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Lemon Glaze

This bright, tangy lemon glaze transforms ordinary baked goods into something extraordinary with just a few simple ingredients and about five minutes of your time. Made from fresh lemon juice and powdered sugar, it creates the perfect balance of sweetness and citrus punch that works beautifully on everything from pound cakes to cookies.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 12 tablespoons
Course: Condiment, Topping
Cuisine: American
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups powdered sugar also called confectioners' sugar or icing sugar
  • 3 to 4 tablespoons fresh lemon juice from about 1.5 to 2 lemons
  • 1 teaspoon lemon zest optional, for extra lemon flavor
  • Pinch of salt optional, to balance sweetness

Equipment

  • Medium mixing bowl
  • Whisk or fork
  • Fine-mesh strainer or sifter
  • Citrus juicer or reamer
  • Measuring cups and spoons
  • Microplane or zester (optional)

Method
 

  1. Place your powdered sugar in a fine-mesh strainer or sifter set over a medium bowl. Sift the sugar to remove any lumps that could create a bumpy glaze.
  2. Roll your lemons firmly on the counter with the palm of your hand before cutting them in half. Juice enough lemons to get at least 3 tablespoons of fresh juice, straining out any seeds.
  3. Pour 3 tablespoons of lemon juice into the sifted powdered sugar. Start with less liquid than you think you need because you can always add more but can't take it away.
  4. Whisk the mixture vigorously for about 30 seconds until it becomes completely smooth and all the sugar dissolves. You want a consistency that drips slowly from the whisk but isn't runny.
  5. Check if your glaze has the right thickness for your intended use. For a thin, translucent drizzle, add the remaining tablespoon of lemon juice or even a bit more. For a thicker glaze that sets opaque and firm, add more powdered sugar one tablespoon at a time.
  6. If you're using lemon zest, stir it in now along with a tiny pinch of salt if desired. Mix just until everything is evenly distributed.
  7. Dip a spoon into the glaze and hold it horizontally over the bowl to test consistency. The glaze should fall in a slow, steady ribbon that takes a few seconds to disappear back into the surface. If it runs off immediately like water, whisk in more powdered sugar. If it barely moves, add more lemon juice drop by drop.
  8. Apply the glaze right away while it's at its smoothest and most workable. Drizzle it over cooled baked goods, dip the tops of cookies directly into it, or spread it with an offset spatula. The glaze will begin to set within 10 to 15 minutes and fully harden in about an hour.

Notes

Always glaze baked goods that have cooled completely to room temperature. If your cake or cookies are even slightly warm, the glaze will melt, become translucent, and soak in rather than sitting on top as a pretty coating. Store leftover glaze in an airtight container in the refrigerator for up to one week. Whisk vigorously and add a few drops of lemon juice before reusing if it has thickened.