Lemon Glaze

glaze on a cookie
Yield
1
cup(s)
Ingredients
  • 1 cup confectioners' sugar
  • 2 tablespoons milk, plus more to thin
  • 1 tablespoon freshly squeezed lemon juice (or 1 teaspoon lemon extract)
Directions
  1. In a small bowl, whisk together confectioners' sugar and 2 tablespoons of milk until smooth. Test the consistency by dripping the glaze from a spoon.

  2. Whisk in lemon juice or lemon extract. If you'd like it a bit thinner, add more milk as needed.

  3. Brush or drizzle the lemon glaze on a warm or cooled cake.

Additional Notes

Store any leftover glaze in a tightly covered container in the refrigerator for up to a week. To use the refrigerated glaze on a future dessert, let it come to room temperature and whisk to recombine, or heat in a microwave until pourable.

Attribution
from https://www.thespruceeats.com