Lemon frosting is a mixture of sugar and lemon juice. Optionally, citrus zest, and not necessarily lemons, are added to its composition. The appearance of the glaze will sparkle with new colors, if you add to it a multi-colored gruel from the zest of different fruits. You can take tangerine, orange, as well as zest of lime or kumquat.
Lemon frosting - general principles of preparation
Glaze lemon should be taken fresh, without darkening. The recipes use lemon peel and lemon juice itself. In some cases, lime or orange juice can be added to the lemon.
Sugar is also added to the lemon to make the glaze. But for quick cooking, it is better to use powdered sugar rather than granulated sugar. It rather dissolves and gives the desired homogeneous consistency.
Lemon frosting in itself does not have a pronounced characteristic color, so color shades are added to it. It can be crushed zest of one or several types of citrus fruits. To make the zest fresher and more fragrant, scalp the fruit and cool in cold water before removing it.
It is easy to use lemon glaze, apply it with a pastry brush or just with an ordinary spoon on a baked product - Easter cake, pie, cookies, cake, pie, or cake. If desired, the icing can be sprinkled with confectionery powder, coconut, poppy, chocolate or colored crumbs. Then let her freeze a little. After 4-5 minutes you will have a chicly designed product!
Lemon frosting - a classic recipe
Ingredients:
50 g of powdered sugar;
· One small lemon.
Cooking method:
1. Rinse the lemon and place in a deep plate. Pour boiling water over boiling water. Put the fruit under ice water to cool. Then wipe with a towel and remove the zest with a special vegetable peeler. She does not need much. 2-3 g is enough
2. Grind the zest into pulp using a blender, cut the lemon in half. Squeeze the juice. You need 50 ml of fresh juice.
3. In a separate bowl, mix the powdered sugar, lemon juice and zest. The latter is added solely for aroma and a more interesting appearance of the glaze (the use of the zest is optional).
4. Beat the mass with a blender or mixer to a gentle consistency for several seconds.
5. Spread the icing on your favorite pastries, sprinkle with colored crumbs and serve.
Lemon Cake Glaze
Ingredients:
100 g of sugar;
50 ml of lemon juice.
Cooking method:
1. Combine sugar and lemon juice in an enamel cup. Stir and let stand a little so that the sugar disperses.
2. Put the cup on a slow fire. Be sure to stir with a whisk. When the mixture begins to boil, remove from heat.
3. Leave the mixture to cool slightly. Use as directed - decorate the cake with it. This amount of custard lemon glaze is enough to make the surface of one cake in 2-3 kg.
Lemon frosting with water
Ingredients:
A glass of sugar;
40 ml of lemon juice (or 1 tsp. Table vinegar 6%);
· 40 ml of hot water.
Cooking method:
1. Mix sugar, freshly squeezed lemon juice and hot water.
2. Beat with a mixer at first speed until a mass of a structure homogeneous with a shiny surface is obtained.
3. It is better not to store the icing, but to use it immediately after preparation to decorate the products or it may lose its former appearance.
Egg whites lemon glaze
Ingredients:
A pair of eggs;
· a pinch of salt;
300 g of sugar or powder;
· 30 ml of lemon juice.
Cooking method:
1. Separate egg whites from yolks in any convenient way. Remove the yolks to prepare another dish.
2. Egg whites mixed with salt. Start whipping at the first mixer speed. Then gradually increase the speed. You should get a thick mass seven times larger than the original. A tablespoon in this mass should stand.
3. Reduce the speed of the mixer to the first and add sugar. It is better to do this in a few passes. Now pour lemon juice into the mass. From it, the glaze will acquire a rich snow-white color.
4. Beat until a smooth, velvety mass is obtained. If desired, food coloring can be added. For example, a pinch of turmeric or natural saffron. This will emphasize the content of citrus fruit in the glaze.
Creamy Lemon Frosting
Ingredients:
200 g of powdered sugar;
· 60 ml of cream (any fat content is possible);
30 ml of fresh lemon juice
5 g of lemon peel.
Cooking method:
1. Mash the zest with mashed potatoes using a blender.
2. Pour powdered sugar into a bowl. Add cream, lemon juice and ground zest to it. The fatter the cream, the thicker the icing.
