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Serves: 4
Ingredients:
• 5/8 cup lemon
juice
• 3 large eggs
• 1 large egg yolk
• 3/4 cup sugar
• 1 pinch salt
• 1 cup unsalted
butter
Method:
- "You just do that whisking-over-a-double boiler thing till it gets thick and glassy and leaves a lingering trail behind your whisk (or you can go rogue and cook it over low, direct heat -- just be prepared to strain out any cooked egg bits).
- Then pull it off the heat to cool while you slice your butter into neat tablespoons and pull out your blender.
- Here comes the violence: Scrape the curd into the blender and let it rip, dropping in pats of butter one at a time. Each one is greeted with a satisfying -- suck! glurgle! -- as the lemon curd drinks up the butter and slowly swells. The chunks of chilled butter cool down the mixture and thicken it faster than the traditional all-stovetop method would, while the blades of the blender beat in extra air.
- The result is a buoyant, stable buttercream that stays spreadable in the fridge for days. It's smoother and more mellow than curd, which is often so severe in its pucker that you must take measures to lighten it after the fact -- a mousse folded in; a thick, sweet layer of meringue piled on top. You won't need, or want, to do that here."
