Meyer Lemon Curd Doughnuts

It is pretty crazy that at this time 2 weeks ago we had never made anything with Meyer lemons before. And today we are posting our 4th Meyer lemon recipe in a row. We got some great ideas from the comments of our previous post, so you may be seeing more Meyer lemon recipes soon! When an ingredient is only available for a limited time you really need to take advantage. Not to mention, Meyer lemons are super tasty!!


We knew that we wanted to make doughnuts with our leftover Meyer lemon curd. It was a miracle that the Meyer lemon curd lasted as long as it did without me eating it all! We have only ever made baked doughnuts and they are very cake-y. So, we did not think that filled doughnuts would work out very well. At the last minute we decided to go with a glaze. They turned out terrific! Let’s be honest though, when do cake-y doughnuts + lemon curd ever = anything but terrific? If you STILL somehow have not tried lemon curd, you need to do it NOW!  You will not regret it!


Here is what you’ll need + the last minute additions of powdered sugar and 1/2 a lemon


Cream the butter and sugar until fluffy


Add the eggs one at a time


Add the vanilla


Combine the dry ingredients in a separate bowl


Add half of the dry ingredients to the mixer


Add the milk and then the rest of the dry ingredients


Fill the pans 2/3 full and bake


While the doughnuts are cooling combine the ingredients for the glaze


Dip the doughnuts in the glaze


Meyer lemon curd + doughnuts = Ah-mazing!



Meyer Lemon Curd Doughnuts

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert


  • 6 tbsp butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 2 1/4 cup cake flour
  • 1/2 tsp baking soda
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup buttermilk


  • 1/2 cup Meyer lemon curd
  • 1/2 lemon, juiced
  • 1/4 cup powdered sugar


  • Pre heat the oven to 350 degrees. Cream the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until fluffy. Add the eggs one at a time. Continue mixing. Add the vanilla. In a separate bowl combine the dry ingredients. Add half of the dry ingredients to the mixer. Mix until combined. Add the milk. Mix. Add the rest of the dry ingredients and mix. Fill your doughnut pan about 2/3 of the way with batter. Cook for 15-18 minutes. We used a large long john/cruller pan. Reduce the cook time if you use mini doughnut pans.
  • While the doughnuts are cooling, combine the ingredients for the glaze. Whisk until combined. Dip the tops of the doughnuts in the glaze.
Keyword Doughnut