Lemon Curd Layer Cake
Silken white chocolate buttercream frosts a tender yellow cake layered with rich lemon curd in this recipe from the restaurant Rye KC in Leawood, Kansas. Todd Coleman

Silken white chocolate buttercream is an essential icing in any baker’s arsenal. This one starts with a base of Swiss meringue, wherein egg whites and sugar are mixed in a bain marie until they reach 140º. They’re then whipped to fluffy peaks and flavored accordingly. Use this icing to frost a summery Lemon Curd Layer Cake.


  • 34 cup sugar
  • 3 egg whites
  • 20 tbsp. unsalted butter, softened
  • 2 oz. white chocolate, melted and cooled
  • 1 tsp. vanilla extract
  • 18 tsp. kosher salt


  1. Place sugar and egg whites in the bowl of a stand mixer and set it over a saucepan of simmering water; stir mixture until egg whites register 140° on an instant-read thermometer. Remove bowl from saucepan and place on stand mixer fitted with a whisk; beat on high speed until meringue is cooled and stiff peaks form. Replace whisk with paddle and add softened butter to meringue; beat until smooth. Stir in white chocolate, vanilla, and salt.