To make the lemon curd

1. Mix together the egg yolks, sugar, lemon juice and zest in a small saucepan and cook over medium heat stirring constantly with a wooden spoon until mixture thickens. Remove from heat and stir in the butter one tbsp at a time.
2. If you prefer you can run the curd through a fine sieve to remove the lemon zest for a milder lemon flavor. I never do though because the more lemony the better for me. (Lemon curd is great on your morning toast too.)
3. To assemble the pinwheels, cut the dough into 5 inch squares and place on a parchment lined baking sheet. Using a knife or kitchen scissors, make a 1 ½ inch cut at each corner of the dough, diagonally toward the center of the danish. Spoon a teaspoon of lemon curd in the center of each square of dough.
4. Gather every second point of dough, bringing it to the center of the Danish. Press these 4 corners together slightly. Brush the pastry with the egg wash and sprinkle with the granulated sugar. Bake in a preheated 375 degree F oven for 20- 25 minutes or until puffed up and evenly golden brown. Cool for at least 10 minutes and serve.