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Baked donuts filled with a lemon curd and rolled in a lemon sugar.

Lemon filled donuts

A soft, pillowy, baked donut with a fresh lemon curd filling and then rolled in a lemon sugar. Perfect for Easter!
Prep Time 30 mins
Cook Time 20 mins
45 mins
Total Time 1 hr 35 mins
Course Breakfast, Dessert
Cuisine American
Servings 12 donuts
Calories 582 kcal


  • 1 Stand mixer fitted with dough hook
  • Mixing bowls
  • Measuring cups and spoons
  • Silicon Spatula
  • Whisk
  • 2 Baking sheets


For the dough

  • 5 cups all-purpose flour sifted
  • 1⅓ cup 2% milk divided2
  • 1 tablespoon white vinegar
  • ½ cup granulated sugar
  • teaspoon active dry yeast
  • 2 tablespoon lemon zest
  • 2 large eggs
  • 2 tablespoon unsalted butter
  • pinch of salt

Lemon curd

  • 1 tablespoon lemon zest
  • ¾ cup granulated sugar
  • 5 tablespoon unsalted butter
  • 3 large eggs
  • ½ cup lemon juice fresh
  • pinch of salt

Lemon sugar

  • 1 cup unsalted butter melted
  • 1 tablespoon lemon zest
  • 1 cup granulated sugar


For the dough

  • In a bowl of a stand mixer, add ⅓ cup of milk and white vinegar. Let it stand for 5 minutes to "sour". Zest two lemons. Set aside.
  • In a medium sized mixing bowl, add the flour, sugar, yeast, and lemon zest. Set aside.
  • In another medium sized mixing bowl, whisk the eggs, 1 cup of milk, and melted butter. Add this to the bowl of the "soured" milk and whisk.
  • Pour the dry ingredients over the wet ingredients. With the stand mixer fitted with a dough hook attachment, knead until the dough becomes smooth and elastic. About 7-10 minutes.
  • Cover bowl and set in a warm place to double in size.

Lemon curd

  • In a medium saucepan, whisk together the egg yolks and sugar. Stir in the lemon zest and gradually stir in the lemon juice and salt.
  • Put mixture over low heat and stir constantly until mixture thickens or reaches internal temperature of 170 degrees. Remove from heat and add cold butter cubes. Mix until completely melted.
  • Cover curd with plastic wrap so it doesn't form a skin on top. Cool to room temperature.

Assembly of donut and bake

  • On a lightly floured surface, roll out the dough until about ¼ inch thick. Cut with a 3 in round cutter into 48 rounds. Preheat oven to 375°. Spray two baking sheets with non stick spray.
  • On 24 of them, place a 1 tablespoon of lemon curd in center or rounds, brush milk around edges, and place another round on top. Heat butter in microwavable bowl until melted. Mix sugar and lemon zest. Set aside.
  • Bake for 12-14 minutes or until the tops are a light golden brown in color. Cool slightly.
  • Dip in melted butter and then roll in sugar. Serve and enjoy!


  • Best if eaten right away. Store in an airtight container for only 2 days in the fridge. 


Serving: 12donutsCalories: 582kcalCarbohydrates: 80gProtein: 10gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 138mgSodium: 48mgPotassium: 164mgFiber: 2gSugar: 39gVitamin A: 818IUVitamin C: 7mgCalcium: 62mgIron: 3mg
Keyword Lemon curd, baked donuts
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