Lemon Glaze

This Lemon Glaze is best served on my version of a Lemon Ricotta Ciambellone, adapted from a recipe that will be shared someday in the future.  As for now, I teach it occasionally in my classes.  Use this glaze on top of lemon bars, or any type of muffin, pancake, pie, or dessert that needs a delicate, fresh and almost tart lemony kick to it!

1 cup powdered sugar

4 Tablespoons freshly squeezed lemon juice

1 small bowl

Put powdered sugar into bowl

Slowly pour lemon juice into powdered sugar as you vigorously stir with a fork or similar kitchen tool until fully incorporated and hopefully no lumps have formed.

Pour over dessert.

I have found through trial and error that if you add the powdered sugar to the lemon juice that it creates many lumps, to which I have called the glaze, my “Snow-ball” glaze.

But, if you want a fail-proof glaze, do as the recipe suggests.

Enjoy!

Buon Appetito!

Ciao!