I had a neighbor who wanted lemon icing and I just added the pure lemon extract instead of vanilla in my buttercream and she loved it.
I make mine with shortening. I haven't tried it with butter yet.
I use shortening in my buttercream, and for my lemon icing I just use my standard buttercream recipe and use lemon bakery emulsion as the flavoring. AMAZING
I make a swiss meringue buttercream and then add lemon curd at the end . It is really great.
That just made my mouth water!!! LOL
I make a swiss meringue buttercream and then add lemon curd at the end . It is really great.
Oh, that made my mouth water too! Is there a ratio of how much lemon curd to SMBC you use? I'm just wondering how much it might change the texture of the buttercream.
Thanks.... 
http://allrecipes.com/Recipe/Lemon-Cream-Cheese-Frosting-2/Detail.aspx
I have used this one two different times and it turns out really good. I used a combination of lemon juice and lemon extract.
I've made it both ways: SMBC made with butter and added lemon curd (not sure how much), which gives the icing a pale yellow color and is really good, or SMBC with a combination of lemon zest, fresh lemon juice and both lemon and vanilla extracts, starting with a tablespoon of the juice and a teaspoon of each extract, until I have a flavor I like. You need the lemon extract or you'll end up adding too much liquid (lemon juice) to the buttercream. This ends up staying more of a creamy color (more white than yellow). The good news is that either way, you can't go wrong. The curd route is certainly more work and takes longer, especially if you make your own curd.
Regardless of how you make it, the lemon goes wonderfully with seedless raspberry jam (take a good quality raspberry jam and pass it through a strainer). Put a thin layer of the jam next to the buttercream in between the layers. Yum!
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