Maple Lemon Glaze

Maple Lemon Glaze

A tangy-sweet glaze that whisks together in minutes for drizzling.

Total 13 min Makes 16 oz Calories 68/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This glaze balances the deep sweetness of maple syrup with bright, tart lemon juice and a touch of zest. It thickens slightly as it simmers, becoming glossy and pourable, ideal for drizzling over scones, cakes, roasted vegetables, or salmon.

Ingredients

  • 1 cup pure maple syrup
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon unsalted butter
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 1/8 teaspoon salt

Method

  1. In a small bowl, whisk together the cornstarch and water until smooth to form a slurry.

  2. In a small saucepan, combine the maple syrup, lemon juice, lemon zest, and salt over medium heat.

  3. Bring the mixture to a gentle simmer, stirring occasionally.

  4. Whisk in the cornstarch slurry and continue simmering until the glaze thickens slightly and coats the back of a spoon.

  5. Remove from heat and whisk in the butter until melted and glossy.

  6. Let the glaze cool for 5 minutes before drizzling, as it will continue to thicken slightly as it cools.

Rate this recipe

★ 4.8 (1)

Maple Lemon Glaze

This glaze balances the deep sweetness of maple syrup with bright, tart lemon juice and a touch of zest. It thickens slightly as it simmers, becoming glossy and pourable, ideal for drizzling over scones, cakes, roasted vegetables, or salmon.

13 min 16 oz 68 cal

Ingredients

  • 1 cup pure maple syrup
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon unsalted butter
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 1/8 teaspoon salt

Method

  1. 1

    In a small bowl, whisk together the cornstarch and water until smooth to form a slurry.

  2. 2

    In a small saucepan, combine the maple syrup, lemon juice, lemon zest, and salt over medium heat.

  3. 3

    Bring the mixture to a gentle simmer, stirring occasionally.

  4. 4

    Whisk in the cornstarch slurry and continue simmering until the glaze thickens slightly and coats the back of a spoon.

  5. 5

    Remove from heat and whisk in the butter until melted and glossy.

  6. 6

    Let the glaze cool for 5 minutes before drizzling, as it will continue to thicken slightly as it cools.