I actually really liked this - I thought of it as a lemon curd. I actually mixed up a couple of techniques. 1) used all lemon juice, no orange juice. 2) Stirred in the butter after taking it off the heat. 3) Added 1 1/2 tsp lemon zest along with the butter. 4) Strained it through a sieve into a bowl. I'm planning to use it as a filling between layers of a lemon cake.

Reviewed On: Mar. 6, 2008

Delicious! Kind of like a snickerdoodle. In fact, I rolled some in cinnamon sugar, and they tasted great. Rolled others in sugar sprinkles. I also added about 1/4 tsp almond extract.

Reviewed On: Oct. 18, 2007

This recipe is terrific! I have been skeptical of any recipes that call for crisco, but I substituted 3 parts butter and 1 part crisco, and it worked out great. Any advice on how to store the frosting if I'm not going to use it for a few days? Fridge, countertop? How far in advance can I use it to make buttercream roses if I leave them in the fridge? Thanks!!

Reviewed On: Feb. 9, 2003