Lemon curd rolls - recipe
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Prepare
-
Serves
8 -
Cook
-
Skill
Easy
Ingredients
For the rolls
- 100 g Butter (unsalted) melted
- 2 Egg yolk(s) (free range)
- 200 ml Milk plus extra for the glaze
- 1 tsp Lemon extract
- 2 tbsp Unrefined golden caster sugar
- 400 g Self-raising white flour
- Salt
For the filling
- 4 tbsp Lemon curd
For the icing
- 100 g Fondant icing sugar
- 1 tsp Vanilla extract
- ½ Lemon zest only
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-
1
Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line an 8in round tin.
-
2
Whisk the butter, egg yolks, lemon extract and milk together then add the flour, sugar and salt to make the dough.
For this step you'll need:
- 100g Butter (unsalted) melted
- 2 Egg yolk(s) (free range)
- 1tsp Lemon extract
- 200ml Milk plus extra for the glaze
- 400g Self-raising white flour
- 2 tbsp Unrefined golden caster sugar
- Salt
-
3
Roll the dough out into a 30x23cm rectangle.
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4
Spread the lemon curd filling across the dough and then roll up like you would a Swiss roll.
For this step you'll need:
- 4 tbsp Lemon curd
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5
Slice the dough into 8 even slices and fit them into the tin on their sides so the swirl is showing.
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6
Lightly brush the top of the rolls with a splash of milk.
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7
Bake for 30-35 minutes or until golden brown.
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8
Once cool, mix the fondant icing sugar with a little water and vanilla extract, until you reach a smooth consistency. Drizzle the icing over the top of the rolls and finish with a touch of grated lemon zest.
For this step you'll need:
- 100g Fondant icing sugar
- 1tsp Vanilla extract
- ½ Lemon zest only
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