Copyright Thomas Saaristo  All Rights Reserved
Lemon buttercream
1 cup butter, at room temperature
8 cups confectioners sugar
1/2 cup freshly squeezed lemon juice
1 teaspoon grated lemon zest

Place the butter in a large mixing bowl. Add 4 cups of the sugar, the juice, and the
zest. Beat until smooth and creamy

Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of
good spreading consistency

If desired, add a few drops of yellow food coloring and mix thoroughly

Use and store at room temperature