Lemon Swiss Meringue Buttercream

5 from 1 ratings

A light, silky buttercream flavored with real lemon curd—bright, tart, and never overly sweet.

Prep Time30

Cook Time10

Total Time40

Course: Dessert

Cuisine: Swiss

Servings: servings

Heat 1 inch of water in a saucepan until gently simmering. Place a heatproof mixer bowl over the pot, ensuring the water does not touch the bowl.
Whisk egg whites, sugar, and salt in the bowl. Heat, whisking constantly, until the mixture reaches 120–130°F, the sugar is fully dissolved, and the mixture feels warm, about 8–10 minutes.
Transfer the bowl to a stand mixer fitted with the whisk attachment. Whip on high speed until stiff peaks form and the bowl is no longer hot to the touch, about 6–8 minutes.
Switch to the paddle attachment. Add the butter all at once and mix on medium speed until fully emulsified and smooth, about 3–5 minutes.
Switch back to the whisk attachment. Add the lemon curd and whip until light, fluffy, and evenly incorporated, about 1–2 minutes.
Use immediately or store for later use.

Yield: 1 ½ quarts
Technique: If soupy, chill 20–30 minutes and re-mix.
Flavor Tip: For sharper lemon, add juice gradually after emulsification.
Storage: Refrigerate 2 weeks in an airtight container, or freeze 3 months. Refrigerator storage keeps texture best; the freezer is ideal long-term.