Lemon Filled Doughnuts

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Easy homemade lemon donuts made entirely from scratch. There’s nothing better than a warm fresh donut!

I’m a huge donut lover and I’ve often been spotted frequenting my local donut shop. Ever since I made homemade lemon curd, I’ve been dying to make some donuts and use it as a filling. Boy what a brilliant idea! These donuts are amazing. I made this on a Sunday afternoon. The kids were so excited to get some donuts and they anxiously helped out throughout the process. We can’t wait for them to cool down! I had 3 breakfasts the next morning. 3! I might add the last 3. I just can’t help it!

Now, what’s wrong with the spelling? I switch between donuts and donuts all the time. Well, they are the same thing. The dictionary recognizes donuts, but donuts are used about 1/3 of the time. I can’t decide which I like better, so I’ve been alternating between the two just for fun. Which spelling do you prefer?

Watch the full cooking demo video below I will walk you through each step of this recipe. Sometimes it can be helpful to watch while cooking. I have an entire YouTube channel with my own cooking shows. There are hundreds of recipes out there to make your mouth water so be sure to check them out!

Close up of a lemon filled donut.

Easy homemade lemon donuts made entirely from scratch. There’s nothing better than a warm fresh donut!

Preparation time 15 minute

cooking time 15 minute

Rise Time 2 Hour

total time 2 Hour 30 minute

raw material

Basic Donut Dough

  • 2 1/2 teaspoon instant dry yeast
  • 1/2 cup warm water about 100 degrees
  • 1/4 cup White sugar
  • 1/4 cup condensed milk
  • 1/2 teaspoon Salt
  • 1/4 cup vegetable shortening
  • 2 big egg
  • 1/2 teaspoon vanilla extract
  • 2 1/2 to 3 cup all purpose flour

donut glaze

  • 2 tablespoon butter melted
  • 1 1/3 cup powdered sugar
  • 1 pinch Salt
  • 2 teaspoon condensed milk
  • 1/2 teaspoon vanilla extract
  • 2 to 4 teaspoon water


  • In the bowl of a stand mixer combine yeast, water, sugar, evaporated milk, salt, shortening, eggs, and vanilla. Pour in 2 cups of flour and knead with a dough hook on medium-low speed until fully combined. Slowly add remaining flour until a nice ball of dough forms. The dough should be moist but not stick to your fingers or the sides of the bowl.

  • Spray a large mixing bowl with nonstick cooking spray. Transfer dough to a bowl, cover with a clean dish towel, and let rise for 1 1/2 hours.

  • Roll out dough onto a lightly floured surface 1/4 to 1/2 inch thick. Use glasses or round cookie cutters to punch out 12 donuts, reroll dough as needed to get a dozen donuts, and use almost all of dough. Let rise for another 30 minutes.

  • Meanwhile, heat the shortening for frying in a large pot to about 350 degrees. Be sure to use enough to reach a depth of 1 inch. When the shortening comes to temperature, in a medium mixing bowl whisk together the melted butter, powdered sugar, pinch of salt, 2 teaspoons evaporated milk, and 1/2 teaspoon to make the glaze. vanilla extract. Add water 1 teaspoon at a time until the water becomes thin enough to dip something into easily. It shouldn’t be runny, but it shouldn’t be very thick either.

  • Fry a few donuts at a time until golden brown, flipping halfway through. It helps to do a test donut to make sure the donut is cooked. Transfer donuts to a wire rack covered with a layer of paper towels. Let cool for 1 to 2 minutes, then dip the tops of the donuts in the glaze and place them back on the grill.

  • Once all the donuts are fried, pack the lemon curd into a piping bag like you would frosting. Using a wide tip, insert tip into side of donuts one at a time, squeezing to fill each donut with 1 to 2 tablespoons of lemon curd.

Serve: 1donut | Calories: 213kcal | carbohydrate: 30G | protein: 2G | fat: 9G | Saturated fat: 3G | cholesterol: 34mg | sodium: 192mg | Potassium: 50mg | sugar: 29G | Vitamin A: 110unit | Vitamin C: 0.1mg | calcium: 20mg | iron: 0.2mg