Lemon Glaze

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Preparation info

  • About

    1ยผ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 tablespoons milk
  • 2 tablespoons butter
  • 2 cups sifted confectionersโ€™ sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon rind


  1. Heat the milk and butter until the butter melts. Pour over the sugar and stir until smooth.

  2. Add lemon juice and rind. When the glaze is poured over a cake, it will run over the sides.

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