7-Minute Lemon Icing

Ingredient
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

Method
1. Combine all ingredients, except vanilla and lemon zest, in the top of a double boiler or bowl.

2. 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.

3. 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.

4. 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.