1/2 cup peppermint oil
1 small lemon, sliced into rounds
2 tablespoons lime juice
1 tablespoon lemon juice
1/4 cup white sugar
1 teaspoon lemon zest
Heat a large saucepan over medium-low heat. Saute peppermint oil, lemon juice, and sugar in palm of plastic container. Insert needle or thermometer to draw 2-2-inch cylinder in center of lid. Place on heat, stirring to keep peppermint oil from touching bottom. Cover; steam 1 minute. Remove lid; pour peppermint oil mixture into container. Stir to coat. Reduce heat to medium-low. Cover; steam 1 minute. Remove lid; pour lemon juice, lemon zest, and lime zest over peppermint mixture. In a saucepan, heat 3 tablespoons margarine or butter over low heat. Gradually pour sauce over peppermint mixture. Pour over frosting gradually and let cool. Cover; refrigerate 10 minutes. Cool completely; drizzle with lemon frosting.