Not sure if it's the same thing but this recipe is from one of my many books
2 oz. table margarine,
4 tablespoons pure lemon juice,
1 lb. 6 oz. sifted confectioners sugar,
coloring if required
Stir margarine and lemon juice in medium-sized pan over low heat till melted. Add 1 lb. confectioners sugar,
stir over low heat without simmering till sugar is almost dissolved. Cook for 2 minutes from time mixture begins to
simmer gently at sides of pan, till it boils all over surface. Remove from heat, stir in further ½ lb. confectioners sugar.
Beat well; add rest of icing sugar, a spoonful at a time, till icing is a soft doughy consistency. Cool. Turn onto board dusted with
icing sugar, knead till smooth and white. Work in little colouring if required.
Satin icing is best used immediately, but can be wrapped in waxed paper and stored in a dry place
Extra satin icing can be colored and shaped into small sweets.