2 cups sugar
1/2 cup lemon juice
4 egg whites
zest one lemon
yellow food coloring, if desired
In a medium saucepan, bring sugar, zest and lemon juice to a boil, stirring occasionally. Continue to boil until it reaches soft ball stage (when a drop of the syrup forms a soft ball when dropped in cool water) while continuing to stir occasionally. Meanwhile, beat the egg whites and salt to soft peaks. Keep the mixer running (you need a stand mixer or a friend to complete this next step) while you strain a continuous stream of the molten syrup into the egg whites. Add the food dye. Beat for about 5 minutes or until the frosting is fluffy, glossy and cool. Frost cooled cake.
I love this frosting! Citrus is at its peak during the winter and I love taking advantage of that and making some really citrus packed recipes. This frosting is light and fluffy-almost marshmallowy- but has a strong, true lemon flavor. Sort of like a lemon meringue pie in frosting form. It is perfect on lemon cupcakes or even plain vanilla.