Start by making the dough. Take the bowl of the food processor. Add the flour, sugar, yeast and milk. Whisk until combined. Add the eggs one at a time. When everything is mixed, add the lumps of butter. Continue to run the machine until the butter chunks are well mixed. Finally add the poppy seeds, lemon zest and salt.

Form the dough into a ball and place in a greased bowl. Leave to rise in a warm place for 1 hour. Cover with a clean tea towel.

Dust your work surface with a little flour and roll out the dough into a rectangle about 40 x 20 cm.

Mix the lemon curd with the cornflour in a small bowl. Spread this over the dough.

Roll up the dough from the long side. Cut into about 15 pieces.

Grease a baking tray or baking sheet and place the rolls on it. Place them in the tin with the cut side up. Cover with cling film and leave to rise for half an hour.

Bake the lemon curd rolls for about 25 minutes until golden brown. Leave to cool completely.

Make the icing by mixing the icing sugar with the lemon juice to the desired consistency. Spread the icing over the rolls.