5 c. flour
1 1/2 c. warm milk
3 eggs
1 cake fresh yeast or 1 env. dry yeast
1 can lemon pie filling
1 c. butter
10 tbsp. sugar
1 tsp. salt

Mix yeast, a little sugar and 1/4 cup warm milk in a small bowl and let it rise for a few minutes. Mix the rest of the ingredients together; then pour the yeast mixture in and mix all together, forming a large ball of dough. Let it rise, overnight in the refrigerator.

Oil baking pans and place dough in pans. Let rise for 1/2 hour. Bake at 375 degrees until golden brown. Cool. Cut bread in half down the middle lengthwise. Pour in lemon filling and put the top back on. Use a little lemon juice and powdered sugar to glaze the top.