Lemon Topping / Topping de lamaie

Directions

1. Separate eggs, reserve whites and discard yolks (or save for use in a different recipe).

2. In a small bowl, beat the egg whites and salt until they are stiff, but not too dry.

3. Gradually and gently fold in the powdered sugar until well blended.

4. Grate zest from one lemon. Add to the bowl and stir until blended.

5. Finally, juice the lemon and add the liquid to the topping. Mix until blended.

                                                              

Notes: If Lemon Topping turns out too tart, you may add an extra ½ cup of powdered sugar.

 

Variations: Any other sort of citrus fruit will also work for this recipe including oranges and limes (though the latter may be fairly hard to find).