The Ultimate Guide to Lemon Swiss Meringue Buttercream
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.
Servings: 6
Calories: 372kcal
Ingredients
Lemon Curd
- 145 g Lemon Juice
- 3 Eggs large
- 1 Egg Yolk
- 150 g Granulated Sugar
- ¼ teaspoon Kosher Salt
- 225 g Unsalted Butter softened
Swiss Meringue Lemon Curd
- 75 g Egg Whites
- 150 g Granulated Sugar
- 225 g Unsalted Butter room temperature
- 200 g 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
Video
Notes
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!
Nutrition
Calories: 372kcal | Carbohydrates: 25g | Protein: 2g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 25mg | Potassium: 30mg | Sugar: 25g | Vitamin A: 937IU | Calcium: 10mg | Iron: 0.03mg
