Light Lemon Glaze
By America's Test KitchenPublished on July 29, 2008
Yield
Makes 1 generous cup
Ingredients
1 cup confectioners' sugar (4 ounces/113 grams)5 teaspoons juice from 1 lemon1 tablespoon grated zest from 1 lemonPinch salt
Instructions
- Whisk all the ingredients together in a medium bowl. Drizzle the cake with the glaze and let set for 15 minutes before serving.
Yield
Makes 1 generous cupIngredients
1 cup confectioners' sugar (4 ounces/113 grams)
5 teaspoons juice from 1 lemon
1 tablespoon grated zest from 1 lemon
Pinch salt
Ingredients
1 cup confectioners' sugar (4 ounces/113 grams)
5 teaspoons juice from 1 lemon
1 tablespoon grated zest from 1 lemon
Pinch salt
Ingredients
1 cup confectioners' sugar (4 ounces/113 grams)
5 teaspoons juice from 1 lemon
1 tablespoon grated zest from 1 lemon
Pinch salt
Instructions
- Whisk all the ingredients together in a medium bowl. Drizzle the cake with the glaze and let set for 15 minutes before serving.
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