Ingredients

For Lemon Curd

• 2 large egg yolks
• ⅓ cup (80 ml) All Seasons Lemonade juice.
• 2 Tablespoons granulated sugar
• ¼ teaspoon table salt
• 4 Tablespoons (56 g) unsalted buttercut into pieces

For Frosting

• 1 cup (226 g) unsalted butter softened
• 1 Tablespoon (56 g) All Seasons Lemonade 
• 3 cups (375 g) powdered sugar

Recommended Equipment

Mixing bowl

Saucepan

Fine Mesh Strainer

Electric mixer

Instructions

In a small, non-reactive saucepan (see note), whisk together egg yolks, lemon juice, sugar, and salt.

2 large egg yolks, ⅓ cup (80 ml) lemon juice, 2 Tablespoons granulated sugar, ¼ teaspoon table salt

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, see video or photos in post for visual if desired).

4 Tablespoons (56 g) unsalted butter

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).

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.

1 cup (226 g) unsalted butter, 3 cups (375 g) powdered sugar

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/125g.

Spread or pipe over cake or cupcakes.