American Baker in Germany

 I already have a recipe up for lemon American buttercream, but I prefer Swiss meringue buttercream. I decided it was time for a Swiss meringue buttercream version. Lemon Swiss Meringue Buttercream: 7 eggs, separated zest of 1 lemon juice of 3-4 lemons (about 3/4 cup or 180mL) 3/4 cup (150g) sugar 1/4 cup (65g) cold butter 1 1/2 cups (300g) sugar 2 cups (500g) butter 1/2 tsp salt You're going to need two heat-proof bowls for this recipe. I have two metal bowls. In one, add the egg yolks, 3/4 cup sugar, lemon zest to it. Juice your lemons, straining them to make sure there are no seeds, and add it to the bowl. Whisk everything together. Heat mixture over a double boiler, stirring frequently, until color begins to lighten. Add cold butter and stir until butter is completely melted. Set aside and allow to cool completely. Lemon curd will thicken as it cools. Then, in the second metal bowl, whisk egg whites and sugar together. Heat over a double boiler, stirring frequently, until no mo...