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Lemon Filled Doughnuts

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 16
Author Marye Audet


For the Donuts

  • 2 eggs
  • 1 cup sugar
  • 1 cup half and half (light cream)
  • 4 cups flour
  • 1/2 teaspoon baking soda
  • 4 teaspoons baking powder
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 4 tablespoons melted unsalted butter

Lemon Curd

  • 1 1/2 cups sugar
  • 4 egg yolks
  • 1 cup lemon juice
  • 2 tablespoons lemon zest
  • 3/4 cup unsalted butter



  • Heat oil in deep fryer to 370.
  • Blend dry ingredients, except sugar, in a bowl.
  • Mix eggs, half and half, extracts, butter and sugar until it forms a soft dough.
  • Turn out onto a floured counter.
  • Roll out about 1/4 inch thick and cut into rounds.
  • Make a depression in the rounds with your thumb and put a teaspoon of lemon curd in the depressions of half the rounds.
  • Wet edges with a little egg and press one unfilled round on the top of each filled round, pinching the edges securely closed, or crimping with a fork.
  • Fry at 370 until golden turning once. Drain and roll in sugar while still hot.

Lemon Curd

  • In a microwave safe bowl whisk egg yolks, sugar, juice, and zest if using it, until smooth.
  • Microwave in one minute intervals until mixture is thick and coats back of metal spoon.
  • Remove from microwave and add butter, a little at a time, whisking smooth after each addition.
  • Store for up to 3 weeks