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1
In a small heavy saucepan whisk together yolks and sugar and whisk in lemon juice, butter, and a pinch of salt.
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2
Cook mixture over moderately low heat, whisking, until it reaches boiling point, 5 to 7 minutes (do not let it boil).
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3
Strain curd through a fine sieve into a bowl and cool, its surface covered with a plastic wrap.
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4
Chill curd, covered at least 4 hours or overnight.
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5
In a heavy saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved.
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6
Boil syrup, undisturbed, until it reaches 248F on candy thermometer.
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7
While syrup is boiling, in a standing electric mixer beat whites with a pinch salt until foamy and beat in cream of tarter.
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8
Beat whites until they just hold stiff peaks and add hot syrup in a stream, beating.
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9
Beat mixture at medium speed until completely cool, 15 to 20 minutes.
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10
Beat in butter, 1 piece at a time, and beat until it is thick and smooth.
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11
(Buttercream will at first appear very thin but as more butter is beaten in, it will thicken.)
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12
Beat in lemon curd and salt, beating until smooth, and drizzle in framboise, 1 tablespoon at a time, beating.
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13
Buttercream may be made 4 days ahead and chilled in an airtight container or 2 weeks ahead and frozen in anairtight container.
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14
Let buttercream come completely to room temperature (this may take several hours if frozen) and beat before using.
