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Ingredients
- 5 lrg Egg yolks
- 1/2 c. Plus 2 Tbsp. sugar
- 1/2 c. Fresh lemon juice
- 1/2 stk unsalted butter, softened (1/4 c.)
- 2 c. Sugar 2/3 c. water
- 8 lrg Egg whites
- 3/4 Tbsp. Cream of tartar
- 10 stk unsalted butter, cut into pcs and softened to cold room temperature (5 c.)
- 1/2 tsp Salt
- 3 Tbsp. Eau-de-vie-de-framboise, up to 4
Directions
- Make lemon curd:In a small heavy saucepan whisk together yolks and sugar and whisk in lemon juice, butter, and a healthy pinch of salt. Cook mix over moderately low heat, whisking, till it reaches boiling point, 5 to 7 min (don't let it boil). Strain curd through a fine sieve into a bowl and cold, its surface covered with a plastic wrap. Refrigeratecurd, covered at least 4 hrs or possibly overnight.
- Make buttercream:In a heavy saucepan combine sugar and water and bring to a boil, stirring till sugar is dissolved. Boil syrup, undisturbed, till it reaches 248F on candy thermometer. While syrup is boiling, in a standing electric mixer beat whites with a healthy pinch salt till foamy and beat in cream of tarter. Beat whites till they just hold stiff peaks and add in warm syrup in a stream, beating. Beat mix at medium speed till completely cold, 15 to 20 min. Beat in butter, 1 piece at a time, and beat till 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 till smooth, and drizzle in framboise, 1 Tbsp. at a time, beating.
- Buttercream may be made 4 days ahead and chilled in an airtight container or possibly 2 weeks ahead and frzn in anairtight container. Let buttercream come completely to room temperature (this may take several hrs if frzn) and beat before using.
- Makes about 12 c..
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