Best 6 Tangy Lemon Glaze Recipes
In the realm of culinary delights, where flavors dance and textures harmonize, there exists a dish that tantalizes the taste buds and captivates the senses: tangy lemon glaze. This delectable creation, crafted with the perfect blend of citrusy brightness, sweet undertones, and a hint of tang, elevates any dish to new heights. From its origins in the kitchens of esteemed chefs to its widespread popularity among home cooks, tangy lemon glaze has become an indispensable element in the culinary repertoire. As we embark on a journey to discover the best recipe for this extraordinary glaze, let us delve into the world of flavors and explore the secrets of creating a truly unforgettable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
EASY LEMON GLAZE FOR DESSERTS
Steps:
- Gather the ingredients.
- In a small bowl, whisk together confectioners' sugar and 2 tablespoons of milk until smooth. Test the consistency by dripping the glaze from a spoon.
- Whisk in lemon juice or lemon extract. If you'd like it a bit thinner, add more milk as needed.
- Brush or drizzle the lemon glaze on a warm or cooled cake.
Nutrition Facts : Calories 44 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 11 g, Fat 0 g, ServingSize 1/2 cup (10 servings), UnsaturatedFat 0 g
GLAZED LEMON COOKIES
For the true lemon lover, these crisp cookies are the perfect treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
- Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.
Nutrition Facts : Calories 148 g, Fat 4 g, Protein 1 g
TANGY LEMON CREAM CHEESE FROSTING
Great on Lemon Drops.
Provided by Amanda Howell
Categories Desserts Frostings and Icings Lemon
Yield 32
Number Of Ingredients 6
Steps:
- Beat cream cheese and butter in a bowl until combined. Beat in powdered sugar and lemon juice.
- Beat in 2-1/4 to 2-1/2 cups more of powdered sugar till frosting is of spreading consistency. Stir in a few drops of yellow food coloring.
Nutrition Facts : Calories 72.7 calories, Carbohydrate 12.3 g, Cholesterol 7.7 mg, Fat 2.7 g, Protein 0.3 g, SaturatedFat 1.7 g, Sodium 20.8 mg, Sugar 12 g
LEMON GLAZE FOR GLAZED LEMON POUND CAKE
Use this lemon glaze with our Glazed Lemon Pound Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3/4 cup
Number Of Ingredients 2
Steps:
- Place confectioners' sugar in a medium bowl or liquid measuring cup; stir in lemon juice (glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary, to achieve desired consistency.
CARROT LOAF CAKE WITH TANGY LEMON GLAZE
This easy, breezy one-bowl loaf cake makes the perfect afternoon snack - and a perfect breakfast the next day, too. It's lightly spiced and nut- and fruit-free, but feel free to add about 1/2 cup of chopped nuts or dried fruit, if that's how you like your carrot cake. There is an optional bit of grated carrot in the lemony glaze, which doesn't lend that much flavor, but provides a lovely light orange hue. If grating carrot for the glaze seems fussy, you can certainly skip it.
Provided by Yossy Arefi
Categories breakfast, brunch, lunch, snack, cakes
Time 1h30m
Yield 1 (9-by-5-inch) loaf
Number Of Ingredients 13
Steps:
- Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.
- Add the light brown sugar and eggs to a large bowl and whisk vigorously until pale in color, about 2 minutes. Add the oil, cinnamon, cardamom and salt. Whisk until well combined and smooth.
- Add the flour, baking powder and baking soda, and whisk, starting slowly to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.
- Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.
- Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.
- When the cake is cool, make the glaze: Finely zest the lemon into a medium bowl. Juice the lemon, and set aside lemon juice. Add the confectioners' sugar and finely grated carrot (if using) to the bowl with the zest, along with 4 teaspoons of the lemon juice. Whisk vigorously until smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour the glaze over the cooled cake and let it set for a few minutes before slicing. Store the cake well wrapped at room temperature for 3 to 4 days.
TANGY LEMON GLAZE
Make and share this Tangy lemon Glaze recipe from Food.com.
Provided by Theresa Thunderbird
Categories Sauces
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- In a small saucepan blend apple juice and brown sugar.
- Stir in steak sauce,lemon juice,cornstarch and lemon peel.
- Heat to a boil,stirring constantly.
- Boil 1 minute,remove from heat and cool slightly.
- Use as a basting sauce for chicken,pork or ham.
Nutrition Facts : Calories 243.3, Fat 0.2, Sodium 17.2, Carbohydrate 62.1, Fiber 0.5, Sugar 52.9, Protein 0.3
Tips:
- To make a smooth and lump-free glaze, whisk together the lemon juice, honey, and cornstarch in a small bowl before adding it to the saucepan.
- Bring the glaze to a simmer over medium heat, stirring constantly. Reduce the heat to low and simmer for 2-3 minutes, or until the glaze has thickened and become glossy.
- For a tangier glaze, use more lemon juice. For a sweeter glaze, use more honey.
- Store the glaze in an airtight container in the refrigerator for up to 2 weeks. Reheat gently over low heat before using.
- This glaze is perfect for glazing chicken, fish, pork, or vegetables. You can also use it as a dipping sauce for fruits or pastries.
Conclusion:
This tangy lemon glaze is a versatile and delicious way to add flavor to your favorite dishes. It's easy to make and can be used in a variety of ways. Whether you're glazing chicken, fish, pork, or vegetables, or using it as a dipping sauce for fruits or pastries, this glaze is sure to please. So next time you're looking for a way to add a little extra flavor to your meal, give this tangy lemon glaze a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love