Lemon curd rolls

Ingredients
(For lemon curd)
- 2 lemons
- 1/4 cup sugar
- pinch of salt
- is 1egg
- 1egg yolk
-1/2 a teaspoon vanilla extract

Instructions

1.Wash our lemons really well ,and zest them .mix the zest with the sugar in a small bowl, rubbing the mixture between your fingers to bring out the flavors of the zest .

2.cut your lemons into half and squeeze them to get the lemon juice. Add the juice, lemon sugar and salt into a saucepan. Warm over medium heat, stirring constantly, until all the sugar has dissolved.

3. Beat the egg and egg yolk together in a medium bowl. While whisking constantly, slowly pour the warm lemon mixture into the eggs. Continue to beat for a minute or so .

4. Return the mixture into the saucepan and cook over low heat, whisking constantly until the mixture thickens, about 10-15 minutes. Remove from heat and stair in vanilla.

5.Let the curd cool to room temperature, then transfer to a bowl and store in refrigerator, while you make the rolls.

Ingredients
(For rolls )
50g - butter (unsalted) ( melted)
1 - egg yolk (free range)
100 ml - milk ( plus extra for glaze)
1/2 - lemon extract
1 tbsp - unrefined golden caster sugar
200g - self-raising white flour
Pinch salt

Instructions:
1. Preheat oven to 180 degrees Celsius. Grease a loaf pan.

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

3.roll out the dough into a 15 by 11cm rectangle.

4. Spread 2tbsp of the lemon curd filling across the dough and then roll up like you would a Swiss roll.

5. Slice the dough into 4 even slices and fit them into the pan on their sides so the swirl is showing.

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

7.bake for 30-35 minutes or until golden brown.