• In a medium saucepan, heat sugar and water over medium heat
until sugar dissolves and mixture boils. Boil until mixture registers
243° on a candy thermometer.
• In a mixing bowl, beat egg whites at medium speed with an
electric mixer until soft peaks form. With mixer running, very
slowly add hot syrup, beating until completely cool and soft
peaks form. Set aside.
• In another bowl, beat butter, shortening, lemon juice, and
vanilla extract at medium speed until creamy and light. Add
meringue slowly to butter mixture, beating well.

(Pictured with Sweet William Cakes and Candied Sweet Williams)