Lemon Meringue Buttercream Recipes

Steps:

• Wipe the bowl of an electric stand mixer and the whisk attachment with lemon juice to remove any trace of grease. Add sugar and egg whites to the bowl.
• Whisk sugar and egg whites together in the bowl of the stand mixer over simmering water, whisking constantly but gently, until temperature reaches 140 degrees F (60 degrees C), about 10 minutes. Return bowl to the stand mixer.
• Whisk sugar-egg white mixture in the stand mixer fitted with the whisk attachment until mixture is thick, glossy, and temperature of outside of bowl is room temperature. Change attachment to the paddle attachment and continue mixing on low speed. Add butter, 1 cube at a time; mix until silky-smooth. If mixture curdles, continue mixing and it will return to smooth.
• Pour vanilla extract and sprinkle salt into butter-sugar mixture; beat until fully incorporated.

Steps:

• Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment.
• Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy. Add the cream of tartar and continue to beat until soft peaks form. While beating, gradually add the sugar and then continue to beat until stiff peaks form. Beat in the lemon extract.
• Transfer the mixture to a pastry bag fitted with a star tip and pipe 1-inch meringues on the prepared baking sheets about 1 inch apart. Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour. Turn off the oven but leave the meringues inside with the door cracked open until they are completely cool and dry, about 2 hours. The meringues can be stored in an airtight container at room temperature for up to 2 days.

Steps:

• In a small heavy saucepan, combine 3/4 cups sugar sugar and water. Bring to a boil; cook over medium-high heat until a thermometer reads 250° (hard-ball stage), 8 to 10 minutes. Meanwhile, using a stand mixer, beat egg whites in a large bowl on high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved and soft peaks form. , Slowly pour hot sugar syrup over egg whites while beating continuously. Continue beating on high until mixture cools to room temperature, 15 to 20 minutes., Gradually add butter, a few tablespoons at a time, beating on medium after each addition until smooth. Beat in vanilla.

Steps:

• Place the egg whites and sugar into a metal bowl and set over a pan filled with about 2 inches of simmering water. Heat, stirring frequently, until the temperature of the egg whites reaches 140 degrees. They will feel very hot to the touch.
• Transfer the heated egg whites and sugar to a large mixing bowl or stand mixer. Mix at high speed (or as high as you can go without egg flying out of the bowl) until they have reached their maximum volume, 5 to 10 minutes. Mix on medium or medium-high speed while pinching off small pieces of butter and throwing them in. Mix in vanilla if using. The buttercream may look like it is breaking down, but keep on mixing and it will come back together.

Steps:

• Make the filling and crumb coat: Cook egg whites and sugar in a small saucepan over medium heat, whisking constantly until sugar is completely dissolved. Transfer to the bowl of an electric mixer fitted with the whisk attachment; mix on high speed until mixture is room temperature. With the mixer on medium-low, add butter, one piece at a time, mixing well after each addition.
• Remove whisk attachment and switch to paddle attachment. Increase speed to high and beat until buttercream comes together, about 5 minutes; beat in lemon extract.
• Make the frosting: In a clean saucepan and bowl of an electric mixer, repeat process in step 1.

Steps:

• Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans. Line bottoms with buttered parchment paper and dust with flour.
• In the bowl of an electric mixer cream the butter and sugar for 3 to 5 minutes, until light and fluffy. Add the eggs 1 at a time, scraping down the bowl as needed. Add the lemon juice and zest and mix well.
• In another large bowl, sift the flour, baking powder, baking soda and salt. Alternately beat in the dry ingredients and the milk to the batter in 3 parts, with dry ingredients at the beginning and the end. Mix until just combined.
• Pour the batter equally into the 2 pans. Bake for 45 to 55 minutes, until the tops are browned and a toothpick comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a rack to cool completely.
• Buttercream: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, the yolks, lemon juice, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the yolks at medium-high speed until light in texture and cool, about 10 minutes. Beat in the butter, a little at a time, until the icing is smooth and spreadable.
• To assemble: place 1 layer on a cake plate, browned side down, and spread with approximately 1/4 of the frosting. Top with the second layer, browned side up, and frost the top and sides. Decorate with raspberries.
• Click here to view Food Network Kitchen's healthier version of this recipe.

Steps:

• Make lemon curd:
• In a small heavy saucepan whisk together yolks and sugar and whisk in lemon juice, butter, and a pinch of salt. Cook mixture over moderately low heat, whisking, until it reaches boiling point, 5 to 7 minutes (do not let it boil). Strain curd through a fine sieve into a bowl and cool, its surface covered with a plastic wrap. Chill curd, covered at least 4 hours or overnight.
• Make buttercream:
• In a heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Boil syrup, undisturbed, until it reaches 248°F on candy thermometer. While syrup is boiling, in a standing electric mixer beat whites with a pinch salt until foamy and beat in cream of tarter. Beat whites until they just hold stiff peaks and add hot syrup in a stream, beating. Beat mixture at medium speed until completely cool, 15 to 20 minutes. Beat in butter, 1 piece at a time, and beat until it is thick and smooth. (Buttercream will at first appear very thin but as more butter is beaten in, it will thicken.) Beat in lemon curd and salt, beating until smooth, and drizzle in framboise, 1 tablespoon at a time, beating. Buttercream may be made 4 days ahead and chilled in an airtight container or 2 weeks ahead and frozen in anairtight container. Let buttercream come completely to room temperature (this may take several hours if frozen) and beat before using.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 3 8-inch cake pans.
• Mix the cake mix, water, eggs, and vegetable oil as directed on the package, and pour batter into prepared cake pans.
• Bake the layers in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Let cool in pan at least 20 minutes or until completely cool.
• When the cake is completely cool, run a paring knife between the cake and the edge of the pan. Hold the cake pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the cake pan with a plate or cooling rack, and invert it to tip the cake out of the pan and onto the plate.
• To fill and decorate, lay a cake layer onto an oven-safe plate, and spread half the lemon filling over the bottom layer. Place a second layer gently on the lemon filling, and spread the rest of the filling on the top of the second layer. Top with third layer.
• Beat the egg whites in a bowl until they form stiff peaks, then gradually add the sugar and continue to beat until the mixture forms a fluffy, shiny meringue. Spread the meringue all over the cake like a frosting, spreading it into decorative peaks and swirls. Place the decorated cake back into the hot oven, and bake until the peaks and swirls of meringue are lightly browned, about 10 minutes. Refrigerate 4 hours to overnight, then serve cold.