I love Swiss meringue buttercream and use it on the birthday cake I make for myself every year. I also make a lemon filling, and usually put some of that into the buttercream at the end. Maybe 3/4 of a cup or so. Yum :) I also have to confess that I like meringues when they are a little grainy, especially on lemon meringue pies. And the sweeter the better! I tend to add way more sugar than called for. Thanks for the great idea on the piping dam to keep the filling in! It's amazing how such a little thing can make such a big difference. Most welcome. Susan

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