Lemon Glaze

5 from 12 votes

A tart yet sweet icing glaze flavored with lemon juice, lemon zest and a touch of salted butter for richness and depth.

Course Dessert

Cuisine American

Keyword lemon Glaze, lemon glaze recipe, lemon icing glaze

Prep Time 5

Total Time 5

Servings

Calories 110

Whisk together the confectioners’ sugar, butter and 2 Tablespoons of the lemon juice. It will be very thick. Whisk in more lemon juice, one tablespoon at a time until it reaches your desired consistency.
You can either mix the zest into the glaze or use it to decorate the glazed dessert.

This amount of icing is perfect for 12 muffins or donuts, scones, or a bundt cake. For a larger batch, recipe can easily be doubled or tripled

Tips:

To get the most juice, choose large lemons that feel heavy for their size and let them reach room temperature before using. Roll the fruit back and forth under your palm on a hard surface using firm pressure before juicing.
One large lemon should yield about 2 tablespoons of juice, so to be safe, I would buy 2 lemons for this glaze. If you have leftover, you can freeze in an ice tray by adding 1 tablespoon per ice cube for future use.
To use on warm baked goods: Make a thicker glaze and smooth it on. Use on warmed (not hot) desserts as heat will thin out the glaze can cause it to slide off it or soak into the crust and create a soggy result.
This icing glaze will harden slightly as it sets. Depending on the consistency you make, this typically takes approximately 30 minutes.
To thicken your glaze: Add additional powdered sugar a tablespoon at a time.
To thin out your glaze: Whisk in more lemon juice or water until it reaches the desired thickness.