Lemon Curd Genoise Part II

I chose a Swiss Meringue Buttercream (a bit "healthier" than a French Buttercream) to top my cake with. Also made a vanilla simple syrup for cake glazing.

Followed Joe Pastry's instructions here: http://joepastry.web.aplus.net/index.php?cat=93



Vanilla Simple Syrup

- 2 parts water to 1 part sugar (by weight)
- 1 tsp vanilla extract

1. Bring water and sugar to a low boil, until sugar is completely dissolved.
2. Upon cooling, add in vanilla extract, or other flavorings (e.g. liqueurs).
3. Set aside for later use in glazing cake.

Swiss Meringue Lemon Buttercream

- 4 egg whites
- 1/4 tsp cream of tartar
- 1 cup sugar
- 3 sticks butter (they recommend 4 sticks, but 1 less stick might be slightly healthier)
- zest from 3 lemons
- 1 Tbsp lemon juice from 1/2 lemon

1. Heat egg whites, sugar, cream of tartar in double boiler to about 160 degrees F, to kill off any potential Salmonella. The sugar will prevent the egg whites from denaturing and cooking.
   
2. Transfer to stand mixer (with whisk attachment), beat on high to form stiff peaks.
3. Remove whisk attachment, add paddle attachment.
   
4. Add in butter, one slice at a time, beat on medium high.
5. After buttercream is finished, add in flavorings. I added lemon zest, and lemon juice.
6. Set aside for cake assembling.
7. Buttercream can be stored in an air-tight container and refrigerated; to use, let it come to room temperature, then re-beat using paddle attachment on stand mixer.