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Lemon Glaze


2/3 cup sifted confectioners sugar
2 tablespoons freshly squeezed lemon juice
1 teaspoon grated lemon rind (yellow part, or zest, only)

(1/4 cup)

Spoon or brush this glaze over warm cakes and cookies

Put the sugar in a small bowl, add the lemon juice and rind, and stir briskly until smooth and well blended.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.