Lemon Buttercream


2/3 cup sugar
1/8 teaspoon cream of tartar
1/3 cup water
5 egg yolks
1 cup soft unsalted butter
2 tablespoons lemon juice
zest of one lemon

Combine sugar, cream of tartar, and water in a saucepan. Stir over low heat until sugar is completely dissolved. Raise heat and boil syrup without stirring until a candy thermometer reads 238 degrees, or a few drops form a soft ball in cold water.

While syrup is cooking, beat egg yolks until they are fluffy. Pour hot syrup in a thin stream into yolks, beating constantly. As mixture cools, it will become thick and light. Continue to beat for a few minutes and set aside until entirely cooled. If the syrup has not been cooked sufficiently, no amount of beating will make the mixture thick enough. If syrup has been cooked too much, it will not beat smoothly into the egg yolks and will form little lumps of sugar.

Beat in softened butter, lemon juice, and lemon zest.

Yield: about 2 cups


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