Lemon glaze adorns baked goods such as pound cake, blueberry scones and sugar cookies. Make a glaze with either granulated or powdered — also called confectioner’s — sugar, depending on your desired results. Granulated sugar yields an almost transparent glaze that sinks into a baked product to infuse it with a tangy sweetness. Use it on quick breads or blueberry muffins. A powdered sugar glaze forms a thin, opaque coating that complements sweet yeast breads, pound cake and cookies.
You must heat a granulated sugar glaze to dissolve the sugar crystals. For every 1 1/2 cups of sugar, use about 1/4 cup fresh lemon juice. Stir constantly as you heat the mixture in a small saucepan over low to medium heat. Cook the sugar and lemon juice until the glaze is clear and no sugar crystals are evident, about 10 minutes. Cool slightly and then drizzle it over your baked goods.
Powdered Sugar Glaze
Powdered sugar glazes require no cooking. Use 2 tablespoons of lemon juice for every cup of powdered sugar and stir until all lumps are dissolved. If you want extra lemon flavor, grate in 1/2 to 1 teaspoon of fresh lemon zest. Some recipes also call for a pinch of salt to bring out the flavors of the lemon. The glaze will firm slightly as it sits.
References and ResourcesReal Simple: Glazed Lemon Cookies
Epicurious: Lemon Glaze Recipe
The New York Times: Lemon-Zest Glaze
Epicurious: Lemon-Glazed Lemon Bread