Culinary Institute of America

Lemon Hard Sauce

Preparation info
  • Makes

    2 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Butter, soft 1

Method

  1. Cream together the butter and sugar with the paddle attachment on medium speed, scraping down the bowl periodically, until smooth and light in color, about 5 minutes.
  2. Add the rum and lemon juice in several additions, blending well after each addition.
  3. Fill a pastry bag fitted with a #3 star tip with the mixture and pipe rosettes onto parchment paper.