I found this recipe on my friend, Gwen Walter’s, Pinterest page. I immediately repinned it and knew I’d be making them someday – today is that day! I have revised the recipe a bit, re-writing the confusing parts and eliminating 1/4 cup of butter… now they are so much healthier … NOT!

No, these are a once-a-year (at the most) treat… super high in fat and calories, but over-the-top delish!!! As in, “OMG – those are flipping amazing!” They would be perfect for an Easter brunch. They are made like a cinnamon roll but without a drop of cinnamon.

You will only use 3/4 cup of the nearly 2 cups of Meyer lemon curd you make. (Don’t have Meyer lemons? Just use regular lemons, it will still be fab!) Cover and refrigerate the rest of the curd and use on your morning toast and try to keep yourself and family members from sneaking in and devouring it with a spoon. To eliminate this serious threat, I used what was left to make a half batch of THESE lemon bars and have frozen them for when Connor comes home in a couple of weeks.  To do the same – just make half the amount of crust the recipe calls for and use an 8×8-inch baking dish. Then substitute this leftover lemon curd for the filling in the original recipe… yum!

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