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Today, I’m sharing how to make the best lemon frosting I’ve ever made - It is very fluffy and stiff, not overly sweet, and perfectly citrusy. And the texture is not grainy and incredibly smooth. I’d love you to try it for your next baking project, and let me know how you enjoyed it 💕
📌 The ingredients to make lemon frosting🔥
[Lemon Curd] *** Double the recipe if you want extra curd for your dessert.
[Swiss Meringue Buttercream]
📌 Other lemony recipes:
Lemon Pound Cake
Lemon Madeleines
📌 Other frosting recipes:
Swiss Buttercream
Italian Buttercream
French Buttercream
American Buttercream
Cream cheese frosting
📌 The macaron recipe:
מצרכים
- Whole egg: 1 large egg
- Egg yolk: 1 (Save the egg white for Swiss meringue.)
- Granulated sugar: 1.7 oz | 50 g (1/4 US cup)
- Lemon zest: from 1/2 lemon
- Lemon juice: 2.1 oz | 60 g (4 Tbsp or 1/4 US cup)
- Unsalted butter: 1 oz | 28 g (2 Tbsp)
- Egg white: 2.4 oz | 67 g (from about 2 large eggs)
- Granulated sugar: 3.5 oz | 100 g (1/2 US cup)
- Unsalted butter: 8 oz | 226 g (2 US sticks)
- Salt: A pinch
- * For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **
הסרטון באדיבות הערוץ Pastry Living with Aya. הזכויות על הסרטון שמורות ליוצריו — פודיל מרכז ומפנה אליו בלבד. צפייה ביוטיוב ↗
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