Hello readers!

Time for an icing recipe. I made this recipe to go along with this Honey Lemon Cake with Lemon Meringue Buttercream recipe I recently made for Easter dessert. This Lemon Meringue Buttercream is light and tastes very much of springtime. Once again I've used Isaiah's Garden Lemon Life. If you haven't tried these products, you really should get on that. Particularly if you're a clean eater.

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~ Ingredients ~

1 c. stevia
¼ c. water
5 egg whites
2 c. butter
1 tsp. vanilla extract
1 Tbsp. Isaiah's Garden Lemon Life
Note: If using regular lemon juice, use 1/2 Tbsp. juice + 1/2 Tbsp. lemon zest.

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~ Directions ~

Boil stevia and water on medium heat. Meanwhile, beat the egg whites with an electric mixer on high speed. Continue beating for several minutes, until soft peaks form.


At this point, the sugar/water should have formed a syrup-like mixture. Add the syrup to the egg whites. Continue to mix on high for about 8 minutes, until mixture has cooled somewhat.

Add the butter a little at a time, mixing well between each addition. Finally, add the Lemon Life and whisk until combined.


Use on whatever cake/cupcake/ other delicious desserts your little heart desires. I used it with my Honey Cake with Lemon Curd & Lemon Meringue Buttercream for a fun Easter dinner dessert!