How to Make a Quick & Easy Semi-Homemade Lemon Curd Danish

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Mix flour, sugar, and salt in a bowl.

Activate yeast in warm milk and let sit until foamy, about 5 minutes.

Combine yeast mixture with flour mixture, add melted butter and eggs, and mix until a dough forms.

Knead dough on a floured surface until smooth, about 5-7 minutes.

Place dough in a greased bowl, cover, and let rise until doubled, about 1 hour.

Roll out risen dough into a rectangle and fold into thirds like a letter.

Chill folded dough in the refrigerator for 30 minutes.

Prepare lemon curd by whisking lemon juice, zest, sugar, and eggs in a saucepan over medium heat.

Cook lemon mixture until thickened, about 10 minutes, stirring constantly.

Remove from heat and whisk in butter until smooth; cool to room temperature.

Roll out chilled dough again and cut into squares.

Place a spoonful of lemon curd in the center of each square and fold corners over to form a pocket.

Let filled pastries rise for 30 minutes on a baking sheet lined with parchment paper.

Preheat oven to 375°F (190°C).

Bake pastries until golden brown, about 15-20 minutes.

Cool slightly, then drizzle with powdered sugar glaze made from powdered sugar and lemon juice.

Cooking Techniques

Equipment Needed

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Dietary

Allergens