This Lemon Cream Cheese Danish is exactly what you need right now. Made with puff pastry, a smooth cream cheese filling and bright homemade lemon curd, it’s finished with a sweet glaze for an irresistible treat.

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I know—another lemon recipe. My lemon tree has been incredibly productive this year, so I’ve been turning out lemon everything. This danish came together when I had puff pastry in the freezer and cream cheese in the fridge and decided I needed a pick-me-up after a long trip to the accountant. The result is flaky pastry, creamy filling and vibrant lemon curd—perfect for breakfast, brunch or a sweet snack.

I wasn’t planning to share this recipe so soon, but it was too good to wait. If you love lemon desserts, be sure to make this soon.

Here’s the ingredients you’ll need to make the Lemon Cream Cheese Danish

For the lemon curd

• 3 eggs
• 1/2 cup granulated sugar
• 1/2 cup lemon juice
• 2 tablespoons butter

For the cream cheese filling

• 1/2 cup cream cheese
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the glaze

• 2/3 cup powdered sugar
• 2 tablespoons milk (more if needed)
• 1/2 teaspoon vanilla extract

Other ingredients

• 1 sheet puff pastry
• 1 egg (for egg wash)
• 1 tablespoon milk
• 1 tablespoon granulated sugar

REMEMBER: The full recipe and instructions are found at the end of the post in the recipe card.

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First, make the homemade lemon curd

Use a double boiler or a heatproof bowl set over simmering water for a gentle, even cook.

• Combine eggs, sugar and lemon juice in the top of the double boiler. Whisk constantly until the mixture is smooth and thick—this can take about 8 minutes.
• Strain the curd through a fine mesh strainer to remove any bits for a silky texture.
• Stir in butter until melted and fully incorporated, then set the curd aside to cool.

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Make the cream cheese filling

• Beat cream cheese and powdered sugar in a medium bowl on high speed until smooth, about 2 minutes.
• Mix in vanilla and beat for another 30 seconds. Set aside.

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Prepare and fill the puff pastry

• Preheat oven to 375°F (190°C). Line a large baking tray with parchment.
• Roll out the pastry on lightly floured parchment paper.
• Cut the pastry — trim the top two corners diagonally, then cut strips along each side (about 6–8 strips). Trim any excess at the bottom.
• Fill the center with an even layer of cream cheese, then top with lemon curd. Leave about a 1-inch border at the top and bottom.

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• Fold the strips over the filling in an overlapping braid pattern: start at the top left, fold a strip down on the diagonal, then fold from the right, and continue alternately until all strips are folded. Bring the ends together and gently press to seal.
• Egg wash — whisk the egg with 1 tablespoon milk, brush the pastry, and sprinkle with 1 tablespoon granulated sugar.
• Bake — transfer the prepared danish on the parchment to the baking tray and bake 15–20 minutes until golden and puffed.

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• Cool — remove from the oven and let cool for at least 10 minutes so the filling sets slightly.
• Glaze — drizzle the prepared glaze over the warm-but-not-hot danish and allow the glaze to set about 10 minutes.
• Slice and serve — cut into 6–8 strips (I got 8). Serve as is; larger slices will change the per-serving nutrition.

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What this danish is like

Flaky, golden pastry on the outside with a tangy, silky lemon curd and a smooth cream cheese center. It’s addictive—if you enjoyed the Apple Danish, add this lemon version to your must-bake list.

Tips to get this just right

• Keep whisking the curd — constant whisking prevents the eggs from curdling and gives a smooth lemon curd. Store-bought curd works in a pinch.
• Use chilled pastry — keep puff pastry cold until you’re ready to shape it; warm pastry will be difficult to work with.
• Let it cool before glazing — glazing too soon can cause the glaze to run off; a short cooling period helps it set nicely.

Substitutions and variations

• You can use store-bought lemon curd instead of making it from scratch.
• Store-bought puff pastry is fine, but homemade puff pastry works too if you prefer.
• If you’d rather skip the cream cheese filling, double the lemon curd or try another filling such as Nutella for a different flavor.

Enjoy, and I’ll see you again soon!

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Get the recipe