Super simple & a hit. My mom now requires me to make these for her birthday while the kids ask for them all the time. The butter, lemon curd, juice and sugar can all be tweaked to your liking. Use more butter if you want a richer baked good, or less if you want it more bread like. I have used a half lb of butter before..very rich! You can also use Nutella, jams, other curds, butters, add cream cheese alone or together, etc as fillings.
Notes from the Test Kitchen:
This is a really lemony treat you can enjoy for breakfast, afternoon tea or as a midnight snack. And it's super easy to whip up! We loved the creamy filling. And, the crunchy sugar topping is perfect!
Preheat oven to 350, butter bottom of 13x9 baking pan then use 1/2 of the stick to put small pats of butter all over bottom of pan. Unroll dough, lay in bottom of pan press dough down corner to corner.
Spread lemon curd evenly all over dough, lay out second can of dough on top of curd, perforated dough edges do not need to be sealed. Then add rest of butter in small pats to top of this layer of dough
Squeeze the juice of 1 to 2 lemons; depending on amount of juice & size of each one all over the top layer of dough. This will create little pools of lemon juice
Dust powdered sugar heavily all over the top, paying close attention to the pools of lemon juice. Keep adding the sugar until the lemon juice does not easily absorb any more sugar. You may only need 1/4 cup of sugar to do this, or more.
Bake in over for about 30 minutes, until toasty brown on edges. Oven times may slightly vary.
Let cool, slice. Goes great with coffee, great for dessert or a breakfast/brunch treat.