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Bake until the rolls are evenly golden brown 25 30 minutes.
Lemon curd roll recipe. For the lemon curd put the butter sugar lemon zest and juice into a bowl set over a saucepan of simmering water ensure the bowl does not touch the water. Spread the lemon curd filling across the dough and then roll up like you would a swiss roll. Roll the dough out into a 30x23cm rectangle.
Spread your whipped cream over the top of the curd. Whisk the butter egg yolks lemon extract and milk together then add the flour sugar and salt to make the dough. Gently roll the sponge from the curdless end using the paper to help you.
Remove the plastic wrap from the buns and dollop a few teaspoons of the remaining lemon curd on each one. Grease and line an 8in round tin. Preheat the oven to 375 f.
Transfer to a plate and sprinkle with icing sugar.
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