homemade lemon curd bun

Prep Time: 30 minutes (plus 1½–2 hours rise time)
Cook Time: 20–25 minutes
Total Time: About 3 hours
Servings: 12 buns
Difficulty: Moderate
Intensity Level: Medium (involves yeast dough and curd preparation)

Introduction

If sunshine had a flavor, it would be lemon curd. These Homemade Lemon Curd Buns combine the pillowy softness of enriched yeast dough with the citrusy zing of fresh, silky lemon curd. Each bun is a perfect balance of rich and tart — a pastry shop-worthy treat made entirely in your own kitchen.

These are perfect for spring and summer, but equally comforting in colder months when you need a burst of brightness. They make a beautiful brunch centerpiece, but they’re also easy to pack for picnics, morning coffee, or tea parties.

Let’s break it down into simple steps.

What Are Lemon Curd Buns?

Lemon curd buns are yeast-raised pastries filled (or topped) with homemade lemon curd, then baked until golden. Some versions are twisted like a Danish, others are shaped with a well in the center — this recipe keeps it approachable by forming simple round buns with a generous spoonful of curd nestled in the middle.

Ingredients

 For the Enriched Dough:

• 3½ cups (440g) all-purpose flour

• ¼ cup (50g) granulated sugar

• 2¼ tsp (1 packet) active dry yeast

• ¾ tsp salt

• ¾ cup (180ml) warm milk (110°F/43°C)

• 1 large egg

• 1 tsp vanilla extract

• ¼ cup (60g) unsalted butter, softened and cubed

 For the Homemade Lemon Curd:

• ½ cup (120ml) fresh lemon juice (about 3–4 lemons)

• 1 tbsp lemon zest

• ¾ cup (150g) sugar

• 3 large egg yolks

• 1 whole egg

• ¼ cup (60g) unsalted butter, cut into pieces

• Pinch of salt

 Optional Toppings:

• Powdered sugar (for dusting)

• Glaze (see variations below)

• Toasted sliced almonds

• Extra lemon zest

Equipment Needed

• Mixing bowls

• Saucepan

• Whisk

• Stand mixer (optional, but helpful for dough)

• Baking sheet

• Parchment paper

• Pastry brush

• Cooling rack

Instructions

 Step 1: Make the Lemon Curd

1. In a medium saucepan, whisk together the sugar, lemon zest, lemon juice, eggs, and yolks over medium-low heat.

2. Stir continuously with a whisk or silicone spatula until the mixture thickens — about 8–10 minutes. Do not let it boil.

3. Remove from heat and whisk in the butter and pinch of salt until smooth and glossy.

4. Strain through a fine sieve into a bowl to remove zest and any cooked egg bits. Cover with plastic wrap (touching the surface) and chill for at least 1 hour.

Make Ahead Tip: Lemon curd can be made up to 5 days in advance and kept in the fridge.

 Step 2: Prepare the Dough

1. In a small bowl, combine warm milk and yeast. Let sit for 5–10 minutes until foamy.

2. In a large mixing bowl (or the bowl of a stand mixer), mix flour, sugar, and salt. Add the yeast mixture, egg, and vanilla. Mix until a shaggy dough forms.

3. Gradually knead in the butter — a few cubes at a time — until fully incorporated.

4. Knead the dough (by hand or with a dough hook) for 8–10 minutes, until smooth and elastic.

5. Place the dough in a lightly greased bowl, cover, and let it rise for 1 to 1½ hours, or until doubled in size.

 Step 3: Shape the Buns

1. Line a baking sheet with parchment paper.

2. Turn out the risen dough onto a lightly floured surface and divide into 12 equal pieces.

3. Roll each piece into a smooth ball and place on the baking sheet, spaced at least 2 inches apart.

4. Gently press down in the center of each ball to create a shallow well (like a thumbprint cookie) using your fingers or the bottom of a small glass.

5. Cover loosely with a clean towel and let rise again for 30–45 minutes, until puffy.

 Step 4: Fill and Bake

1. Preheat oven to 350°F (175°C).

2. Spoon 1 to 1½ teaspoons of chilled lemon curd into each bun’s center. Don’t overfill — you can add more after baking if desired.

3. Brush the edges of the buns with a little milk or egg wash (1 egg mixed with 1 tbsp water) for a golden crust.

4. Bake for 20–25 minutes, or until the buns are lightly golden and sound hollow when tapped.

5. Cool on a wire rack for 10 minutes before serving.

Serving Suggestions

• Dust with powdered sugar for a simple finish.

• Drizzle with vanilla glaze or lemon icing.

• Serve warm or at room temperature.

• Pair with hot tea, coffee, or a cold glass of milk.

Storage & Make-Ahead Tips

• Room Temp: Best eaten the day they’re baked, but will keep for 1–2 days in an airtight container.

• Fridge: Store for up to 4 days; reheat gently in the microwave.

• Freezer: Freeze unfilled buns after baking. Thaw, warm, and add lemon curd before serving.

Nutrition Information (Per Bun, Approximate)

• Calories: 280

• Fat: 11g

• Carbohydrates: 39g

• Sugar: 16g

• Protein: 5g

• Cholesterol: 70mg

• Sodium: 180mg

Nutrition may vary based on ingredients and topping choices.