1 tablespoon butter, softened
1/4 cup fresh lemon juice
1 tablespoon finally grated zest of orange or Meyer lemon
4 cups confectioners’ sugar
- Combine ingredients and drizzle glaze right before serving.
The lemon glaze can be made in advance and stored in the refrigerator. Gently warm the refrigerated container in hot water to restore the glaze to a drizzling consistency. You can also add a little warm water to thin the glaze if it is too thick.
From the Kitchen of Debbie Hughes: “For my lemon glaze I combine zest, lemon juice and powdered sugar. I use a little less than half a package of powdered sugar.”
From the Kitchen of Jennifer Leigh Miller: “I used 1 1/2 cups of powdered sugar instead of 4 cups mentioned in the recipe. When I made it according to the recipe, I added more butter and lemon juice and ended up with enough glaze for 3 different batches.”