lemon swiss merengue
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
 
Ingredients
  • 5 egg whites
  • 1¼ cups (198 g) superfine sugar
  • 1½ cups (3 sticks) butter, cool but not cold and cut into cubes
  • 2 teaspoons vanilla bean paste
  • 1 teaspoon fresh lemon juice (from meyer lemons, if possible)
  • 1½ teaspoon lemon zest
  • 1 teaspoon lemon extract, more to taste
  • pinch of salt
Instructions
  1. Wipe the metal bowl of an electric stand mixer, whisk attachment and a whisk with vinegar or lemon juice and a paper towel to remove any trace of grease.
  2. Fill a saucepan with 1 inch of water and bring to a boil, then reduce to a simmer. Place a metal mixing bowl over the pot of simmering water (bowl should fit snugly but should not touch the water) and add the egg whites and sugar. Stir constantly with a whisk until the temperature reaches 140 degrees on a candy thermometer or until all the sugar has dissolved and the mixture is foamy. Remove from heat.
  3. Beat egg whites and sugar on high speed until the bottom of the bowl is completely neutral, about 10 minutes. Switch to the paddle attachment and turn mixer on low speed.
  4. Begin slowly adding the butter pieces and mix until the texture is smooth. If the buttercream curdles, keep mixing, it'll come back together.
  5. Add the vanilla bean paste, lemon juice, zest and extract and mix well. Taste, add a pinch of salt, and taste again. If you like a stronger lemon flavor, add ¼ tsp more lemon extract, tasting after each addition until the desired taste is achieved.
  6. You can store buttercream in the fridge in an airtight container for 3 days, or in the freezer for up to 6 weeks.
  7. * if you want to fully ice the cake, double the recipe
Recipe by oh honey bakes at https://ohhoneybakes.com/thyme-butter-lemon-cake/