Step 1

Heat the oven to 375 degrees.

Step 2

Unwrap one puffed pastry sheet. Roll the sheet out on a lightly floured counter to smooth the seams together.

Step 3

Spread 1/2 cup of lemon curd onto the pastry sheet.

Step 4

Starting from one of the longer sides, roll the sheet into a tight log.

Step 5

Use a serrated knife to slice the log into 12 one-inch thick rolls.

Step 6

Place the slices onto a parchment- or silplat-lined baking sheet. Repeat above steps with the second sheet and remaining lemon curd. Bake for 20-25 minutes.

Step 7

Juice and zest the lemon. In a small bowl, combine the powdered sugar and lemon juice. Drizzle onto the hot rolls with a spoon.

Step 8

Sprinkle each roll with lemon zest and almonds.

Step 9

Juice and zest the lemon set aside.

Step 10

With a hand mixer or stand mixer, cream together the sugar, lemon zest and butter. Beat in the eggs one at a time, followed by the lemon juice and salt.

Step 11

Place in a saucepot over low heat. Cook, stirring often 10-15 minutes, until thickened.

Step 12

Remove from heat. Use or chill for up to one week.