Lemon curd rolls - recipe

Lemon curd rolls

  • Prepare

  • Serves

  • Cook

  • Skill



For the rolls

For the filling

For the icing

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  1. 1

    Preheat the oven to 180°C (160°C fan, gas mark 4). Grease and line an 8in round tin.

  2. 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. 3

    Roll the dough out into a 30x23cm rectangle.

  4. 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
  5. 5

    Slice the dough into 8 even slices and fit them into the tin on their sides so the swirl is showing.

  6. 6

    Lightly brush the top of the rolls with a splash of milk.

  7. 7

    Bake for 30-35 minutes or until golden brown.

  8. 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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