- 1/2 cup freshly squeezed lemon juice (Trust me, it makes a difference, don't use any pre-squeezed stuff.)
- 1 tablespoon cornstarch
- 6 tablespoons butter
- 3/4 cup white sugar
- 4 egg yolks, beaten
- Pink food coloring
In a bowl whisk the egg yolks until smooth and set the bowl to the side. Now, in a pot mix together lemon juice and cornstarch until smooth and no chunks are left, then put in the butter and sugar. Bring the mixture to a boil in the pot over medium heat. Once it boils, stir non-stop for one minute. Here's where it gets tricky! You'll need to temper the eggs so you don't get scrambled eggs in your curd! You want to take a tiny amount of your boiling mixture and pour it slowly into the eggs, then pour the eggs into the mixture in the pan, whisking rapidly until fully combined. Bring the temperature down to low and stir non-stop for 5 whole minutes. At some point in this stirring process add in the pink food coloring.Stick this in the refrigerator for about an hour or two until the lemon curd sets.
- 2 cups confectioner's sugar
- 1/4 cup butter at room temperature
- 1 tablespoon freshly squeezed lemon juice (Yes, use fresh, nothing else!)
- 1 tablespoon whole milk
- Pink food coloring.
In a bowl mix confectioner's sugar, butter, and lemon juice until smooth. If milk is needed then add it in slowly as you beat the ingredients until the texture is light and fluffy. Don't forget to add in the pink food coloring!
I just used boxed fondant to save time, I made the roses white then brushed them with a pink edible glitter then left them to harden overnight.