7 MINUTE LEMON ICING
• 2 large egg whites
• 1-½ cups granulated sugar
• 3 Tbsp. cold water
• 2 Tbsp. fresh lemon juice
• 2 Tbsp. light corn syrup
1 tsp. vanilla extract (optional)
• 1 tsp. lemon zest, grated
Combine all ingredients, except vanilla and lemon zest, in the top of a double boiler or bowl.
Bring water in the bottom of the double boiler or saucepan (if using a bowl) to a simmer.
Place top of the double boiler or the bowl over the simmering water. Immediately begin whipping mixture 3 minutes with an electric mixer on medium speed.
Increase speed to high and beat another 3 minutes.
Remove top of double boiler.
Add vanilla and lemon zest.
Beat 1 minute on high speed until mixture holds stiff peaks and is satiny.
Makes enough to fill and frost a double layer 8- or 9-inch cake or the angel food cake.
Nutrition information serving: Calories 111, Fat 0g, Calories from Fat 0%, Cholesterol 0mg, Protein 0.9g, Carbohydrate 27.8g, Fiber 0g, Sodium 16mg.
The National 5 A Day Program