Sunday, May 1, 2011

Lemon Curd Crescents

I don't know about you but I am itching for the tastes and smells of Spring and Summer.  So far the weather has not given me either.    On Friday P & I went to the Linden Hills Co-op for basic necessities.  Walking through the fresh vegetables and finding ramps I was now looking for things to make to bring a little bit of Spring and Summer inside the house since Mother Nature was definitely not in any hurry to give this to us outside.    I bought some ramps (recipe to come later) and a Key Lime Pie for our desert that night.   Thinking the taste of the citrus would help cure us but it only left us wanting more.

This gloomy cold May (yes I did say May) morning, I needed that Summer fix.  Rooting through the fridge and cupboards I found two items, crescent rolls and lemon curd.   So here is my two ingredient easy peasey breakfast treat.



Lemon Curd Crescents

1 can crescent rolls (I used Immaculate Rolls since they are the DFI friendly)
1 jar Lemon Curd (feel free to make your own I just had this on hand)

Preheat the oven per instructions on the crescent roll (I preheated at 350)

Open the crescent rolls and roll each one out flat.  Put a teaspoon of lemon curd on each lightly spreading it over the surface.  Roll each crescent and put them on a parchment lined baking sheet. (This is important as the lemon curd will run a little out the sides.)   Bake per package instructions.  (Mine were done in 12 minutes)

Serve warm.

2 comments:

  1. It's too bad it's gloomy where you are... :( I hope it warms up soon! <3

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  2. We had a gloomy day yesterday, but today the sun is shining and warm ~ thank goodness!! We all need a hit of sun! Your treats look delish, I love wandering the aisles of the food
    co-op! :)

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