|lemon juice, freshly squeezed and strained (about
|fine sea salt||.||.|
|unsalted butter, cold|
A stand blender or immersion blender
Have ready a fine-mesh strainer suspended over a medium bowl.
In the top of a double boiler set over barely simmering water (do not let the bottom of the container touch the water), whisk the egg yolks and whites with the sugar until well blended. Whisk in the lemon juice and salt. Cook over medium-low heat, stirring constantly with a silicone spatula (be sure to scrape down the sides of the pan), until thickened and resembling hollandaise sauce, which thickly coats the spatula but is still liquid enough to pour. The mixture will change from translucent to opaque and begin to take on a yellow color on the spatula. Do not let it come to a boil or it will curdle. Whenever steam appears, remove the pan briefly from the heat, stirring constantly, to keep the mixture from boiling.
When the curd has thickened and pools thickly when a little is dropped on its surface and disappears (an instant-read thermometer should read 180° to 184°F/82° to 84°C), pour it at once into the strainer and press it through.
Scrape the curd into a blender (or leave it in the bowl if using the immersion blender) and let it cool just until less hot to the touch, about 20 minutes at room temperature. (An instant-read thermometer should read 130° to 135°F/55° to 57°C.) Cut the butter into
Scrape the mixture into a medium bowl. Cover tightly and refrigerate until it has reached room temperature, 70° to 75°F/21° to 24°C, at least 2 hours. If refrigerating longer, let the buttercream reach room temperature before frosting.
The buttercream can be stored for 1 day at room temperature and up to 10 days in the refrigerator.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.