This Lemon Cream Cheese Danish is everything you need right now. Using puff pastry with a cream cheese and Lemon Curd filling, it’s delicious. Then topped off with a sweet glaze to make it just a little bit extra.

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Yes, I know, another lemon recipe. Honestly friends, I have a tree bursting with lemons in the garden and there is no way I can ever get through them all. Seriously, not bragging…ha! But this year’s lemons are off the charts. So, I’ve been making lemon everything lately.

Yesterday I made this danish after I had to see my accountant to file my first taxes as self-employed. I needed cheering up. Ya know what I mean? I was only planning to make a batch of Lemon Curd to keep on hand. Until I realized I had puff pastry in the freezer and cream cheese in the fridge. Bingo! A delicious treat any time of the day. This recipe wasn’t supposed to come your way until later in the month, but I had to get it out to you today. Don’t miss out, make it 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 white sugar
• 1/2 cup lemon juice

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

• Puff pastry
• 1 egg for egg wash
• Milk, 1 tablespoon
• 1 tablespoon granulated white sugar

REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.

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First, Make the Homemade Lemon Curd

Find the full tutorial for Homemade Lemon Curd

• Set up a double boiler – use a double boiler or a glass bowl set over a simmering pot of water.
• Add eggs, lemon juice & sugar – add all the ingredients to the top part of the double boiler or the glass bowl (whichever you are using). Start whisking and continue to whisk until it becomes smooth and thick. This can take up to about 8 minutes.
• Strain – remove from heat and put through a fine strainer to remove any lumps.
• Add butter – add butter to the lemon curd and stir until it melts. Set aside.

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Make the Cream Cheese Filling

• Combine cream cheese and powdered sugar – in a medium sized bowl, whisk these together on high speed until smooth.
• Add vanilla – add in the vanilla and whisk for just about 30 seconds. Set aside.

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Prepare and Fill The Puff Pastry

• Preheat oven – preheat oven to 375 degrees f/190 degrees c. Have ready a large baking tray.
• Lay out the puff pastry – lay out the pastry on a sheet of lightly floured parchment paper.
• Cut the pastry – Cut the top two corners diagonally and then continue to cut strips on each side. You will get anywhere between 6 to 8 strips. Cut away excess pastry at the bottom.
• Fill the pastry – in the middle section, evenly spread over the cream cheese and top with the lemon curd. Remember to leave about a 1 inch border at the top and bottom.

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• Fold over the pastry – once you have all your strips cut you can start folding them over. Starting at the top left, fold the strip down on a diagonal and then the right side. Continue doing this until you have folded over all the strips. Seal the top and bottom by pulling together the pastry at the ends to meet. Gently press together.
• Finish off for baking – Whisk together the egg with one tablespoon of milk. Brush with the egg wash and then sprinkle with remaining 1 tablespoon of sugar.
• Put on baking tray and bake – Gently lift up the parchment paper with the unbaked danish and place on the baking tray. Bake for 15 – 18 minutes until golden and puffed up.

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• Allow to cool – remove from oven and allow to cool for at least 10 minutes
• Glaze – drizzle over glaze to your liking. Allow glaze to set for about 10 minutes before serving.
• Cut and enjoy – I like to cut this into strips and serve just as is. I got 8 strips out of this danish. You can choose to make your slices bigger if your prefer. Just keep in mind the nutritional facts will change per serving if you cut a bigger size.

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What’s This Danish Like

Delicious! Flaky pastry on the outside and a delicious zesty lemon and creamy cream cheese filling. It’s more-ish! If you love the Apple Danish, you need to put this on your must bake list soon!

Tips From Julia’s Cuisine To Get This Just Right

• Making Homemade Lemon Curd – Don’t stop whisking! It’s super important to whisk constantly when making this filling. It has a high egg content which mean it could easily curdle if you aren’t constant. If you prefer, you can buy lemon curd to make it really easy.
• Use chilled puff pastry – Don’t allow your pastry to go warm, it will be difficult to shape properly. Keep it in the fridge until you are just about to use it.
• Allow it to cool – I know this is the hardest part, but let it cool before you glaze it so the glaze sticks to the danish.

Are There Any Substitutions I Can Make

• Homemade Lemon Curd – You can easily use store bought lemon curd
• Puff Pastry – I used store bought puff pastry, but if you have your own recipe, you could use it.
• Cream cheese filling – if you prefer, you could just use the lemon filling. Double up if you are skipping the cream cheese filling. Or you could change the filling all together like in this Nutella Puff Pastry Braid.

Enjoy friends and I’ll catch you all really soon!

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Get The Recipe!

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Thanks For Stopping By & Hope To See You Soon!