Melt the butter over low heat and pour it into a bowl.

Stir in 1 1/2 dl of the milk and dissolve the yeast in the warm mixture.

Add the rest of the milk, as well as sugar, cardamom, and salt.

Add the flour and mix well to form a fairly firm dough, knead it on a floured surface until smooth and elastic.

Let rise for 1 hour. While it rises, prepare the filling:

Blend the pistachios into a coarse flour and then mix all the ingredients well into a cohesive mass.

Put lemon juice, eggs, sugar, and lemon zest in a small pot and heat gently over low heat, stirring constantly. After a few minutes, the curd will begin to thicken. Add the butter and continue whisking until the cream reaches your desired consistency. Remove from heat.

Whip all ingredients together into a fluffy whipped cream.

Shape into 10 buns and place on a baking sheet with parchment paper.

Brush with milk and bake for about 12 minutes until they are nicely golden.

Remove and let cool.

Cut a lid off each bun and first put a layer of pistachio paste and then a layer of lemon curd in each.

Put the whipped cream in a piping bag with a star tip and pipe a layer onto each bun.

Place the lid on top and dust with powdered sugar – serve.