Lemon glaze icing is a delightfully smooth and tangy addition to a variety of baked goods. Learn how to make the best with my top tips. Get ready to elevate your creations and savor the irresistible balance of sweetness and citrus zing.
If you’ve been perfecting your Italian knot cookies as long as I have, you know the transformative power of a well-crafted lemon glaze.
It’s the difference between good cookies and unforgettable ones. The magic lies in combining fresh lemon juice, powdered sugar, and a touch of coconut oil to create an irresistible tangy sweetness.
I’m excited to share my time-tested secrets and a few new ones for creating the ultimate lemon glaze.
Whether you are glazing a lemon loaf or want to make those lemon biscotti a little more special by drizzling a lemon glaze, this is for you.
Are you prepared to elevate your baked treats with the best lemon glaze icing? Let’s delve into the details and unlock the full potential of your culinary creations.
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Ingredients
Powdered sugar (confectioners’ sugar): Powdered sugar provides a smooth and consistent texture, ensuring the glaze is not gritty. It’s essential for achieving the right sweetness in your icing.
Freshly squeezed lemon juice: Freshly squeezed lemon juice provides a tangy kick and contributes to the natural acidity that balances the sweetness of the powdered sugar.
Coconut oil (optional): To achieve a glossy finish add, add a small amount of coconut oil. It contributes to a shiny appearance and brings a subtle coconut undertone to the glaze.
How to make
Now that you know the essential ingredients, making a lemon glaze icing is as simple as combining them in a bowl.
Add 2-3 tablespoons of sieved lemon juice to 1 cup of sifted powdered sugar gradually, about 1 tablespoon at a time, whisking continuously until well combined. If using, whisk in ½ teaspoon of melted coconut oil.
That’s it!
Remember to take it slow – I like to add the lemon juice gradually, letting it fully incorporate into the sugar before adding more. I find I have more control over the consistency and prevent any lumps or separation. Once you find the right balance, your lemon glaze is ready to adorn your favorite confections!
How to use lemon glaze icing
Lemon glaze is a versatile and easy way to elevate the flavor of many desserts. Here are some of my favorite ways to use it:
- Cookies: Transform your favorite cookies into citrusy delights by dipping or drizzling them with lemon glaze. Whether it’s Italian knot cookies, sugar cookies, or ricotta cookies, the tangy sweetness of the glaze pairs perfectly with it.
- Biscotti: Add a finishing touch to your lemon biscotti by drizzling them with a little lemon glaze. The crispiness of biscotti combined with the citrusy glaze creates a delightful treat perfect for dipping into your favorite hot beverage.
- Cakes: Drizzle it over your favorite bundt or chiffon cake for a zesty finish.
- Muffins: Add a citrus twist with a lemon glaze drizzle over classic vanilla or blueberry muffins. You can also drizzle over these lemon poppy seed muffins for an extra citrusy boost.
- Sweet bread: A lemon loaf or this simple sweet yeast bread recipe gets an extra boost from this delightful glaze.
Lemon Blueberry Scones
Upgrade blueberry scones with a lemon glaze for a delightful breakfast treat.
Variations: Combine the lemon icing with other citrus fruits like orange or grapefruit to change the flavor profile.
Tips
- Eliminate lumps: Sift powdered sugar before adding it to the glaze to eliminate any lumps. This ensures a smoother and lump-free consistency in your glaze.
- Room temperature ingredients: You’ll want to ensure all ingredients are at room temperature to achieve a smooth blend. If using coconut oil, you will want to have it in a liquid form.
- Consistency control: It’s essential to add lemon juice gradually and mix well to achieve the desired consistency.
- Sieve for smoothness: If you want an extra smooth glaze, pass the freshly squeezed lemon juice through a fine sieve or cheesecloth to remove any pulp or seeds. This ensures a silky texture in your glaze.
- Experiment with flavors: Don’t hesitate to experiment with additional flavorings. Vanilla extract, almond extract, or a splash of citrus liqueur can complement the lemon flavor and add depth to the glaze.
Defining glaze and icing
Glaze: A glaze is a thin, transparent, glossy coating poured or drizzled over baked goods. It adds a subtle sweetness and enhances the appearance of the treat without forming a thick layer. Glazes often have a slightly runny consistency.
Icing: On the other hand, icing tends to be thicker and more opaque than a glaze. It can be spread or piped onto baked goods, forming a more substantial and sometimes even a textured layer. Icings are often used for decorating and include powdered sugar, butter, and flavorings.
Adjusting consistency with lemon juice
The beauty of working with lemon glaze is its adaptability. You have control over the thickness by tweaking the amount of lemon juice. This allows you to customize it according to your preference or application.
- For a thinner glaze: Increase the amount of lemon juice for a thinner glaze that can be drizzled easily. This consistency is perfect for lightly coating cookies, muffins, or cakes.
