Skip to main content
Epicurious
Cookbooks

Lemon Glaze

By Ann Warren and Joan Lilly

2.3

(8)

Recipe information

  • Yield

    Makes 1 3/4 cups glaze, enough for 1 <a href="/recipes/food/views/15417">Pecan Harvest Loaf.</a>

Ingredients

1/4 cup fresh lemon juice
1 1/2 cups sugar

Preparation

  1. Combine the lemon juice and sugar in a small saucepan and cook over medium heat, stirring, for 10 to 15 minutes, until transparent. Test to see if the syrup forms a "string" when dropped from a spoon. When it does, take it off the heat and spoon it over the slightly cooled pecan harvest loaf.

The Cupcake CafƩ Cookbook
TagsFrostingDessertLemonCitrusFruitVeganGluten FreeDairy FreeNut Free5 Ingredients or FewerSimmerCookbooks
Read More
The Only Frittata Recipe Youā€™ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Chickpea Tachin With Herb Salad
The golden, crunchy corners are worth fighting over.
Baked Cheddar and Leek Pasta
Not stuffed shells. But not not stuffed shells either.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.