Light, silky, and oh-so-zesty — this Lemon Swiss Meringue Buttercream is a citrusy twist on a classic that’s sure to become your new favorite frosting! It's the perfect balance of sweet and tart, made for swirling onto cupcakes, piping over strawberry angel food cakes, or eating straight off the spoon (no judgment here!!). Whether you're piping into macarons or layering a lemony layer cake, this buttercream brings brightness and zest to your next bake.
When it comes to buttercream, Swiss meringue has always had a special place in my heart—and my pastry bag! Unlike the extra-sweet American version or the egg yolk-rich French buttercream, Swiss meringue is silky, stable, and beautifully balanced. It’s made by gently heating egg whites and sugar, then whipping them into a beautifully glossy meringue before slowly incorporating butter. The result? A cloud-like frosting that’s smooth, not too sweet, and effortlessly elegant. Compared to its more technical cousin, Italian meringue, it’s also a bit simpler to master—which makes it perfect for both beginner bakers and seasoned pros!
During my pastry chef days, I reached for Swiss meringue buttercream time and time again for wedding cakes, celebration bakes, and delicate pastries. And when I want to brighten it up? Lemon curd is my go-to. Folding in homemade curd adds a light, zesty tang that plays so well with the soft sweetness of the buttercream. It’s one of my favorite ways to layer in flavor without overwhelming a bake—just the right amount of citrus in every bite!
Why You'll Love this Recipe
- Delicately Tangy: The fresh lemon flavor cuts through the sweetness, making every bite feel light and refreshing.
- Dreamy Texture: Thanks to the Swiss meringue method, this buttercream is cloud-like, glossy, and smooth as silk.
- Versatile & Elegant: Pipe it, swirl it, or slather it—this buttercream works beautifully on everything from birthday cakes to springtime cupcakes.
- Make-Ahead Friendly: It keeps well in the fridge and freezer, so you can prep it in advance without worry.
How to Make Lemon Buttercream (Swiss Meringue Method)
Heating Swiss Meringue Base: In a heatproof bowl over a simmering pot of water (double boiler style), whisk together the egg whites and sugar. Keep whisking constantly until the mixture reaches 160°F (71°C)
Whisking & Adding Butter: Whisk the mixture, starting at a low speed and gradually increasing until soft peaks form and the mixture has cooled. Then slowly add the softened butter one Tablespoon at a time with the paddle attachment.
Prepping Lemon Curd: Spoon out the lemon curd into a small bowl and give it a quick stir to loosen it up—this makes it easier to incorporate smoothly into the buttercream.
Mixing in Lemon Curd: When you’ve reached the point where the buttercream is glossy and smooth, turn the mixer speed back to low. Add lemon curd, and mix on low until combined to complete.
Tips for Success
- Use Homemade Lemon Curd: For the brightest, most authentic flavor, I highly recommend using homemade lemon curd. Store-bought works in a pinch, but fresh curd takes this buttercream to the next level.
- Cool the Curd Completely: Make sure your lemon curd is fully chilled before adding it to the buttercream to prevent the mixture from breaking or becoming too loose.
- Add Curd Gradually: Incorporate the lemon curd slowly with the mixer on low, tasting as you go to adjust the tartness level to your liking.
- Room Temp Butter is Key: Soft, room temperature butter ensures the meringue emulsifies smoothly — cold butter will chunk, and warm butter can cause the mixture to become soupy.
- Don’t Panic if It Looks Curdled: It’s totally normal for Swiss meringue buttercream to go through an “ugly stage.” Just keep mixing, and it will come together beautifully.
- Make Ahead & Rewhip: This buttercream stores like a dream. Refrigerate for up to a week or freeze for up to 2 months. Let it come to room temp and rewhip until fluffy before using!
How to Use Lemon Curd Swiss Meringue Buttercream
This citrusy, cloud-like buttercream is incredibly versatile and brings an elegant touch wherever it lands! Here are some delicious ways to use it:
- Lemon Layer Cakes: Pair with lemon sponge, vanilla cake, or even almond cake for a show-stopping centerpiece.
- Filling for Lemon Macarons: Pipe a ring of buttercream around the edge and spoon a dollop of lemon curd in the center for a bright surprise.
- Cupcake Swirls: Pipe generous swirls on lemon or berry cupcakes and top with candied lemon peel or fresh zest.
- Buttercream Sandwich Cookies: Spread between shortbread or sugar cookies for a citrusy twist on a classic.
- Tarts & Pastries: Use it to top mini tart shells or fill cream puffs for a modern patisserie-inspired treat.
Storing Directions
Store your leftover buttercream in an airtight container in the fridge for up to 1 week or freeze for up to 2 months. When ready to use, bring to room temperature and rewhip until smooth and fluffy!
More Lemon Recipes To Try
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The Ultimate Guide to Lemon Swiss Meringue Buttercream
Ingredients
Lemon Curd
- 145 g (½ Cup & 1 Tablespoon) Lemon Juice
- 3 Eggs , large
- 1 Egg Yolk
- 150 g (¾ cup) Granulated Sugar
- ¼ teaspoon Kosher Salt
- 225 g (1 Cup) Unsalted Butter, softened
Swiss Meringue Lemon Curd
- 75 g (⅓ Cup) Egg Whites
- 150 g (¾ Cup ) Granulated Sugar
- 225 g (1 Cup) Unsalted Butter, room temperature
- 200 g (1 Cup) Lemon Curd
Instructions
Lemon Curd
- In a saucepan, heat a few inches of water on medium and bring to a simmer.
- With a non-metal whisk, whisk together all ingredients other than the butter in a non-metal heatproof bowl, and place on top of the saucepan allowing the hot steam of the water to slowly heat the mixture.145 g Lemon Juice, 3 Eggs, 1 Egg Yolk, 150 g Granulated Sugar, ¼ teaspoon Kosher Salt
- Take care to continuously mix while the temperature raises and the mixture thickens. Remove bowl from heat once a thermometer reads 180 degrees Fahrenheit.
- Continue whisking mixture continuously in order to help it cool down. Once the temperature has lowered to 135 degrees, add ½ inch pieces of butter to the mixture. Using an immersion blender or spatula, continue to blend until butter is fully incorporated. Place a piece of plastic wrap on top of the lemon curd and place in the fridge for 3-4 hours to chill.225 g Unsalted Butter
Swiss Meringue Lemon Curd
- Add your sugar and egg whites to the bowl of a stand mixer and place over a saucepan of boiling water. Make sure that your bowl is not touching the hot water! Your goal is to simply whisk the egg whites and sugar together over a gentle heat until the sugar has completely dissolved, then attach your bowl back to the standing mixer. The temperature of your egg whites and sugar should reach 170°F75 g Egg Whites, 150 g Granulated Sugar
- Whisk mixture starting at a low speed and gradually increase until soft peaks form and the mixture has cooled. Switch to using your paddle attachment, then start adding your butter bit by bit.225 g Unsalted Butter
- When you’ve reached the point where the buttercream is glossy and smooth, turn the mixer speed back to low.
- Add lemon curd, and mix on low until combined to complete.200 g Lemon Curd
April
I've never made lemon swiss meringue buttercream before, so excited to try this recipe!!