What a wonderful recipe! So delicious and beautiful. I put off making this because it looked so complicated, but actually wasn't, especially with the more detailed instructions and photos in the blog because instructions in the recipe itself were not as clear. One thing I wanted to mention was in the step where you spread half the cream filling down the center of the rectangle, it says to leave 2" on the sides, but unless I did something wrong following the recipe directions to divided the dough into "3 equal sections" in the wide, then you have approx. 3-1/4" on each side of the filling, which is what I had. Since I have to keep entirely lactose-free, I substituted lactose-free sour cream for the yogurt in the dough and the texture of the lemon bread was perfect. Of course, I also used lactose-free cream cheese and lactose-free sour cream in the fill and made my own lemon curd with lactose-free margarine. You photos helped me understand how to braid the bread, and mine came out looking as beautiful as the pictures in your blog. What a great addition this is for my restricted diet...and lemon is one of my favorite flavors.

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