Recipe Lemon Curd Buns

Lemons and their cousin limes originated in southeast asia and were brought back to the u k.

Recipe lemon curd buns. Use a piping bag to squeeze a dollop of lemon curd into each bun. Have you ever wanted cinnamon rolls minus the cinnamon plus some lemon. Mix in the caster sugar.

Lightly beat 2 eggs and add to the mixing bowl bring the dough together with a splash of milk if needed. Frost each bun just before serving and garnish with a touch of fresh lemon zest. This lemon curd sticky buns recipe has been compensated by smart final.

Meanwhile grate the rind of two lemons and squeeze their juice into another bowl. Mix in the caster sugar. All opinions are mine alone.

Put the lemon zest and juice sugar and butter into a heatproof bowl. Fill the holes with lemon curd. Sprinkle the lemon sugar over the folded dough.

Now fold over the other short side on top of the sugar to encase it. In baking lemon curd is made by the gallon and is used in pies tarts buns and to spread on everything from toast to scones. Roll out onto a floured surface into a rectangle roughly 40cm by 25cm.

Put this on the heat and once the water has come to the boil put 55g 2oz of unsalted butter and 225g 8oz of sugar into the bowl. Sit the bowl over a saucepan of gently simmering water making sure the water is not touching the bottom of the bowl. Mix together the cream cheese lemon curd and soft brown sugar and spread across the surface of the dough leaving a 3cm space along 1 long edge.