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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

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 so easy to bake up and make for a bakery-quality dessert at home.
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
  • 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