When one has made a large batch of lemon curd, one immediately ponders ways to use it up. Which is why this morning I made Meyer Lemon Morning Buns (I would link the recipe, but the URL appears to no longer be functional, so…hmm).
You start with a fairly basic enriched yeast dough, and after that’s risen for about an hour, then you carefully flatten it out into a rectangle. You slather the rectangle with some lemon curd, then fold over one side and sprinkle the whole thing with a mix of lemon zest and sugar to add a little more lemon flavor. Then you fold over the other side, pinch the edges closed, turn, and carefully flatten back into a rectangle so you can cut it into thin strips, about 1 inch wide. Those then get twisted and spiraled, and then carefully placed onto baking sheets. Another (shorter) rise, and you brush them with melted butter and then pop them into the oven to bake. And when they’re done, ta da, you have a bunch of lovely swirly buns!
The lemon flavor in these is fairly light (Adding some lemon zest to the dough itself would probably help a lot here), but otherwise we really liked them. One bun makes a delicious breakfast, so these will last us for a couple days, and the shrub in the backyard has a bazillion more lemons, so I’ll definitely be making these again.
Making a thing a day for Thingadailies.