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Lemon Icing Glaze Recipe

Wonderful Iced Lemon Sugar Cookies. Yum!

Easily whipped together, adding this lemon glaze to any treat provides a fresh and sweet flavor. Great on sugar cookies, pound cakes, and poppy seed muffins. It’s uses are really up to your imagination!!

yields plenty (enough for a 9″ layered cake or a couple dozen cookies/cupcakes)

Playful, Pretty Lemon Cupcakes!

In large, heat-resistant bowl, add:

  • 2 1/4 Cups Powdered Sugar
  • 1/4 Cup Hot (boiling) Water
  • 1 tsp Lemon Oil
  • 2 TB Vinegar
  • 2TB Oil (your preference)
  • pinch of salt
  • yellow dye
    >>natural alternatives that provide yellow coloring include ground annatto seed and/or turmeric. Only a pinch is needed!

hot water bath

Blend until smooth. Consistency will be thick >>To maintain a workable, runny texture, put the bowl of glaze in a larger

bowl that’s filled with hot water (as pictured).

For spreading on, a spatula is best. Or! With cakes and loaves, you can always pour the glaze over to create a nice drizzle pattern. With individual cupcakes, you can simply dip them in to coat their tops. Another possibility is to pour the glaze in a ziplock bag, close, then cut off a corner and pipe the glaze through it to create pretty designs on your baked goods.



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