Photo: Mary Ellen Bartley
Yield
1 cup

Use dried egg whites if you are uneasy about eating uncooked eggs.

How to Make It

In a large bowl, combine the sugar, egg white, and lemon juice. With a wooden spoon, mix the ingredients together until the icing is thickened and smooth, about 2 minutes. The icing will keep up to 2 days in an airtight container in the refrigerator; before using, beat it with a fork. Stir in very small amounts of water if it seems too thick. This recipes yields enough icing for 2 to 4 dozen cookies.

Ratings & Reviews

tboneskitchen's Review

tboneskitchen
February 14, 2012
Very easy!

sgboxer's Review

sgboxer
December 19, 2011
Very simple and tasty! We used this to make Gingerbread Houses and it was perfect.