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Lemon Curd Beignets

Lemon Curd Beignets

5 reviews


1 Tbsp. active dry yeast

½ cup warm water

5 eggs

¼ cup sugar

3 ½ cups flour

¼ tsp cinnamon

1 ½ Tbsp. salt

10 Tbsp. soft butter

4 cups vegetable oil, for frying

powdered sugar, for dusting

1 jar Bonne Maman Lemon Curd


Combine yeast, water, and eggs in bowl of stand mixer. Add sugar, flour, cinnamon, and salt. Mix with the paddle attachment for 2 minutes, to form a sticky batter. Scrape down, add butter, and mix on medium speed for 5 minutes. Scrape the very soft dough into a greased bowl, cover with plastic wrap, and chill in refrigerator for 12 hours, or overnight. Turn dough onto floured surface, roll out to ¼” and cut 1x1” squares. Arrange on floured parchment paper lined baking sheet and cover loosely with a clean, dry towel or plastic wrap. Let rest at room temperature while the oil heats up.

In an electric deep fryer or a medium sized pot heat oil to 350°F. Fry beignets, flipping once, until puffed and golden brown. Drain on paper towels. When cooled slightly, fit a small piping bag with an 1/8” diameter plain piping tip and fill with Lemon Curd. Fill each beignet with Lemon Curd, dust with powdered sugar and serve.

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