Lemon Meringue Buttercream

INGREDIENTS

INSTRUCTIONS

FOR LEMON CURD
FOR BUTTERCREAM
Make lemon curd:
In a small heavy saucepan whisk together yolks and sugar and whisk in lemon
juice, butter, and a pinch of salt. Cook mixture over moderately low heat,
whisking, until it reaches boiling point, 5 to 7 minutes (do not let it
boil). Strain curd through a fine sieve into a bowl and cool, its surface
covered with a plastic wrap. Chill curd, covered at least 4 hours or
overnight.
Make buttercream:
In a heavy saucepan combine sugar and water and bring to a boil, stirring
until sugar is dissolved. Boil syrup, undisturbed, until it reaches 248F on
candy thermometer. While syrup is boiling, in a standing electric mixer
beat whites with a pinch salt until foamy and beat in cream of tarter. Beat
whites until they just hold stiff peaks and add hot syrup in a stream,
beating. Beat mixture at medium speed until completely cool, 15 to 20
minutes. Beat in butter, 1 piece at a time, and beat until it is thick and
smooth. (Buttercream will at first appear very thin but as more butter is
beaten in, it will thicken.) Beat in lemon curd and salt, beating until
smooth, and drizzle in framboise, 1 tablespoon at a time, beating.
Buttercream may be made 4 days ahead and chilled in an airtight container
or 2 weeks ahead and frozen in anairtight container. Let buttercream come
completely to room temperature (this may take several hours if frozen) and
beat before using.
Makes about 12 cups.
Gourmet September 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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