George Lang

Lemon Glaze I

Citromjég I

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • ¼ pound confectioners’ sugar
  • 1 egg white
  • Juice and grated rind of ½

Method

Sift confectioners’ sugar to remove all lumps. Whip egg white with sugar, lemon rind and juice, till a spoon can stand up in it.