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| LEMON FROSTING |
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- 1 teaspoon light corn syrup
- 7/8 cup sugar
- 1/4 teaspoon grated lemon peel
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- 1 egg white
- 3¼ tablespoons lemon
juice
- Few grains salt
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Beat together in top part of double boiler all ingredients except
¼ tablespoon lemon juice. Place over rapidly boiling water
and beat constantly with rotary beater 6 to 7 minutes, until
stiff enough to stand in peaks. Remove from heat. Add remaining
lemon juice. Continue beating until of consistency to spread. |
Purchase dessert
cookbooks
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