Pillowy, golden beignets filled with bright lemon curd and finished with a snowfall of powdered sugar. They’re crisp on the outside, soft in the center, and best enjoyed warm while the filling is silky and tangy.
Why You’ll Love This Recipe
The contrast is perfect: crisp fried dough with a creamy, citrusy center.
The dough is simple and forgiving, using everyday pantry ingredients.
Lemon curd makes them feel bakery-level without complicated techniques.
They’re make-ahead friendly: you can prep the dough in advance and fry when ready.
Easy to customize with glazes, zest, or different fillings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Beignet dough
180 ml warm milk (110°F / 43°C)
2¼ teaspoons active dry yeast (1 packet)
50 g granulated sugar (¼ cup)
1 large egg
42 g unsalted butter, melted (3 tablespoons)
1 teaspoon vanilla extract
½ teaspoon salt
440 g all-purpose flour (3½ cups), plus a little more for dusting
Vegetable oil for frying, about 1.5 liters (enough for 5–7 cm / 2–3 inches depth in your pot)
Filling and topping
300 g lemon curd (about 1¼ cups)
60 g powdered sugar (about ½ cup), plus more as needed for dusting
Directions
Activate the yeast
In a large bowl, stir together the warm milk, yeast, and granulated sugar. Let it stand for 5–10 minutes, until foamy on top.
Mix the dough
Add the egg, melted butter, vanilla extract, and salt. Stir until combined. Gradually add the flour, mixing until a soft, slightly tacky dough forms.
Knead and rise
Knead for 5–7 minutes (by hand or mixer) until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise for 1 to 1½ hours, until doubled in size.
Shape the beignets
Turn the dough onto a lightly floured surface. Roll to 6–12 mm (¼–½ inch) thickness. Cut into 5–7.5 cm (2–3 inch) squares.
Fry
Heat oil to 175°C (350°F). Fry in batches, turning once, until puffed and golden, about 1–2 minutes per side. Drain on paper towels.
Fill
Let the beignets cool just enough to handle. Use a piping bag fitted with a small tip to inject lemon curd into the center of each one.
Finish and serve
Dust generously with powdered sugar and serve warm.
Variations
Add 1–2 teaspoons finely grated lemon zest to the dough for extra citrus aroma.
Swap powdered sugar for a quick lemon glaze (powdered sugar mixed with a little lemon juice and warm water or milk).
Fill with a combination of lemon curd and lightly sweetened whipped cream for a softer, lighter center.
For a warmer flavor, add ½ teaspoon ground cardamom to the flour.
Servings and timing
Servings
Makes about 24 small beignets (5–7.5 cm / 2–3 inch squares)
Timing
Prep and mixing: 20 minutes
Rising time: 60–90 minutes
Rolling and cutting: 10 minutes
Frying and finishing: 15–20 minutes
Total time: about 2 hours 5 minutes to 2 hours 40 minutes
Storage/Reheating
Best same day: Beignets are crispiest within a few hours of frying.
Room temperature (unfilled): Store cooled, unfilled beignets in an airtight container for up to 1 day. Fill just before serving.
Refrigerator (filled): If already filled, store in an airtight container for up to 2 days. The exterior will soften.
Freezer (unfilled): Freeze completely cooled, unfilled beignets in a freezer bag for up to 2 months.
Reheating
Oven: Warm at 160°C (325°F) for 6–8 minutes (unfilled is best).
Air fryer: 160°C (325°F) for 3–5 minutes.
Avoid microwaving if you want crispness; it softens the exterior quickly. If you must, use 10–15 seconds just to take the chill off, then dust with sugar.
FAQs
How do I know the yeast is active?
After 5–10 minutes, the milk mixture should look foamy and slightly bubbly. If it stays flat, the milk may have been too hot or too cool, or the yeast may be old.
Why didn’t my dough rise?
Common causes are milk that was too hot (which can weaken yeast), a cool kitchen, or inactive yeast. Let the dough rise in a warmer spot until doubled, even if it takes longer.
Can I make the dough ahead of time?
Yes. After kneading, cover and refrigerate overnight. The next day, let it sit at room temperature until relaxed and slightly puffy, then roll, cut, and fry.
What’s the best oil for frying beignets?
A neutral oil with a higher smoke point works well, like vegetable, canola, or sunflower oil.
How do I keep the oil temperature steady?
Use a thermometer and fry in small batches. The temperature drops when you add dough, so let it return to 175°C (350°F) between batches.
My beignets are greasy. What went wrong?
The oil was likely too cool. When oil is below temperature, the dough absorbs more oil before it sets.
Can I bake these instead of frying?
You can bake the dough squares, but the result will be more like a soft roll than a classic beignet. Frying is what gives the signature puff and crisp exterior.
What if I don’t have a piping bag?
Use a zip-top bag with a small corner snipped off. Insert the corner into a small slit in the beignet and gently squeeze in the lemon curd.
How much lemon curd should I put in each one?
Start with about 1–2 teaspoons per beignet. Stop when you feel resistance or see the beignet slightly swell.
Can I use homemade lemon curd?
Absolutely. Homemade lemon curd gives a fresher, more vivid lemon flavor. Just make sure it’s cooled and thick enough to pipe.
Conclusion
Lemon curd beignets bring together fluffy fried dough and a bright, creamy filling for a treat that feels special but is straightforward to make at home. Serve them warm, dusted generously, and enjoy that sweet-tart burst of lemon in every bite.
Pillowy, golden beignets filled with bright, tangy lemon curd and finished with a generous dusting of powdered sugar. Crisp on the outside and soft in the center, they’re a bakery-style treat you can make at home.
Ingredients
180 ml warm milk (110°F / 43°C)
2¼ teaspoons active dry yeast (1 packet)
50 g granulated sugar (¼ cup)
1 large egg
42 g unsalted butter, melted (3 tablespoons)
1 teaspoon vanilla extract
½ teaspoon salt
440 g all-purpose flour (3½ cups), plus more for dusting
Vegetable oil for frying (about 1.5 liters)
300 g lemon curd (about 1¼ cups)
60 g powdered sugar (about ½ cup), plus more for dusting
Instructions
In a large bowl, stir together the warm milk, yeast, and granulated sugar. Let it stand for 5–10 minutes, until foamy on top.
Add the egg, melted butter, vanilla extract, and salt. Stir to combine. Gradually add the flour, mixing until a soft, slightly tacky dough forms.
Knead for 5–7 minutes (by hand or mixer) until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let rise for 1 to 1½ hours, until doubled in size.
Turn the dough onto a lightly floured surface. Roll to 6–12 mm (¼–½ inch) thickness. Cut into 5–7.5 cm (2–3 inch) squares.
Heat oil to 175°C (350°F). Fry in batches, turning once, until puffed and golden, about 1–2 minutes per side. Drain on paper towels.
Let the beignets cool just enough to handle. Use a piping bag fitted with a small tip to inject lemon curd into the center of each one.
Dust generously with powdered sugar and serve warm.
Notes
Add lemon zest to the dough for extra citrus aroma.
Use a lemon glaze instead of powdered sugar for variation.
Fill with a mix of lemon curd and whipped cream for a lighter center.
Add ½ teaspoon ground cardamom for a warmer flavor profile.
Use a thermometer and fry in small batches to keep oil temperature steady.
For best texture, serve beignets within a few hours of frying.
