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 Café Cookbook
TagsFrostingDessertLemonCitrusFruitVeganGluten FreeDairy FreeNut Free5 Ingredients or FewerSimmerCookbooks
Read More
Go-To Green Salad
This mix of crisp lettuces with a tangy vinaigrette pairs well with practically everything.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.