Lemon Meringue Buttercream

INGREDIENTS

INSTRUCTIONS

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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