Lemon glaze: the recipe for the aromatic coating for sweets and cookies

The lemon frosting it’s a cover aromatic perfect for decorating cakes, desserts, frozen desserts and biscuits: the acidity of this fragrant citrus fruit helps, in fact, to dilute the sweetness of the base sugars, giving balance and freshness to any preparation. Making it at home is very simple: just mix Granulated sugar e lemon juice, giving the frosting the right smooth, velvety texture. Those who prefer can add a little warm water to make it more delicate.

For an impeccable result, choose a few very fresh lemons, very juicy and not acidic: prefer those from the Sorrento Peninsula, which have an intense aroma, but a less acidic taste. The lemon icing is ideal for covering a soft and light lemon cake, but also the classic donut, to give a additional key to a simple and fluffy grandmother’s dessert.

Learn how to make lemon frosting by following the step-by-step procedure and tips.

How to make lemon frosting

Sift the icing sugar into a bowl 1.

Squeeze the lemons to get the juice 2.

Start by pouring a few drops of lemon juice into the powdered sugar 3.

Stir while continuing to add a few drops of lemon juice at a time 4.

At the end you should obtain a smooth, fluid and creamy consistency. 5.

Check the consistency of the frosting: if you prefer it more liquid, you can add more lemon juice or a drop of warm water. With the doses indicated in the recipe you will obtain a light icing for a cake of 26 cm in diameter 6.

Pour the frosting over your dessert seven and let it dry for at least an hour.

When the frosting is dry and hardened, cut it into slices 8 and enjoy your dessert.

Tips

You can enrich the lemon glaze with lemon peel grated lemon, candied, mint leaves, also depending on the dessert you will have to garnish.

If you would like to donate a more delicate taste to your lemon glaze, replace half the lemon juice with the same amount of warm water. If, on the contrary, you want to add an alcoholic note, flavor it with limoncello: use two parts lemon juice, one part water and one part liqueur.

For an even faster preparation, you can make the lemon glaze with the babe: Pour the filtered lemon juice into the bowl, add the icing sugar and mix for 30 seconds at speed 5.

variant

Alternatively, you can prepare the lemon frosting with the album: in this case we are talking about royal icing, to be prepared with 150 g of icing sugar, 30 g of egg white and the juice of a lemon. This type of lemon icing will be brighter and denser. It is ideal for writing, decorating or drawing on your cakes.

storage

The lemon glaze can be stored in the refrigerator, covered with plastic wrap, for maximum 3-4 days.