Preheat the oven to 350 °F. Line a muffin tin with liners or spray with non-stick cooking spray.

Unroll one can of crescent dough onto a clean surface. If it's feeling a little too sticky, a light dusting of flour will do the trick, Separate into two sections lengthwise and pinch the seams the closed- think of it like giving the dough a little hug to keep everything together. Roll flat to ensure a perfect seal.

Spread 1/4 cup of lemon curd on each section, leaving a 1/2 inch border. This step is key-resist the temptation to spread it all the way to edges, or you might end up with a mess!

Gently fold the dough over itself, pinching the edges together. Slice in half lengthwise, roll each piece into a round with the cut side facing up.

Place each roll into a muffin cup. Repeat with the second can of dough, making 8 cruffins total.

Whisk the egg in a small bowl until frothy then brush each cruffin with the egg wash. Sprinkle with raw sugar to top it off!

Place the muffin tin in the oven and bake for 20-25 minutes, or until golden brown and flaky.

Let cool for 5 minutes before loosening the edges with a knife and transferring them to a serving plate and enjoy warm!