This super easy Lemon Danish recipe features a zesty lemon curd surrounded by flaky puff pastry dough. Made with just 6 ingredients, these danishes will become your go-to lemon treats!
Easy Lemon Curd Danish Recipe
I have been thinking about it and I think Lemons are my official favorite fruit.
Which is so weird right? You don’t really eat lemons by themselves like strawberries or apples. It’s not like I just bite into a lemon!
However, I use them in everything: sweets, savory dishes and even beverages (both regular and cocktails). They are a constant on my grocery produce list and never go to waste.
I like to make lemonade when I can get them in season and on sale (like every good southern girl). Also, I like to squeeze just a little in my water to change it up sometimes.
If I don’t end up using my lemons in a recipe, I like to use them in flower arrangements for a fun pop of color.
And after I squeeze out all of the juice, I always toss them down the garbage disposal to make it smell fresh and clean.
So it should come as no surprise that my favorite breakfast danish is lemon flavored.
Sure, I like the classic cheese danishes too, but I would much rather have the zing from the lemon curd with the sweet pastry.
I just love the combination of sweet and tart from citrus desserts!
This recipe couldn’t be any simpler since you use store bought puff pastry and lemon curd.
Sure you can make your own lemon curd (and if you’re crazy – your own puff pastry), but it’s just so much quicker to do store bought.
And when I say quick — I mean you can make these from start to finish in 30 minutes or less!
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Unfold pastry sheet. Cut the pastry sheet lengthwise into 6 strips. Repeat with the remaining pastry sheet, making 12 strips in all.
- Twist each pastry strip then fold into a spiral. Place the pastry onto the baking sheet, leaving an inch between each for spreading. Brush the pastry sheet with melted butter.
- Place 1 heaping tablespoon lemon curd into the center of each pastry. Bake for 18 minutes or until the pastries are golden brown.
- Let cool on the baking sheet for 5 minutes.
- Place the confectioners' sugar into a small bowl. Whisk in the lemon juice and milk, until the mixture is desired consistency (may need to add a little more milk if icing is too thick). Drizzle over the edges of the danish. Serve immediately.
Recipe developed for Dixie Crystals
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