Easy Lemon Buttercream

This recipe is a simple variation on buttercream, using pasteurized raw egg yolks. The buttercream needs to chill for two to three hours. Plan to make it a few hours before baking the cake that will be frosted or filled. Alternatively, make the buttercream a day ahead. The next day, let the buttercream soften on the counter for an hour to warm to a spreadable consistency before applying to the cake. Use good-quality 10x (sifted 10 times) powdered su