Description

These Sourdough Lemon Curd Cream Cheese Buns are a delightful treat perfect for dessert or brunch. The combination of tangy lemon curd and creamy filling creates an irresistible flavor, making them a must-try for homemade pastry lovers.

Ingredients

Scale

1 cup granulated sugar (200 g)
2 large eggs
2 tablespoons salted butter (28 g)
6 tablespoons lemon juice (the juice from about 2 lemons, 90 g)
2 tablespoons active sourdough starter (30 g)
1/2 cup all-purpose flour (60 g)
1/4 cup filtered water (60 g)
2/3 cup active sourdough starter (150 g)
1/2 cup whole milk (warm, 100–110°f) (122 g)
2 3/4 cups all-purpose flour (390 g)
2 large eggs (room temperature)
1/4 teaspoon salt (2 g)
1/4 cup granulated sugar (53 g)
1 teaspoon vanilla extract (5 g)
8 tablespoons salted butter (softened, 113 g)
12 ounces full-fat cream cheese (softened, 340 g)
1 teaspoon vanilla extract (5 ml)
1 cup powdered sugar (120 g)
1 1/4 cups lemon curd (300 g, see notes)
1 large egg (whisked)
1 tablespoon milk
1 cup powdered sugar (120 g)
1/2 teaspoon vanilla extract
1-2 tablespoons milk (15–30 ml)

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Instructions

Prepare lemon curd ahead of time by whisking together eggs, sugar, and melted butter in a medium saucepan.
Stir in lemon juice and cook over low-medium heat, whisking continuously until small bubbles form.
Continue whisking until the curd thickens, about 7-10 minutes.
Remove from heat and allow to cool completely before using. Store in an airtight container in the refrigerator for up to 1-2 weeks.

Notes

For homemade lemon curd, it’s advisable to make it one or two days in advance.
Ensure that the cream cheese is softened for easier mixing.
Adjust sweetness of lemon curd if preferred.

Nutrition

Serving Size: 1 bun
Calories: 310
Sugar: 15 g
Sodium: 200 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 85 mg