3. Beat until a homogeneous fluffy mass is obtained. First, you should interfere at a lower speed, then it is desirable to gradually increase it. Apply to baked goods immediately after whipping. You can use a pastry brush, table knife or ordinary spoon for this.
Lemon glazed birds
Ingredients:
180 g butter;
600 g of granulated sugar;
Four chicken eggs
· A glass of wheat flour (premium);
· 1 tbsp. l poppy;
One lemon;
· 20 ml of sunflower oil.
Cooking method:
1. First, cook the poultry. To do this, separate the egg whites from the yolks.
2. Mix the yolks with soft butter and sugar (300 g). Beat the mass with a mixer to a creamy consistency.
3. Take a lemon and put it in any deep plate. Pour boiling water, cool under a stream of cold water. Remove the zest and grind it with a blender or knife.
4. Sift wheat flour through any sieve.
5. In the cream, add lemon zest, flour and poppy seeds. The latter, if desired, can be preliminarily drained in a mortar to gruel, but this is not necessary. To mix everything.
6. Beat whites in a separate bowl in a thick foam. Transfer to the dough. Stir with a spatula from the bottom up so that the dough is airy.
7. Prepare molds for poultry farmers. You can take small silicone molds for cupcakes. Then grease them with sunflower oil. But you can do without it, if you have special capsules for baking muffins (small cupcakes).
8. Arrange the liquid dough in tins. Send to bake at 200 ° C for 15-20 minutes. Baking time depends on the size of the forms with the dough. But finished products must be completely baked and have a golden brown on the surface.
9. At this time, you can do lemon glaze. Cut the lemon in half and squeeze the juice. Strain it through a sieve.
10. Build a water bath. Pour 2/3 of the volume of water into the pot and put on fire. Place a smaller pan in water. In it and shift the products for glaze - mix the remaining sugar with lemon juice. Heat and stir with a whisk. Sugar grains should completely disperse and dissolve.
11. Then remove the icing from the stove and set to cool.
12. Remove the finished poultry from the oven. After a few minutes, pull them out of the molds.
13. With a culinary brush, cover the surface of baked products with prepared glaze. When the poultry cools down, and the icing on top hardens, you can eat them.
Easter cake in lemon glaze
Ingredients:
200 ml of milk (+ 1 more tbsp. For glaze);
· 10 g of dry fast-acting yeast;
Two chicken eggs
100 g margarine
1 tsp salts;
120 g of sugar;
800 g of wheat flour (premium);
A handful of candied fruits;
A pinch of citric acid.
Cooking method:
1. Pour milk into the pan. Add margarine, sugar (20 g) and salt. Set to heat on a slow fire. To interfere with the hand. When it is hot, remove from the stove.
2. Add eggs and yeast to the pan. Pour candied fruit slices as well. If the bass has large pieces, cut them first.
3. Stir the mixture and pour the flour into pieces. Knead the dough. First in a pan, then on the table. Yeast dough will be uniform, soft and resilient.
4. Put it in a clean bowl and cover with a towel. Put in heat without drafts.
5. After half an hour, knead the dough. Leave for re-lifting. Such wrecks do 2-3 times.
6. When the alcoholic odor characteristic of the fermented yeast dough appears, begin to mold it. From this amount, several small Easter cakes or one large one can come out.
7. The baking dish can be covered with baking paper or greased with liquid oil. Put the dough in the mold. Keep warm for proofing. It is very important that there is no active air movement - draft.
8. When the dough rises, put it in a hot oven to bake for 50-60 minutes, depending on the volume of the molds at 180-200 ° C.
9. For icing in a saucepan combine 100 g of sugar, 30 ml of milk and citric acid. It is better to take fatty milk. Stir and beat until smooth.
10. Baked Easter cake immediately glaze. Allow to freeze.
Lemon Frosting - Tips and Tricks
· If sugar is used for the preparation of glaze, it must first be allowed to completely dissolve.
· Custard icing is best prepared using a water bath. In this case, sugar during the caramelization process will not burn.
· For the preparation of such a finishing glaze, fresh lemon juice is used, but citric acid or table vinegar can be used instead (essence is allowed).
· It is not necessary to leave the glaze in a natural color. You can add food coloring: cocoa, ground coffee, spices with a bright color. Or take a set of multi-colored dyes and choose something from it.
· It is better to immediately apply the prepared lemon glaze to the finished baking, otherwise it may dry out or become watery, which will complicate the application process.
