oil temperature steady for even browning and minimal grease absorption. For a brighter glaze, add an extra teaspoon of lemon zest.