Smooth, rich, homemade lemon curd is nestled in the center of buttery crescent dough and then baked until golden brown. These Lemon Curd Crescent Danish are an easy pastry recipe you can make effortlessly at home.
If you love bakery-quality sweets that don’t require too much effort, these easy Lemon Danish are for you! This recipe features simple ingredients without a simple taste. You can even use store-bought lemon curd if you do not feel like making your own. If you want to use homemade lemon curd in these danish, be sure to grab our Easy Lemon Curd Recipe before starting.
Prior to starting this recipe, you’ll want to verify that you have the following ingredients:
- Crescent Roll Dough – You will need one standard-sized tube for smaller danish or use an XL Crescent dough tube for larger danish.
- Lemon curd – The rich, buttery lemon spread that fills these danish with a batch of sunshine.
- Powdered sugar – This ingredient is needed to make the icing.
- Whole Milk – Needed to make the icing.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- Parchment-lined, large baking sheet – These will expand slightly so space them two inches apart. Parchment paper makes clean up easier since some filling may spill over.
- Cutting board – This is used to slice the crescent dough discs.
- Chef’s knife – Needed to slice the crescent dough log.
- Spoon – To spoon the lemon curd over the crescent dough.
- Small bowl – For whisking the icing ingredients together.
- Whisk – Helps to ensure the icing is lump-free.
This recipe is easy to make if you know the right tips and tricks! Here are my tips for ensuring your Lemon Curd Danish come out perfectly.
This recipe features a standard 8-ounce roll of crescent dough. However, for larger Danish, you can use the XL Grands crescent rolls from Pillsbury.
When working with crescent dough, it is important to leave the dough in the fridge until you’re ready to use it. Once ready, open the dough and place the full log onto a cutting board.
Slice the dough into 8 even-sized discs before gently stretching each piece. You want to gently stretch the circle out and form a depression for the lemon curd to sit.
You can use fresh or jarred lemon curd for this recipe since either will work just fine. Of course, fresh always tastes better but that is up to you!
Other toppings like Blueberry Compote, Apple, Cream Cheese, or Pumpkin can also be used.
If you want to store your Lemon Danish, just follow these easy steps.
Crescent Dough Lemon Danish taste best when consumed within 6 hours of baking.
Store any leftovers in an airtight container at room temperature. Heat them in a microwave for 10 seconds before enjoying them. These sadly do not last longer than a day. I find the dough gets weird and hard.
Freezing Unbaked Danish
To freeze, assemble the dough discs with the curd in the center and freeze them on a baking sheet until solid. Once solid, add them to either an air-tight freezer bag or container.
To bake, add an additional 2 minutes to the baking time. Ice them after you bake them for best taste.
Freezing Baked Danish
To freeze, bake as noted in the recipe card, and then add cooled Danish to a baking sheet and freeze until solid.
Once solid, add them to either an air-tight freezer bag or container. Bring this to room temperature before adding icing, or enjoying.
Follow the recipe below to make Lemond Curd Danish! This recipe makes 8 danish, but you can adjust the recipe card for other serving sizes.
Lemon Curd Crescent Danish Recipe
- Large Baking Sheet
- parchment paper
- cutting board
- chef's knife
- small bowl
- 8 ounces Crescent Roll Dough (one tube). Use XL Crescent dough tube for large danish.
- 8 tablespoons lemon curd
- 1 cup powdered sugar
- 1½ tablespoons milk
- Preheat oven to 350°F. Line a large baking sheet with parchment paper.
- Unwrap the crescent dough log. Slice log into 8 separate discs.
- Gently stretch dough discs, and form a slight depression in the center for the lemon curd to sit. Fill each depression with 1 tablespoon of lemon curd.
- Bake for 11-13 minutes. Crescents will be golden brown, firm to the touch, and not doughy feeling.