Ingredients
Method
Lemon Curd
- In a medium saucepan, add eggs, sugar, salt, juice and zest and whisk the ingredients together.
- Turn the heat to low, stirring constantly until the mixture thickens (about 4 to 5 minutes). If mixture does not thicken by this time, slowly increase the heat, continuing to stir. It is important to not cook too quickly, as the eggs could begin to cook and form lumps.
- Once thickened, remove the mixture from the heat and stir in the butter until fully incorporated.
- Pour into an air tight container and store in the refrigerator for up to a week. If you prefer to remove the lemon zest, or find that you've gotten some egg lumps in your mixture, simply strain into a bowl before storing.
Lemon Jelly
- In a large pot, combine lemon juice, sugar and lemon zest. Stir well.
- Bring to a boil, stirring constantly to prevent the jelly from scalding. ( We recommend wearing a pot holder to protect against burning from splattering jelly.)
- Allow the mixture to boil for about 10 minutes. After 10 minutes, begin checking the jelly to see if it's set (see blog above for some tips on this step).
- Cooking time can vary between ovens and pots.
- Once set, immediately spoon into air tight containers and allow to cool. Place in the refrigerator for no more than 6 months. Jelly can be stored outside of the refrigerator if properly canned.
Lemon Cream Cheese Icing
- Using hand mixer or food processor, beat/blend the softened cream cheese until smooth. Add confectioners sugar and lemon juice and beat/blend until smooth
Dough
- In a bowl or measuring cup, dissolve yeast in warm water.
- Prepare instant mashed potatoes to the proportions directed on the package, substituting water for milk and leaving out the butter.
- In a mixing bowl, combine the prepped mashed potatoes, sugar, butter, eggs and salt and beat until smooth.
- Add the yeast mixture and 1 cup of the flour and continue mixing until smooth.
- Mix in enough of the remaining flour to form a soft dough.
- Replace the beating attachment for a dough hook and knead with the mixer for about 3 minutes or until the dough is smooth and elastic.
- If kneading by hand, knead for about 6 to 8 minutes.
- Remove dough from the pan and place in a greased bowl to rise. Cover and place in a warm place for about 2 hours or until the dough has doubled in size.
Assembly
- For this portion, we used a 9 inch diameter cake pan and a 4 inch diameter cake pan.
- Grease each pan with cooking spray or butter.
- Spread a thin layer of lemon curd on the bottom of each cake pan (spread it thinnest at the center of the pan to prevent the center roll from under-cooking.)
- Punch down dough and turn onto a lightly floured surface (preferably a pastry mat with measurements).
- Roll the dough to an approximately 18x12-in rectangle.
- Spread a thin layer of lemon curd on the dough to within 1/2 of edges.
- Spread a layer of lemon jelly over top of the lemon curd layer. Careful not to use so much that it leaks out when you roll it. (Although if it does, it's still delicious.)
- Roll up like a cinnamon roll, starting with the long side. Pinch seam to seal.
- Using dental floss, cut into 12 slices (1-1/2 inch thick slices).
- Place 8 slices, cut side down, in the large pan and the remaining 4 rolls in the smaller pan.
- Cover with a tea towel and let rise in a warm spot for another 2 hours.
- Bake both at the same time at 350 ℉ for about 20 - 25 minutes. Or until golden brown. (We usually cook until golden brown, then place aluminum foil on top and cook for another 5 minutes). Cooking time will vary with ovens.
- *If preparing in advance, place plastic wrap and aluminum foil over the pans and allow to rest in the refrigerator overnight. Take the rolls out of the refrigerator an hour before baking and place in a warm place to finish rising. Then cook as instructed above.
- Allow rolls to cool for about 10 minutes before slathering with icing.
- Sprinkle with some lemon zest if desired and enjoy!!!