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Puddings and Creams
lemon glaze
Lemon Glaze
Originated from: Italy
Occasion: Special times
Contributed by: Mrs. Yolanda DiTullio

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Ingredients

For Lemon Glaze

about 2 pounds icing sugar
Juice of 2 lemons




Directions

o Slowly mix lemon juice with icing sugar until the desired consistency is achieved.

o Coat the cookies with the frosting.




Notes

The lemon glaze was used by Mrs. Yolanda DiTullio to make ricotta cookies (for that recipe see Italy Revisited, "Cookies without Nuts"). Photo: Mary Melfi.

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