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In the bowl of a stand mixer, combine the egg whites and sugar. Place the bowl over a saucepan filled with gently simmering water, ensuring the bowl does not touch the water. Whisk the mixture constantly until it reaches 160°F (71°C) and the sugar has fully dissolved.
Remove the bowl from the heat and transfer it to the stand mixer. Whip the mixture on medium-high speed until the meringue becomes stiff, glossy, and the bowl is cool to the touch, which should take about 15 to 20 minutes.
Lower the mixer speed to medium and gradually add the butter, one to two tablespoons at a time. Allow each addition to fully incorporate before adding more. Keep mixing until the buttercream is smooth and silky, even if it appears curdled or soupy at first.
Incorporate the salt, vanilla, lemon juice, and optional violet food colouring, mixing until everything is well combined.
Switch to the paddle attachment and mix on low speed for 5 to 10 minutes to eliminate any air bubbles. If the buttercream is too soft, chill the bowl for 10 to 15 minutes and then continue mixing. If it is too firm, let it sit at room temperature for a few minutes before remixing.