Ingredients:

  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp (30ml) fresh lemon juice
  • 1/2 tsp (2.5ml) lemon zest, finely grated
  • 1 pinch (0.5g) fine sea salt
  • 1 tbsp (14g) unsalted butter, melted and cooled

Instructions:

  1. Pass the powdered sugar through a fine-mesh sieve into a small mixing bowl to remove clumps.
  2. Whisk in the fresh lemon juice, lemon zest, and salt. Stir slowly at first to avoid spraying sugar, then increase speed until the mixture is glossy and homogeneous.
  3. For a silkier, more opaque finish, whisk in the melted and cooled unsalted butter.
  4. Adjust the viscosity: if the glaze is too thin, whisk in 1 tablespoon (8g) of powdered sugar at a time; if too thick, add lemon juice 1 teaspoon (5ml) at a time until the glaze falls in a slow, thick ribbon.