Lemon Curd Croissants are something special I love making, especially when I want something a little fancy but still super easy to throw together.

They’re perfect for a brunch, a special breakfast, or even just a sweet treat with afternoon tea.

The tangy lemon curd with the flaky, buttery croissant is just… chef’s kiss! It’s a flavor and texture combination that’s hard to beat.

Recipe Overview: Lemon Curd Croissants

These little delights are basically croissants filled with a luscious, homemade lemon curd. Think of it as a simplified version of a fancy pastry, but without all the fuss.

The best part? You get that bakery-style experience right at home.

They are bright, zesty, and have just the right amount of sweetness.

These are fantastic served warm, but they’re also delicious at room temperature. I sometimes even enjoy them a little chilled!

You can serve them alongside fresh fruit, a dollop of whipped cream, or even a light dusting of powdered sugar.

Detailed Ingredients for Lemon Curd Croissants

Here’s what you’ll need to gather:

Large Eggs: 4 large. We’ll use the whole egg for the perfect curd consistency.
Granulated Sugar: 1 cup. This provides the sweetness to balance the lemon’s tartness. You could try reducing it slightly, but I find this amount gives the best flavor.
Fresh Lemon Juice: ½ cup. Freshly squeezed is key! Please, please don’t use the bottled stuff – the flavor just isn’t the same. You’ll need about 3-4 medium lemons, depending on how juicy they are.
Lemon Zest: 1 tablespoon. This adds an extra burst of lemon flavor. Make sure to only zest the yellow part, not the white pith, which can be bitter.
Unsalted Butter: ½ cup (1 stick), cut into cubes. I prefer unsalted butter so I can control the saltiness. Make sure it’s cold!
Pinch of Salt: Just a pinch to enhance all the flavors.
Croissants: 6, store-bought or homemade. Choose your favorite. Use large size of croissant.

Step-by-Step Instructions: How to make Lemon Curd Croissants

Let’s get started! This is actually easier than you might think.

Make the Lemon Curd: First, in a heatproof bowl (I usually use a metal one) that fits snugly over a saucepan of simmering water (don’t let the bowl touch the water!), whisk together the eggs and sugar until well combined.
Add Lemon Goodness: Whisk in the fresh lemon juice and lemon zest until everything is smooth.
Cook the Curd: Place the bowl over the simmering water. Cook, stirring constantly with a whisk or a heatproof spatula, until the curd thickens enough to coat the back of a spoon. This usually takes about 8-10 minutes. You’ll know it’s ready when it’s noticeably thicker and leaves a trail when you run your finger across the spoon.
Add Butter and Salt: Remove the bowl from the heat. Gradually whisk in the cold, cubed butter, one piece at a time, until it’s fully melted and incorporated. Stir in the pinch of salt.
Strain (Optional but Recommended): For an extra-smooth curd, pour it through a fine-mesh sieve into a clean bowl. This will remove any bits of cooked egg or zest, leaving you with a silky-smooth texture.
Cool and Thicken: Press a piece of plastic wrap directly onto the surface of the lemon curd (this prevents a skin from forming). Let it cool completely at room temperature, then refrigerate for at least 2 hours, or even better, overnight. It will thicken further as it chills.
Prepare the Croissants: Once the curd is chilled and you’re ready to assemble, preheat your oven to 350°F (175°C).
Fill the Croissants: Carefully slice each croissant horizontally, almost all the way through, but leaving a hinge on one side. Gently open them up.
Add the Curd: Spoon a generous amount of the chilled lemon curd into each croissant. Don’t overfill, or it might squish out when you eat it!
Bake (Optional): If you want to serve them warm, place the filled croissants on a baking sheet and bake for about 5-7 minutes, just until they’re heated through. This step is optional; they’re great at room temperature too!

Variations & Tips for the best Lemon Curd Croissant

Citrus Twist: Feel free to experiment with other citrus fruits! Try using a mix of lemon and lime, or even grapefruit or orange, for a unique flavor.
Make-Ahead: The lemon curd can be made up to 3 days in advance and stored in the refrigerator. Just make sure it’s in an airtight container.
Storage: Store any leftover filled croissants in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Reheating: If you want to warm them up after storing, a quick pop in a 300°F (150°C) oven for a few minutes will do the trick. Or, even a few seconds in the microwave.
Serving Suggestions: I love these with a cup of coffee or tea. They’re also amazing with fresh berries or a sprinkle of powdered sugar.

Key Details

Prep time: 20 minutes (plus chilling time for the curd)
Cook time: 10 minutes (for the curd) + 5-7 minutes (optional baking)
Total time: 35 minutes (plus chilling time)
Servings: 6
Equipment you’ll need: Heatproof bowl, saucepan, whisk, fine-mesh sieve (optional), baking sheet (optional).

Lemon Curd Croissants

Flaky croissants filled with a luscious, homemade lemon curd, perfect for brunch, breakfast, or a sweet treat. Tangy, zesty, and easy to make at home.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course Dessert

Servings 6 servings

Calories 350 kcal

Ingredients

4 large eggs
1 cup granulated sugar
½ cup fresh lemon juice
1 tablespoon lemon zest
½ cup 1 stick unsalted butter, cut into cubes
Pinch of salt
6 large croissants store-bought or homemade

Instructions

In a heatproof bowl set over a saucepan of simmering water, whisk together the eggs and sugar until well combined.
Whisk in the fresh lemon juice and lemon zest until smooth.
Cook over simmering water, stirring constantly, until the curd thickens enough to coat the back of a spoon, about 8-10 minutes.
Remove from heat and gradually whisk in the cold, cubed butter until fully melted and incorporated. Stir in the salt.
For a smoother curd, strain it through a fine-mesh sieve into a clean bowl (optional).
Press plastic wrap directly onto the surface of the curd and cool completely at room temperature, then refrigerate for at least 2 hours to thicken.
Preheat oven to 350°F (175°C).
Slice each croissant horizontally, leaving a hinge, and gently open them.
Spoon a generous amount of chilled lemon curd into each croissant.
Bake for 5-7 minutes until heated through (optional).