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Lemon Curd and Blueberry Filled Donuts

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  • Prep 3 hr 0 min
  • Total 4 hr 0 min
  • Servings 12
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These donuts take some time but are worth the wait!
by: Coconut and Lime
Updated Jun 11, 2015
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  • 1/2 cup fresh lemon juice
  • 2 tablespoon lemon zest
  • 1/2 cup sugar
  • 2 eggs
  • 1 stick butter cut into pieces
  • Salt pinch
  • 1 package active dry yeast
  • 2 tablespoon warm water
  • 3 1/4 cup flour
  • 1 cup whole milk
  • 1/2 stick butter (softened)
  • 3 egg yolks
  • 2 tablespoon sugar
  • 1 1/2 teaspoon salt
  • 1/2 cinnamon
  • Bottle of vegetable oil
  • 1 pint blueberries*
  • 1 cup powdered sugar*


  • 1
    For the curd (use ingredients listed from the top down to the pinch of salt): Combine the zest, juice, sugar, salt, and eggs in a metal bowl and whisk. Add in the butter, use an instant-read thermometer to get the temperature to 160°, and set the bowl over a tiny pot of simmering water. Keep whisking for about 8 minutes until the mixture is thick - don't stop whisking! Cover with plastic wrap and put mixture in refrigerator until ready to use.
  • 2
    For the dough: Stir together yeast and warm water in a small bowl until yeast is dissolved. Let stand until foamy, about 5 minutes. Mix together flour, milk, butter, yolks, sugar, salt, cinnamon, and yeast mixture in mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes. Roll dough into a ball in the center of the bowl, then sprinkle lightly with flour. Cover bowl with a clean kitchen towel (not terry cloth) and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. (Alternatively, let dough rise in bowl in refrigerator 8 to 12 hours.)
  • 3
    Turn dough out onto a lightly floured surface and roll out with a lightly floured rolling pin to 1/2 inch thick. Cut out as many rounds as possible with a 2-inch round cookie cutter. Transfer doughnuts to a lightly floured large baking sheet. Cover doughnuts with a clean kitchen towel and let rise in a draft-free place at warm room temperature until slightly puffed, about 30 minutes (45 minutes if dough was cold when cutting out doughnuts).
  • 4
    With 2 1/2 inches of oil in a deep 4-quart heavy pot until it registers 350°F on thermometer: fry doughnuts, 3-4 at a time, turning occasionally with a wire or mesh skimmer or a slotted spoon, until puffed and golden brown, about 1-2 minutes per batch. Transfer to paper towels to drain. (Return oil to 350°F between batches.) Let cool.
  • 5
    Once they've cooled completely, fill a piping bag with the lemon curd and use a long-ish piping tip. Poke a hole in the doughnut and fill with the curd!

Expert Tips

  • tip 1
    *OPTIONAL: Add in some blueberries and top with powdered sugar. But don't stop with that – you know you need some drizzled chocolate to really complete it!

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • And adding blueberries…drizzled chocolate AND powdered sugar? Is your mind blown yet? I thought so. I so want to take full credit for dreaming up these amazing concoctions, I must give credit where credit is so aptly due! The blog Flour Child originated these lemon filled doughnuts. I made some adjustments by adding blueberries and, of course, the drizzled chocolate. Because chocolate undoubtedly makes everything better.

    Now, I want to be straight with you, because that’s just how I roll. These doughnuts are no walk in the park. You can’t just whip them up in an hour when your scrambling for dessert to prepare for an unexpected guest. They’re not the hardest things in the world, and they are certainly worth the effort, but I just want you to know you and your kitchen will be tight for the next few hours. Okay? Okay. Let’s get this doughnut making awesomeness STARTED …the  sooner you start, the sooner you’ll be enjoying these a-mah-zing treats.

    First step…the dough. This dough is pretty easy to make, and you can use your mixer which does the kneading for you. With the technology these days, kneading by hand is about to become obsolete. First things first, combine your warm water and dry yeast – you want the yeast to completely dissolve then you’ll let the concoction foam up. It took me about 7 minutes.

    Then throw all your other ingredients together and let your mixer do the work for about 3 minutes and you’ll have a sticky ball of dough! Sprinkle with flour and let sit in bowl covered with a kitchen towel for 2 hours. Once it’s essentially doubled in size (so cool, btw!) you’re ready!

    In the meantime, make your lemon curd. You’ll be tempted to buy the lemon curd (I was), but it’s SOOOO good if you make it yourself. Plus you’ll need something to do while your dough rises! Combine all ingredients in a metal bowl over a pot of simmering water. Stir – your arms will get tired, but don’t stop stirring!

    Be sure to use an instant read thermometer too and make sure your curd gets to 160 degrees. Once it’s thickened (about 8 minutes for me) you’re done! Cover with plastic wrap and refrigerate for later. Definitely taste it before you put it away. The lemon zestiness will definitely clear your sinuses and wake you up.

    Hopefully by now your dough is done and you can get to rolling it out on a floured surface! Roll it to ½ inch thick and use a 2 inch circle cutter to cut out the doughnuts. Next up – more waiting, but just 30 minutes this time! You just want your little doughnut circles to puff up a bit and then they’re ready for the fryer! Using basically an entire bottle of vegetable oil, heat the oil until it’s 350 degrees.

    Then it’s ready to throw your doughnut circles right in! (Safety note – don’t really throw them. It will splash and then burn you – I speak from experience.) These guys take about 2 minutes to puff up and get golden brown, so make sure you’re there with your slotted spoon or mesh strainer. Take ‘em out of the heat and put them on a paper towel covered surface to drain.

    Once they’ve cooled completely, fill a piping bag with the lemon curd and use a long-ish piping tip. Poke a hole in the doughnut and fill with the curd!

    Then add in some blueberries, if you like, and add the powdered sugar.  But don’t stop with that – you know you need some drizzled chocolate to really complete it! Get a little fancy too and drizzle some chocolate on the plate!

    Whatever you do, carve out some time to make these doughnuts … you will thank me later!

    Find other fun doughnut recipes on Tablespoon!

    Doughnut Holes: Tasty little balls of deep-fried dough covered in sugary toppings.
    Orange Buttermilk Cake Doughnuts with Chocolate-Orange Glaze: Fluffy, citrus-kissed cake doughnuts doused in a dark chocolate glaze.
    Applesauce Doughnuts: What could be tastier than fresh doughnuts? Your family will love these cinnamon-applesauce wonders!
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