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Iced Lemon Curd Danish is stacked on a white platter.
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4.67 from 3 votes

Lemon Curd Crescent Danish Recipe

Brighten your morning with these Easy Lemon Crescent Danishes! Flaky crescent roll dough filled with a tangy lemon cream cheese and baked until golden. Simple, delicious, and perfect for breakfast or brunch.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
Keyword: lemon, lemon curd danish, lemon danish, lemon pastry
Servings: 8 danish
Calories: 223cal
Author: Amy Desrosiers
Cost: $3

Equipment

  • Large Baking Sheet
  • parchment paper
  • cutting board
  • chef's knife
  • spoon
  • small bowl
  • Whisk

Ingredients

  • 8 ounces Crescent Roll Dough (one tube). Use XL Crescent dough tube for large danish.
  • 8 tablespoons lemon curd

Icing

  • 1 cup powdered sugar
  • 1½ tablespoons milk

Instructions

  • 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.

Notes

Nutritional values may vary and are meant to be a guide. 

Nutrition

Serving: 1danish | Calories: 223cal | Carbohydrates: 38g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 281mg | Potassium: 4mg | Fiber: 1g | Sugar: 29g | Vitamin A: 5IU | Calcium: 3mg | Iron: 1mg