Introduction

Lemon Curd Star Bread is a stunning and delicious treat perfect for gatherings or special breakfasts. Layers of soft dough are filled with tangy lemon curd, twisted into a beautiful star shape, and finished with a bright lemon glaze. It’s as impressive to look at as it is to enjoy.

A golden brown star-shaped bread with eight braided sections, each topped with white sugar sprinkles, sits on a metal rack over a white marbled surface. Creamy white icing is being poured in thin streams over the top from a spoon above, softly covering the raised braided parts and pooling slightly in the center. The bread has a glossy, baked crust with a soft texture inside, and the scene shows a woman's hand holding the spoon to drizzle the icing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Dough:

1 large egg, lightly beaten
¼ cup water (the egg plus water should weigh 4 ounces, 114 grams)
½ teaspoon salt
2 Tablespoons (1 ounce, 29 grams) unsalted butter, room temperature
1 cup (8 ounces, 227 grams) sour cream
3 ½ Tablespoons (1.75 ounces, 50 grams) granulated sugar
3 ½ cups (17.5 ounces, 496 grams) all-purpose flour
2 ½ teaspoons (0.37 ounces, 11 grams) bread machine yeast

Egg wash:

1 large egg, lightly beaten (use from above dough ingredients)

Pearl sugar, optional for sprinkling on bread
Lemon Curd:

3 large eggs, room temperature
½ cup (3.5 ounces, 100 grams) granulated sugar
2 teaspoons lemon zest
½ cup (4 ounces, 113 grams) fresh lemon juice (2 ½ to 3 lemons depending on size)
6 Tablespoons (3 ounces, 85 grams) unsalted butter, cut into small pieces

Lemon Glaze:

2 cups confectioners’ sugar
3 to 4 Tablespoons fresh lemon juice

Instructions

Step 1: Add the dough ingredients to the bread machine in the order listed. Select the dough cycle and start the machine. After five minutes of mixing, check the dough’s consistency and add 1 to 2 more tablespoons of water or flour if it feels too dry or too wet.
Step 2: For the lemon curd, whisk together eggs, sugar, and lemon zest in a non-reactive saucepan. Add lemon juice and whisk to combine, then add butter pieces.
Step 3: Place the pan over medium heat and whisk the mixture constantly until it thickens, about 6 minutes. Keep whisking until the curd becomes bubbly. Remove from heat, strain through a wire mesh into a bowl, discarding any solids.
Step 4: Cover the lemon curd with plastic wrap pressed directly onto its surface and refrigerate for at least one hour to cool completely.
Step 5: For the lemon glaze, beat confectioners’ sugar and lemon juice until smooth. Adjust consistency by adding more juice or sugar as needed.
Step 6: Preheat oven to 350°F. Invert a large baking sheet and line with a silicone mat.
Step 7: When the dough cycle finishes, remove and divide the dough into four balls, about 8 ounces each. Roll one ball into a 12-inch circle on a lightly floured surface and place on the lined baking sheet. Center a 10-inch cake pan on the dough and press down slightly to mark a 10-inch circle.
Step 8: Spread one-third of the lemon curd inside the circle. Repeat rolling and layering with two more dough balls and the remaining lemon curd. Roll the last dough ball into a 12-inch circle and place it on top.
Step 9: Place a small cup in the center of the dough. Starting about 1 inch from the cup, cut 4 equal slits, then cut each wedge in half for a total of 8 cuts. Starting again 1 inch from the cup, cut each wedge in half once more to make 16 cuts.
Step 10: Carefully pick two adjacent wedges and twist them twice away from each other, then press the edges to seal. Repeat this twisting with all pairs around the bread.
Step 11: Remove the cup from the center, brush the entire dough with egg wash, and optionally sprinkle pearl sugar on top.
Step 12: Bake for 20 to 25 minutes or until golden brown. Remove from the oven and transfer to a wire rack. Drizzle lemon glaze over the warm bread and serve warm if possible.

Tips & Variations

Use low-fat sour cream for the dough to achieve the best texture.
If preparing dough the night before, place it in an oiled bowl covered with plastic wrap and let it come to room temperature about an hour before use.
Because the dough tends to be springy, roll it in stages: first a 6-inch circle, let rest for 5 minutes, then 8 inches, rest again, and finally the full 12 inches.
Perfect circles aren’t necessary as the edges will be trimmed during assembly.
There’s no need to let the assembled bread rise before baking; bake it right away like a pizza for a wonderful texture.

Storage

Store the Lemon Curd Star Bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat slices gently in a warm oven or toaster oven before serving to restore freshness.

How to Serve

The image shows a round pastry with a star-shaped design, placed on a wooden paddle board. The pastry has about eight petals, each made of multiple thin layers of golden-brown dough with a soft, flaky texture. The outer edges of each petal are darker brown, showing a crisp finish. The top of the pastry is covered with a white icing glaze that drips slightly down the sides, and small white sugar beads are scattered on top for decoration. A blue and white checkered cloth is visible in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of using a bread machine?

Yes, you can mix and knead the dough by hand. Combine ingredients, knead until smooth and elastic, and allow it to rise until doubled before proceeding with the recipe.

Is the lemon curd safe to eat raw?

The lemon curd is cooked gently over heat until thickened, which ensures safety. Be sure to cook it as directed and refrigerate promptly to keep it fresh.