Yield: 1 cake
| Measure | Ingredient |
|---|---|
| 2 \N | Egg yolks |
| ⅛ teaspoon | Cream of tartar |
| \N pinch | Salt |
| 2 tablespoons | Cold water |
| 1 tablespoon | Lemon juice |
| ¾ cup | Sugar |
| ¼ teaspoon | Lemon rind |
Place the egg yolks, cream of tartar, salt, water, lemon juice and sugar in the top of a double boiler. Place over boiling water (the upper pan should not touch the surface of the water) and beat with a rotary beater or electric mixer for about 7 minutes or until the mixture is thick and fluffy and holds its shape. Stir in the lemon rind. Spread on the cake. This icing is especially suitable for a white cake.
Makes enough for one 8-inch layer.
source: The Encyclopaedia of Cookery copyrighted in 1948
Submitted By PAUL MACGREGOR On 08-30-95