Lemon Buttercream

    18 minutes

    This is a silky smooth lemon buttercream which is a great filling or icing for cakes and cupcakes. Tart and delightful.


    Queensland, Australia
    1 person made this

    Serves: 4 

    • 8 egg yolks
    • 1 1/4 cups white sugar
    • 2 teaspoons lemon zest
    • 3/4 cup lemon juice
    • pinch salt
    • 110g unsalted butter, cubed
    • 340g unsalted butter, extra

    Preparation:10min  ›  Cook:8min  ›  Ready in:18min 

    1. Set a sieve over a bowl. In a saucepan, whisk together the egg yolks and sugar until blended. Stir in zest, juice, salt and 110g butter and cook, whisking, until it thickens, about 8 minutes. Strain through the sieve and let cool, stirring.
    2. In an electric mixer, beat the 340g butter until light and creamy, about 2 minutes. Gradually add the lemon curd while beating. Beat until creamy, about 2 minutes.

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