2 large egg whites
1-½ C. granulated sugar
3 T. cold water
2 T. fresh lemon juice
2 T. light corn syrup
1 tsp. vanilla extract (optional)
1 tsp. lemon zest, grated

Combine all ingredients, except vanilla and lemon zest, in the top of a double boiler or bowl. Bring water in the bottom of the double boiler or saucepan (if using a bowl) to a simmer. Place top of the double boiler or the bowl over the simmering water. Immediately begin whipping mixture 3 minutes with an electric mixer on medium speed. Increase speed to high and beat another 3 minutes. Remove top of double boiler. Add vanilla and lemon zest. Beat 1 minute on high speed until mixture holds stiff peaks and is satiny. Makes enough to fill and frost a double layer 8- or 9-inch cake or the angel food cake.