110 grams butter, room temperature
90 grams sugar
3 egg yolks
1/4 tsp lemon oil
Zest of 1 lemon
180 grams flour
2 grams salt
Cream the butter, sugar, lemon zest and lemon oil together until well combined. Add the yolks and mix until combined. Add the flour and salt and mix.
Place the soft dough into a pastry bag fitted with a star tip. Pipe rosettes onto a sheetpan lined with parchment paper.
Bake at 350F for about 12 minutes or until lightly golden.
Let them cool completely and fill with the lemon buttercream.
75 grams egg whites
150 grams sugar
225 grams butter, room temperature
Zest of 2 lemons
1/2 tsp lemon oil
Juice of 1 lemon
Place the egg whites and sugar in the bowl of an electric mixer. Place the bowl over a double boiler. Whisk the egg whites and sugar until the sugar starts to melt and the egg whites appear very white and light, almost like a light marshmallow. It should be very hot to the touch.
Remove the bowl from the heat and place in electric mixer. Whip until meringue forms and the bowl feels cool.
Add the softened butter one tablespoon at a time. Add the juice, oil and zest. It might appear as the buttercream is separating. Continue whipping until it comes together.