The Ultimate Guide to Lemon Swiss Meringue Buttercream
Serves 630 mins prep10 mins cook
Light, silky, and oh-so-zesty — this Lemon Swiss Meringue Buttercream is a citrusy twist on a classic that’s sure to become your new favorite frosting! It's the perfect balance of sweet and tart, made for swirling onto cupcakes, piping over strawberry angel food cakes, or eating straight off the spoon (no judgment here!!). Whether you're piping into macarons or layering a lemony layer cake, this buttercream brings brightness and zest to your next bake.
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What you need
Instructions
Lemon Curd 28 In a saucepan, heat a few inches of water on medium and bring to a simmer. 30 With a non-metal whisk, whisk together all ingredients other than the butter in a non-metal heatproof bowl, and place on top of the saucepan allowing the hot steam of the water to slowly heat the mixture. 29 Take care to continuously mix while the temperature raises and the mixture thickens. Remove bowl from heat once a thermometer reads 180 degrees Fahrenheit. 31 Continue whisking mixture continuously in order to help it cool down. Once the temperature has lowered to 135 degrees, add ½ inch pieces of butter to the mixture. Using an immersion blender or spatula, continue to blend until butter is fully incorporated. Place a piece of plastic wrap on top of the lemon curd and place in the fridge for 3-4 hours to chill. Swiss Meringue Lemon Curd 25 Add your sugar and egg whites to the bowl of a stand mixer and place over a saucepan of boiling water. Make sure that your bowl is not touching the hot water! Your goal is to simply whisk the egg whites and sugar together over a gentle heat until the sugar has completely dissolved, then attach your bowl back to the standing mixer. The temperature of your egg whites and sugar should reach 170°F 19 Whisk mixture starting at a low speed and gradually increase until soft peaks form and the mixture has cooled. Switch to using your paddle attachment, then start adding your butter bit by bit. 20 When you’ve reached the point where the buttercream is glossy and smooth, turn the mixer speed back to low. 21 Add lemon curd, and mix on low until combined to complete.View original recipe