Lemon Curd Poppy Seed Crown

Ring of Lemon Curd Poppy Seed Crown
Ring of Lemon Curd Poppy Seed Crown

Lemon Curd Poppy Seed Crown

Yes, a long name, but what a wonderfully delicious, and memorable discovery. Very European in nature, this is as delicate and delightful as it sounds and I’m guessing it’s origin is more along the French side. A few months ago, I was lucky enough to stumble on this recipe, printed in the local grocery paper in Switzerland.

Had you ever have told me I’d be making a dessert with my very own home-made lemon curd, I would have called you crazy! Lemon curd is something I can say, I’ve never tried. A bit intimidated by the thought, I jumped right into this recipe on an inspiring Sunday afternoon. The dough was no problem, as I do think I’ve mastered my dough phobias. The curd though was going to be a new challenge, and this particular Sunday afternoon, I was up to the task.

Sometimes a recipe grabs you from a seeing a beautiful picture of the finished product. Other form of inspiration are in the title itself. This was the case for me and this recipe. I am a huge fan of anything poppy seed. The German’s do a few desserts, mostly cakes with poppy seed, and I have always loved it from the first time I tried my mother in law’s poppy seed cake. Memorable to this day. But I have to say, it was the lemon curd factor for this recipe. The end result of the braided crown is too good to describe. A recipe that pleased me beyond my own imagination. Now, I can say with confidence, that I know how to make a great lemon curd. Enjoy.

Lemon Curd Poppy Seed Crown

Follow this step-by step recipe and you’ll find you add this to your heritage section,  sure to please, charm and seduce the ones lucky enough to try it. 
Course Dessert
Cuisine Swiss
Keyword Dessert
Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 2 hours
Total Time 2 hours 55 minutes
Servings 8 people


Lemon Curd

  • 3 large eggs
  • 3/4 cup sugar
  • 1/3 cup lemon juice 1-2 lemons
  • 1 TBS lemon zest 1 lemon

For the crown dough

  • 2 cups flour 300 grams
  • 3/4 tsp salt
  • 2 1/2 TBS sugar
  • 1 tsp yeast 10 gr. fresh yeast
  • 3 TBS butter soft and cut in squares
  • 1/4 cup milk add slowly, might take more or less until consistancy is achieved
  • 1 whole egg
  • 3/4 cup lemon curd or more if desired (about 1 batch)
  • 3 TBS poppy seeds


Lemon Curd

  • zest the rind of 1 lemon
  • dice the zest, then add to sugar
  • combine sugar and lemon and let sit.
  • accumulate the juice from 1-2 lemons, until you have 1/3 cup
  • combine all ingredients in a mixing bowl.  With a medium sauce pan 1/3 filled with boiling water, begin to whisk the mixture until it thickens (usually takes about 10 minutes)
  • when mixture thickens, set aside in cool location until ready to use.

For dough

  • Dough is simple.  Add all the ingredients together and mix until well combined.  Cover with a warm water towel and let rise until doubled in size (usually 2 hours)
  • On a well floured surface, roll dough out.  Dough is very light and soft.  roll out into the shape of a nice rectangle
  • Take the lemon curd and mix in the poppy seeds, then spread on dough.  You could also spread the curd, then sprinkle the seeds on top. 
  • make 1 roll on all 4 sides of the rectangle once the curd/seeds has been spread
  • roll length wise until finished and seam well.
  • slice the roll up the middle, until about 2″ from the top.
  • begin to braid or fold over another
  • join together the 2 ends to form a crown
  • In your pre-heated oven (180 Celsius) bake until nice and golden brown, around 25 minutes.
  • cool, cut and serve.

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