Lemon Glaze
A simple, zesty lemon glaze perfect for drizzling over cakes, cookies, and pastries. Ready in minutes with just a few ingredients.
Equipment
- Medium mixing bowl
- Whisk
- Fine mesh sieve for sifting
Ingredients
- 1 cup powdered sugar sifted for a smooth texture
- 2-3 tbsp lemon juice freshly squeezed for best flavor
- 1 tsp lemon zest optional, for added zestiness
- 1-2 tbsp milk or water, for desired consistency
Instructions
- In a medium bowl, sift 1 cup of powdered sugar to ensure a smooth glaze without lumps.
- Add 2-3 tablespoons of freshly squeezed lemon juice to the sifted sugar. Start with 2 tablespoons and add more if needed for the right consistency.
- If using, add 1 teaspoon of lemon zest to enhance the citrus flavor. Stir well to combine.
- Gradually whisk in 1-2 tablespoons of milk or water until the glaze reaches your desired thickness. For drizzling, aim for a consistency that ribbons off the whisk.
- Once mixed, use immediately by drizzling over your cooled baked goods.
Notes
Chef's Tips:
• For a thicker glaze, use less liquid; for a thinner glaze, use more.
• Avoid over-mixing to prevent the glaze from becoming too runny.
• Drizzle the glaze in a back-and-forth motion for an even coating.
Food Safety:
• Ensure baked goods are completely cooled before glazing to prevent melting.
• Store any unused glaze in an airtight container in the refrigerator for up to 3 days.