Lemon Frosting Recipe

This is the frosting that pairs great with the Blueberry Lemon Cake. It's also the frosting, Mom, always uses with it.

Ingredients

Lemon Curd:

2 large egg yolks
⅓ cup lemon juice (fresh-squeezed preferred)
2 Tablespoons granulated sugar
¼ teaspoon table salt
4 Tablespoons unsalted butter (cut into pieces)

Frosting:

1 cup unsalted butter (softened)
3 cups powdered sugar

Prep

Add only when cake is completely cooled.

Instructions

Step 1

In a small saucepan, whisk together egg yolks, lemon juice, sugar, and salt.

Step 2

Add butter and cook over medium-low heat, whisking constantly until mixture is thickened (the whisk should leave trails through the curd and it should be able to coat the back of a spoon).

Step 3

Remove from heat and pour through a fine mesh strainer into a heatproof bowl. Allow to cool completely before proceeding (you can transfer to the refrigerator to cool faster).

Step 4

Using an electric hand mixer or stand mixer, beat 1 cup softened butter until light and fluffy (high speed about 30-60 seconds). Gradually add powdered sugar until completely combined.

Step 5

Drizzle in cooled lemon curd and stir until completely combined. Be sure to scrape the sides and bottom of the bowl to ensure ingredients are well-combined. Note: if frosting is too thin you can add additional powdered sugar, up to 1 cup

Step 6

Spread or pipe over cake or cupcakes.