Lemon Meringue Buttercream
By: Anonymous
Published: Friday, December 4, 2009 - 1:14am

Ingredients




5 lrg Egg yolks
1/2 cup Plus 2 tablespoons sugar
1/2 cup Fresh lemon juice
1/2 stk unsalted butter, softened (1/4 cup)
2 cups Sugar ⅔ cup water
8 lrg Egg whites
3/4 tablespoon Cream of tartar
10 stk unsalted butter, cut into pieces and softened to cool room temperature (5 cups)
1/2 teaspoon Salt
3 tablespoons Eau-de-vie-de-framboise, up to 4

Preparation

1 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. 2 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.  3 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. 4 Makes about 12 cups. 


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