1/2 tsp xanthan gum
pinch of salt
For homemade lemon curd:
1/2 cup (100 mL) lemon juice (use freshly squeezed lemon juice)
2/3 cup (135 g) caster sugar
1/8 tsp salt
5 egg yolks
6 tbsp (85 g) unsalted butted, at room temperature
For buttercream:
4/5 stick (90 g) unsalted butter, softened
3/4 cups (95 g) powdered sugar, sifted
2 tbsp milk
For lemon juice icing:
1 cup (125 g) powdered sugar, sifted
4 tbsp lemon juice
You will also need:
flower-shaped cookie cutter, about 2 1/2 inch in diameter
round piping nozzle or bottle cap, with which you can cut out circles about 3/4 inch in diameter
Instructions
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