• Heat the oven to 375 degrees.
• Unwrap one puffed pastry sheet. Roll the sheet out on a lightly floured counter to smooth the seams together.
• Spread 1/2 cup of lemon curd onto the pastry sheet.
• Starting from one of the longer sides, roll the sheet into a tight log.
• Use a serrated knife to slice the log into 12 one-inch thick rolls.
• Place the slices onto a parchment- or silplat-lined baking sheet. Repeat above steps with the second sheet and remaining lemon curd. Bake for 20-25 minutes.
• Juice and zest the lemon. In a small bowl, combine the powdered sugar and lemon juice. Drizzle onto the hot rolls with a spoon.
• Sprinkle each roll with lemon zest and almonds.

Lemon Curd

• Juice and zest the lemon set aside.
• With a hand mixer or stand mixer, cream together the sugar, lemon zest and butter. Beat in the eggs one at a time, followed by the lemon juice and salt.
• Place in a saucepot over low heat. Cook, stirring often 10-15 minutes, until thickened.
• Remove from heat. Use or chill for up to one week.