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50Total Time
15Prep Time
35Bake Time

Lemon curd rolls

3 Reviews

About the bake

These sweet and sticky rolls are wonderful to enjoy with a nice cup of tea or coffee. The zesty lemon curd filling is sure to tickle your taste buds.

50Total Time
15Prep Time
35Bake Time


  1. Step 1:

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

  2. Step 2:

    Whisk the butter, egg yolks, lemon extract and milk together then add the flour, sugar and salt to make the dough.

  3. Step 3:

    Roll the dough out into a 30x23cm rectangle.

  4. Step 4:

    Spread the lemon curd filling across the dough and then roll up like you would a Swiss roll.

  5. Step 5:

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

  6. Step 6:

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

  7. Step 7:

    Bake for 30-35 minutes or until golden brown.

  8. Step 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 the rolls

    • 100g Butter (unsalted) (melted)
    • 2 Egg yolk(s) (free range)
    • 200ml Milk (plus extra for the glaze)
    • 1 tsp Lemon extract
    • 2 tbsp Billington's Unrefined Golden Caster sugar
    • 400g Self-raising white flour
    • 0pinch Salt
  • For the filling

    • 4 tbsp Lemon curd
  • For the icing

    • 100g Fondant icing sugar
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 0.5 Lemon (zest only)

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