Lemon icing, also known as lemon glaze, takes just 3 ingredients and 5 minutes to make. Perfect for dunking cookies and biscotti, or drizzling over a lemon loaf.
Lemon icing, or lemon glaze if you prefer it thinner, is the finishing touch that turns good cookies and cakes into unforgettable ones.
If you’ve been perfecting your Italian knot cookies as long as I have, you know just how transformative a well-crafted glaze can be.
The only ingredients you need are fresh lemon juice, powdered sugar, and a touch of coconut oil for that glossy finish.
As a retired dietitian, I appreciate how simple this really is, with none of the butter most icings rely on.
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Quick Overview
- Quick Overview Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: About 16 teaspoons (enough for 1-2 dozen cookies)
- Method: Whisked by hand, no cooking required
- Special Touch: Adding the lemon juice gradually gives you full control over consistency and prevents lumps or separation.
- Dietary Note: Vegan, vegetarian, and gluten-free as written.
- Serving Suggestions: Dunk lemon ricotta cookies or lemon biscotti directly into the glaze, letting the excess drip off, or drizzle it over a lemon loaf instead.
What You’ll Need
- 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 Lemon Icing
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 Icing
Lemon icing, or lemon glaze, is a versatile and easy way to elevate the flavour of many desserts. Here are some of my favourite ways to use it:
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 Glazed Baked Goods
Whether it’s cookies, biscotti, scones, or muffins, freezing glazed baked goods properly means you can bake ahead without sacrificing that glossy finish. 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 don’t have powdered sugar on hand, process granulated sugar in a blender or food processor for about one minute, until it turns powdery. Be careful not to over-process, it can turn into a paste if you go too far. Once you have your homemade powdered sugar, use it exactly as you would store-bought in this recipe.
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. Swap the lemon juice for orange or grapefruit juice to change the flavour profile entirely. The technique stays exactly the same, just adjust the amount as needed to reach your desired consistency.
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
Can’t get enough lemon? Here are a few more desserts to satisfy that citrus craving.
Recipe
Lemon 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
I originally published this post on December 5, 2023, and republished it on July 30, 2026, with updated content. Thanks for sharing!
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Michelle Masciarelli
Maria, I have been following you for a while and I am making your lemon ricotta cookies and icing. I just want to tell you that I am in love with your recipes. Thanks so much
Maria
Thank you for your wonderful support Michelle—it truly means the world to me. Happy baking!
Mary
Never thought about using Coconut oil. Have always put a dribble of butter. I guess it does the same thing. On a rushed day I just use the lemon juice. Great info!
Maria
Thanks Mary ♥
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!