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.