Glaze for decorating cakes, pastries, Easter cakes

1. Separate the white from the yolk. The protein must be chilled.

2. Beat a glass of powdered sugar and one egg white until white. (It is better to add powdered sugar in parts.)

3. Squeeze juice from lemon. Beat, adding lemon juice to taste.

4. Cakes, cakes and Easter cakes covered with glaze should be placed in a cool oven to dry the glaze.