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Overhead view of homemade lemon croissants recipe with flaky layers and lemon glaze on a white kitchen counter, looking perfectly imperfect and freshly baked.

Lemon Croissants Recipe

Flaky, buttery croissants filled with zesty lemon cream and topped with a sweet lemon glaze. A bakery-style pastry made right in your home kitchen — perfect for breakfast or brunch.
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Course: Breakfast, Brunch, Dessert
Cuisine: Bakery-Style, French, Homemade
Prep Time: 2 hours
Cook Time: 25 minutes
Proofing Time: 3 hours
Total Time: 6 hours
Servings: 12 croissants
Calories: 320kcal
Cost: $10

Equipment

  • 1 Rolling Pin For rolling out even dough layers
  • 1 Bench scraper Helps fold and shape dough neatly
  • 1 Stand mixer with dough hook Optional but saves kneading time
  • 1 Pastry brush For egg wash and lemon glaze
  • 1 Wire cooling rack Keeps croissants crisp after baking
  • 1 Kitchen thermometer Ensures proper yeast activation
  • 1 Parchment paper Prevents sticking during baking
  • 1 Piping bag with round tip For filling croissants neatly

Ingredients

Croissant Dough

  • 3 cups All-purpose flour Provides structure and flaky texture
  • 0.25 cup Granulated sugar Adds subtle sweetness
  • 1 tablespoon Active dry yeast Helps dough rise
  • 1 teaspoon Salt Balances flavors
  • 1 cup Whole milk (warm) Activates yeast
  • 1 cup Cold unsalted butter Creates flaky layers
  • 1 large Egg For egg wash

Lemon Cream Filling

  • 1 cup Lemon curd Store-bought or homemade
  • 4 oz Cream cheese (softened) Adds creaminess to filling
  • 2 tablespoon Powdered sugar Sweetens the filling
  • 1 tablespoon Lemon zest Boosts lemon flavor

Lemon Glaze

  • 1 cup Powdered sugar For glaze
  • 2–3 tablespoon Fresh lemon juice Adjust for glaze consistency
  • 0.5 teaspoon Vanilla extract Adds smooth flavor to glaze

Instructions

  • Mix flour, sugar, yeast, and salt. Add milk to form dough.
  • Knead until smooth; chill 30 minutes.
  • Pound butter into flat sheet; encase in dough.
  • Roll and fold dough 4 times, chilling between turns.
  • Roll into rectangle; cut triangles; shape croissants.
  • Proof until puffy and jiggly (1.5–2 hours).
  • Brush with egg wash, bake at 375°F for 20–25 minutes.
  • Mix filling ingredients; pipe into cooled croissants.
  • Drizzle lemon glaze over top and serve.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 90g | Calories: 320kcal | Carbohydrates: 38g | Protein: 6g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 210mg | Potassium: 90mg | Fiber: 1g | Sugar: 15g | Vitamin A: 600IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg