Tiffany MacIsaac, Owner & Chef - Buttercream Bakeshop [Washington, DC]
3/4 cup granulated sugar
1/4 cup fresh lemon juice
14 large egg yolks
1/4 tsp. vanilla extract
1 cup unsalted butter, softened
How to Make It
Combine sugar and lemon juice in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.
Whisk egg yolks in a medium bowl. Gradually pour hot lemon mixture into the bowl, whisking constantly until combined. Return mixture to saucepan. Cook over medium, stirring and scraping bottom of pan constantly with a rubber spatula, until mixture simmers. Continue to simmer gently until thickened, 3 to 5 minutes.
Remove from heat and stir in vanilla extract. Whisk in butter until melted, or use an immersion blender to blend until smooth. Pour through a strainer into a clean bowl. Cover and refrigerate at least 8 hours and up to 1 week.
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