I LOVE Monkey Bread! Love, love, love it!! It’s easy to make and feeds a ton of people… which, for me, are also the downfalls of it… It’s too easy to make and it’s just two of us who eat it. So, I wanted to make a smaller batch of pull-apart bread that we can all enjoy without a ton leftover taunting us to eat.it.all!
My other big love, is my love for lemon. I wanted to bring the two together so I was looking up some recipes online and I really didn’t like the idea of using lemon pudding to make a Lemon Monkey Bread. I had some lemon curd so I thought I’d just improvise.
It totally worked!
I skipped the cinnamon in favor of just sugar and butter with a dollop of the lemon curd on top. It was perfect! The lemon baked into the giant muffins and everyone was a happy camper.
The other perfect thing was that each one was the perfect portion to enjoy and not indulge. Don’t get me wrong, I so wanted a second one, but I felt that this was a great way to maintain some self control.
I hope that you make these. You don’t need a special weekend or reason to enjoy in some lemony goodness! They also froze great and I can enjoy one whenever I want 🙂
Lemon Curd Monkey Bread
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: breakfast bread dessert lemon
Ingredients (serves 6)
- 1 package pre-made Biscuits
- 1/4 cup butter, melted
- 2 Tablespoons Sugar
- 1 cup Lemon Curd
- Jumbo Muffin Pan
Preheat the oven to 350 deg F and spray your pan with non-stick spray.
Divide the biscuits and cut them into quarters. Melt the butter and stir in the sugar. Coat the biscuit pieces in the butter and place 5 to 6 pieces into each cup. Add a tablespoon of Lemon Curd to the top.
Bake for 20 minutes until the tops start to brown. Remove from the oven and allow to cool for 10 minutes before removing from the pan.
I preferred these on the slightly warm side and not piping hot.