Light Lemon Curd Buttercream


Preparation info

  • Difficulty


  • Makes

    1¼ cups

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About


2 large egg yolks 2 tablespoons plus 1 teaspoon (35 ml) 1.3 ounces 37 grams
large egg whites 3 tablespoons (44 ml) 1.6 ounces 45 grams
granulated sugar ½ cup 3.5 ounces 100 grams
lemon juice, freshly squeezed and strained (about 2 large lemons) ¼ cup plus 1 tablespoon (74 ml) 2.8 ounces 79 grams
fine sea salt a pinch . .
unsalted butter, cold 8 tablespoons (1 stick) 4 ounces 113 grams

Special Equipment

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 1 tablespoon slices. Blend on low speed, adding the butter 1 slice at a time, a few seconds apart, until all of it is incorporated.

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.