grated lemon rind
ready made lemon curd
1Soak the yeast in the warm (105 degrees-115 degrees) water until dissolved.
2Add the sugar and mix well.
3Heat the sour cream until warm and to the yeast mixture along with the lemon rind and salt.
4Beat in the first measure of eggs.
5Add enough of the flour to make a soft dough.
6Beat the butter into the dough.
7Turn the dough onto a floured board and knead until smooth (6-7 minutes).
8Place the dough in a lightly buttered bowl.
9Cover tightly with plastic wrap.
10Let rise until doubled in bulk (45-60 minutes).
12Roll out on a floured board to form an 18" x 12" rectangle.
13Spread the lemon curd on the dough, leaving a 3/4" border on all sides.
14Carefully roll up the dough. Slice into 3 1/2" thick slices.
15Place the rolls in a well greased (8") pie pan in a circle.
16Let rise for about 30 minutes.
18Lightly beat the second measure of egg.
19Brush the cake with the beaten egg.
21Bake for about 30 minutes.