by Katherine Walton on May 2, 2022 15 Comments
If you love the silkiness of Swiss Meringue Buttercream and the rich lemon flavour you find in homemade lemon curd, trying this Lemon Swiss Meringue Buttercream is a must. You only need these two recipes together to create a unique frosting that is easy to pipe into beautiful designs or to use as a filling when layering cakes, to cover cakes, and even use as a complimentary cream for various desserts. It is so versatile, its use is only limited to ones imagination.
This Lemon Swiss Meringue Buttercream recipe involves combining two recipes in specific quantities to achieve a silky, easy to pipe frosting that is rich in lemon flavour and retains the delicate and exquisite qualities of a Swiss Meringue Buttercream. You will first need to make my very easy and quick lemon curd which you will refrigerate and cool before adding to the Swiss Meringue Buttercream. The next step will involve making my most sought after Swiss Meringue Buttercream recipe. You will combine the two at the end and you will have the tastiest, creamiest Lemon Swiss meringue Buttercream you have ever tried. You will also be able to watch my full complete step by step recipe video as a companion guide to achieve this incredible recipe.
Watch my how to make a Lemon Swiss Meringue Buttercream recipe video below.
Firstly, make the Lemon Curd.
Secondly, make the Swiss Meringue Buttercream.
Third, and last step is to combine the completely cooled Lemon curd and Swiss Meringue Buttercream.
How to make sure this recipe is successful?
The most important step in this recipe is to ensure the lemon curd completely cools to room temperature before adding it to the Swiss Meringue Buttercream. If the lemon curd is still warm, the frosting will curdle and separate and you will have to start the recipe from scratch. At the same time you must make sure that the meringue has cooled to room temperature as well before adding it to the beaten butter when making the Swiss Meringue Buttercream stage.
How much frosting does this recipe make?
This recipe yields 5 metric cups of frosting. Depending on the piping tip used and style, this amount is for 12 to 24 standard cupcakes. This frosting is also enough to layer an 8″ by 6″ round cake including a crumb coat.
How are the ingredients measured in this recipe?
In this recipe and in all of my recipes I provide all ingredients in grams and in mL where applicable. I also provide the ingredient quantities in METRIC cup measurements. However, be aware that cup measurements and spoon measurements vary in different countries. Therefore, I highly recommended the use of scales where applicable to measure ingredients to achieve exactly what the recipe intends.
How to separate egg whites from egg yolks?
It is best to separate the egg whites from the egg yolk when the eggs are cold. Then leave the egg whites in a bowl covered to bring to room temperature.
What is caster sugar and can I substitute it in this recipe?
Caster Sugar is also known as super fine granulated sugar. Not to be confused or replaced with icing sugar also known as powdered sugar. You may replace the caster sugar with standard granulated white sugar in this recipe as in both the lemon curd and the Swiss meringue buttercream, the sugar is dissolved in liquid.
How to store and what is the shelf life of this Lemon Swiss Meringue Buttercream?
This Lemon Swiss Meringue Buttercream frosting can be kept refrigerated for up to 5 days. Bring to room temperature before use. You may simply re whip with a metal spoon. In rare cases the frosting may seem like it has separated during its storage time. You can easily fix it by re whipping the whole batch back in the mixer. Mix until the frosting comes together again.
Do you need to use a food thermometer?
I recommend the use of a digital food thermometer in order to know if the temperature of the egg whites has reached 70 degrees Celsius (158 Fahrenheit) to destroy bacteria which can be found in raw eggs.