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Lemon glaze recipe needed

  • j
  • 3

Hey all,

Just made the Guinness Stout Ginger Bread that has been posted here - came out fine. I looked for a lemon glaze recipe on Google, found several. The one I tried sounded very simple - 5 tbs of lemon juice (fresh) wisked with 1-3/4 cups of powdered sugar. The consistency and appearance were fine, but the flavor was more like a sugar glaze with some lemon flavoring in it. What I'd like to have is the opposite - a strong/tart intense lemon flavor with a little sweetness to cut it. Does anyone have a recipe for something like this???
Thanks in advance.

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  1. That's how I make lemon glaze, but just add one cup of sugar to start with, and keep tasting and adding until it tastes right. It really is going to vary depending on the batch of lemons and whether you are using Meyer or Eureka lemons.

    1. b
      babette feasts

      You can use lime juice for a more potent tartness and/or add fresh lemon zest.
      You need to add a LOT of sugar to get a powdered sugar glaze thick enough.

      1. I don't care for the starchy taste of powdered sugar used in great quantities, so I use a simple syrup flavored with lemon juice to taste. Just boil equal parts water and sugar until the sugar is dissolved. Then add lemon juice until you achieve the desired tartness. It flavors the cake or bread without that gloppy taste and appearance.