Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

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

Recipe by Real Simple December 2000

Gallery

Mary Ellen Bartley

Recipe Summary

Yield:
1 cup
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

calcium 0mg; 26 calories; calories from fat 0%; carbohydrates 7g; cholesterol 0mg; fat 0g; fiber 0g; iron 0mg; protein 0mg; saturated fat 0g; sodium 2mg.
Advertisement
Advertisement