Easy Lemon Cream Cheese Danish

A flaky, golden crust to compliment the creamy, zesty lemon filling that is irresistible!


Servings: 8-10

  • 1 box Puff Pastry, thawed
  • 8 oz. Cream Cheese
  • 3/4 cup Purecane Confectioner's Sweetener
  • Zest of 1 Lemon
  • 1 cup Lemon Curd
  • 1 Meyer Lemon, thinly sliced
  • 1 cup Water
  • 1/3 cup Purecane Baking Sweetener
  • 1 large Egg, beaten


  1. To make the candied lemons, simply bring the water to a boil. Stir in the baking sweetener. Add in the thinly sliced meyer lemons to simmer for 10 minutes, then drain and transfer to a plate to dry out for 1 hour. Dip in additional baking sweetener when ready to serve.

For the Danishes:

  1. Preheat oven to 400F. Line a baking pan with parchment paper.
  2. On a floured surface, lightly roll out the thawed puff pastry.
  3. Using a cookie cutter or large drinking glass, cut 3 1/2" circles. Transfer to the prepared pan.
  4. In the bowl of a stand mixer, beat the cream cheese on medium speed until creamy and smooth, about 1 minute.
  5. Add in the lemon zest and confectioner's sweetener. Mix to combine.
  6. In the center of each puff pastry circle, add 1-2 tablespoons of the cream cheese mixture. Then, add a dollop of the lemon curd on top.
  7. Brush the puff pastry edges with an egg wash and sprinkle with a little baking sweetener.
  8. Bake for 20-30 minutes, or until golden brown.
  9. Let cool for 5 minutes before adding the candied lemon slices and dusting with powdered sugar.