- Thicker icing: If you aim for a thicker icing suitable for spreading or piping, use less lemon juice. This thicker consistency holds its shape well, making it ideal for decorating cakes, cookies, or other baked goods.
Remember, the key is to add the liquid gradually and mix thoroughly until you reach the desired consistency. You can always start with a smaller amount and add more as needed.
How to freeze lemon cookies with a lemon glaze
Get a jump start on your holiday baking and indulge in the irresistible charm of glazed Italian cookies. Here’s a quick guide on how to do it:
- Cooling stage: Allow the lemon glaze to dry completely at room temperature before freezing. This helps prevent condensation inside the freezer container. This can take up to 6 hours.
- Single layer: Place the cookies in a single layer on a baking sheet, ensuring they are not touching each other. This initial freezing on the tray helps prevent the cookies from sticking together.
- Freezing on the tray: Place the baking sheet with the cookies in the freezer for about 1-2 hours or until the cookies are frozen solid.
- Storage: Transfer the individually frozen cookies into a freezer-safe container or a zip-top plastic bag. Place a sheet of parchment paper between layers to prevent sticking.
- Seal properly: Ensure the container or bag is sealed tightly to prevent freezer burn and maintain the cookies’ flavor and texture.
- Labeling: Consider labeling the container with the freezing date to keep track of freshness.
- Thawing: When you’re ready to enjoy the cookies, remove them from the freezer and let them thaw at room temperature. Thawing overnight in the refrigerator is another option.
FAQ
If you have granulated sugar, you can make your powdered sugar. Simply process in a blender or food processor until it becomes powdery. This takes about one minute. Be careful not to over-process as it may turn into a paste.
A grainy lemon glaze usually occurs when the powdered sugar isn’t fully dissolved in the liquid. I recommend sifting your powdered sugar before adding it to the lemon juice to prevent this. This will help eliminate any clumps, allowing for smoother mixing. Additionally, add the lemon juice gradually, mixing well after each addition. This will help the sugar melt into the liquid and create a smooth, shiny lemon glaze.
Yes, you can freeze lemon cookies with the glaze. Follow a simple process: cool the cookies, glaze them, allow the glaze to dry completely at room temperature, freeze them on a tray, and then store them in a sealed container to enjoy later.
Recipe inspiration
I am in the process of creating a delightful lemon cranberry muffin recipe made with coconut oil when an idea struck me—why not use just a touch of coconut oil in the lemon glaze? The experiment was a success!
The ultimate test ensued when I used this lemon glaze recipe to ice my ricotta cookies (pictured above) with my grandkids last weekend. To say they devoured the cookies is an understatement.
I knew I had to share this with all of you and so here we are. Enjoy!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this recipe for lemon icing, I would love to hear about it in the comments below and be sure to rate the recipe!
Lemon recipes
Recipe
How to Make Lemon Glaze Icing
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Ingredients
- 1 cup icing sugar sifted, 120 grams
- 2-3 tablespoons lemon juice freshly squeezed, sieved
- ½ teaspoon coconut oil melted, optional
Instructions
- Add the sieved lemon juice to the sifted powdered sugar gradually, about 1 tablespoon at a time, whisking continuously until well combined.
- If using, whisk in ½ teaspoon of melted coconut oil.
- Use immediately to glaze your favorite baked goods.
Video
Notes
- Eliminate lumps: Sift powdered sugar before adding it to the glaze to eliminate any lumps. This ensures a smoother and lump-free consistency in your glaze.
- Room temperature ingredients: You’ll want to ensure all ingredients are at room temperature to achieve a smooth blend. If using coconut oil, you will want to have it in a liquid form.
- Consistency control: It’s essential to add lemon juice gradually and mix well to achieve the desired consistency.
- Sieve for smoothness: If you want an extra smooth glaze, pass the freshly squeezed lemon juice through a fine sieve or cheesecloth to remove any pulp or seeds. This ensures a silky texture in your glaze.
- Experiment with flavors: Don’t hesitate to experiment with additional flavorings. Vanilla extract, almond extract, or a splash of citrus liqueur can complement the lemon flavor and add depth to the glaze.
Nutrition
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Deb
Hi Marie. Again another delicious recipe, will add to my
Easter cookie tray!
PS Why add coconut oil!.?
Deb
Maria
I’m thrilled to hear you enjoyed the recipe Deb! The coconut oil in the lemon glaze not only adds a rich flavor but also helps it set nicely at room temperature. As the glaze cools, the coconut oil solidifies a bit, giving it a great texture and helping it hold its shape on the cookies.
Sara
So easy and so delicious! Thank you!
Maria
Thanks Sara! SO glad to hear you enjoyed the lemon glaze!