Lemon Frosting

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Preparation info

  • About

    2 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • cups sugar
  • ½ cup water
  • tablespoons light corn syrup
  • 2 egg whites
  • teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon rind
  • tablespoons fresh lemon juice


  1. Boil sugar, water and corn syrup, stirring until sugar dissolves, to 242°F. on a candy thermometer.

  2. Beat egg whites with salt until stiff. Add syrup gradually and beat until stiff. Add remaining ingredients and beat again until stiff.

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