7-Minute Lemon Icing
Two large egg whites
1-1/2 cups granulated sugar
3 tablespoons cold water
2 tablespoons fresh lemon juice
2 tablespoons light corn syrup
1 teaspoon vanilla extract (optional)
1 teaspoon 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.
Recipe makes 12 servings.
Nutrition Information per Serving:
Calories 111 Fat 0g Calories from fat 0% Cholesterol 0mg Protein 0.6g
Carbohydrates 26.9g Fiber 0g Sugar 26.8g Sodium 22mg Dietary Exchanges:
Sugar: 1.7, Very lean meat protein: 0.1
Jenn B In SWMO
http://groups.yahoo.com/group/Recipe_USA_Group/
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/