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50Total Time
15Prep Time
35Bake Time

Lemon curd rolls

3 Reviews

About our lemon curd rolls

When life gives you lemons, make delicious Lemon Curd Rolls. If you love doughy, squidgy rolls oozing with sticky sauce that are slightly chewy to bite - then you'll love our zesty, sweet Lemon Curd Rolls.

Just like our popular Cinnamon Swirls, these citrus-based rolls are a perfect coffee morning treat, or great for breakfast on the go. Depending on how much of a lemon-lover you are, turn up or turn down the levels of lemon curd and lemon zest we recommend in this recipe to make the perfect Lemon Curd Rolls.

Feeling extra fruity? Why not make your own Lemon Curd to add to this bake. We have a scrumptious Lemon Curd recipe using Silver Spoon sugar and fresh lemon juice. You can also use this delicious lemon curd to bake up some Lemon Curd Cupcakes.

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 Allinson's Self Raising 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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