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    TaraTeaspoon » Recipes » Frosting, Icing, and Toppings

    Lemon Royal Icing

    Published: Jul 22, 2023 · Updated: Sep 7, 2023 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe
    Easy Lemon royal icing pin
    Lemon royal icing pin with spatula on bowl
    Lemon Royal Icing
    Lemon Royal Icing

     

    Lemon royal icing is a citrus-flavored decorating frosting made with powdered egg whites. It is the best flavored royal icing recipe you'll ever taste too! This lemon icing that hardens after piping, gives a shiny, professional finish to a cookie.


    This truly delicious lemon royal icing is perfect for piping, coloring, and decorating with detail. The lemon flavor makes it delicious on sugar cookies, and even gingerbread.

    It's not hard to make because I use powdered egg whites, or meringue powder. Keep this recipe on hand for all your holiday baking, and special occasion cookie decorating.

    Lemon Royal Icing in a blue bowl with lemons
    Jump to:
    • How to flavor royal icing
    • Ingredients in royal icing with lemon juice
    • How to make lemon cookie icing
    • How to use for flooding or piping
    • Tips for making and using this icing
    • Royal icing Frequently Asked Questions
    • 📖 Recipe
    • 💬 Comments

    Royal icing is the type of frosting used on many decorated cookies, especially the kind at boutique bakeries and markets, because it dries hard and can be packaged without ruining the cookie design.

    For my soft sugar cookies I make my Fluffy Vanilla Frosting. The entire experience is different as the cookie and the frosting both stay soft. 

    With royal icing it's best to frost a crispier cookie. As the icing dries, it has a nice, candy-like crack to it when eaten. 

    The cookie recipe I most often use with royal icing is from my Santa Face Cookies post.

    How to flavor royal icing

    I love this royal icing recipe it for its versatility, and I like that I can add a little brightness to the flavor with lemon juice.

    The lemon becomes the stand-out flavor, it's an unexpected taste when you bite into a cookie. Most royal icing isn't flavored, which is why this flavored royal icing really shines.

    The hint of lemon in this icing recipe is especially delicious on my Gingerbread Cookies.

    You can also use this lemon icing for cookies like my Irish Heart Shamrock Cookies, and White Candy Cane Cookies. The lemon gives these treats a lovely citrus pop.

    Piping bag on a cutting board with royal icing

    Ingredients in royal icing with lemon juice

    Like most, this icing recipe for cookies begins with with plenty of confectioners' sugar. Lemon juice is the liquid that turns this into a flavored royal icing and adds brightness to the taste.

    The third and final special ingredient in this icing recipe is meringue powder. It's easier, and more food-safe than using raw egg whites. Meringue powder (or powdered egg whites) can usually be found in the grocery store baking aisle. But if not, here is a link for meringue powder.

    lemon royal icing with a reamer on a cutting board

    How to make lemon cookie icing

    The simple, three-ingredient royal icing recipe is made in the stand mixer. Simply whisk together confectioners' sugar, lemon juice, and meringue powder until glossy and smooth.

    Take caution when mixing, the meringue powder will whip into an actual meringue if mixed too long.

    I slowly and gently mix my icing for about five minutes with the paddle attachment, but some people like a light, fluffy and thick royal icing for piping, so they beat it much faster and add less lemon juice.

    The fluffy version doesn't dry shiny and it's a bit more crumbly when dry. So be sure to play around with the consistency you like.

    Coloring lemon icing

    Royal icing takes food coloring really well and this lemon version is no different. I use gel paste colors because they are more concentrated than the liquid drops, and come in so many colors.

    You only need just the smallest drop of gel food color to make the icing very vibrant. This is great because the gel food color won't water down your icing.

    How to use for flooding or piping

    You can make royal icing with a thinner consistency for flooding (creating a smooth surface of frosting on the cookie), or thicker for piping detailed designs. It just depends on the amount of lemon juice or water you add, and how long you mix it.

    Usually, I like to make two consistencies of royal icing for the pipe and flood method. The first icing is thicker and used to pipe an outline around the edge of the cookie. The second icing is thinner and used to "flood" or fill in the outline of the cookie.

    The pipe and flood method creates a perfectly smooth and shiny icing finish. Place the icings in piping bags with metal piping tips for easy use.

    The thicker icing needs a smaller piping tip to outline the cookie, while the flooding icing needs a larger piping tip to flood the center of the cookie.

    Expert piping tips

    Royal icing dries quickly (and if it dries out in your piping tip it's a mess to clean up), so cover your piping tips with plastic wrap or a damp paper towel even if you are setting them aside for just a few minutes. Keep containers of royal icing covered tightly as well.

    Be sure to allow the cookie to dry completely. Once dried, you can use the thicker icing to pipe intricate details on top of the set icing.

    Lemon Royal Icing Pin

    Tips for making and using this icing

    • Don't over-whip the mixture. Because of the addition of meringue powder, you will make meringue rather than royal icing! Stop after the icing is smooth and glossy with the right consistency to pipe or flood.
    • Be sure to cover your metal piping tips with a damp paper towel when not using the icing - this prevents the icing from drying out.
    • Use gel food coloring to dye royal icing vibrant colors. A little bit goes a long way.
    • Allow the icing to dry completely before packaging cookies in bags or transporting cookies.

    Royal icing Frequently Asked Questions

    What type of icing is best for cookies?

    It depends! If you want an intricate design on top of a crispier sugar cookie or gingerbread cookie, then royal icing is the preferred icing.

    If you have a soft cookie, you want to add a fluffy frosting on top for a nice, chewy bite.

    What is the difference between icing and royal icing?

    Royal icing uses meringue powder which allows the icing to harden and set perfectly on top of the cookie. The meringue powder gives the icing a glossy, professional finish.

    What three ingredients is royal icing made of?

    Royal icing uses confectioners' sugar, water (or lemon juice in this case!), and meringue powder. The three ingredients are whipped together in a stand mixer until smooth and glossy.

    Can you flavor royal icing?

    Yes, you can. This royal icing is lemon flavored thanks to the lemon juice. You can also add ½ teaspoon of your favorite extracts to royal icing to flavor it as well. My favorites are peppermint, vanilla, and maple. If you want to flavor royal icing I suggest starting with my classic recipe rather than this lemon version.

    Rate this recipe! ⭐⭐⭐⭐⭐

    Scroll to the bottom of the page to rate and comment on this recipe. Leaving comments, questions, and ratings helps other too!

    📖 Recipe

    Lemon Royal Icing with Lemons feature

    Lemon Royal Icing

    Tara Teaspoon
    A little citrus tang makes this royal icing flavored with lemon perfect for decorating holiday cookies. It's tasty on shortbread, sugar cookies, and classic gingerbread cookies!
    4.75 from 35 votes
    Print Recipe Pin Recipe
    Work Time 10 minutes mins
    Total Time 10 minutes mins
    Course Dessert
    Servings 2 cups

    Ingredients
      

    • 4 tablespoons meringue powder (or powdered egg whites)
    • 4 cups confectioners' sugar
    • ⅓ cup fresh lemon juice (plus 1 tablespoon if needed)

    Instructions
     

    • Combine ingredients in mixing bowl and mix with the paddle attachment on low speed, scraping sides of bowl as necessary, until icing is smooth and glossy, about 5 minutes. Thin icing by adding the extra tablespoon lemon juice or water to create desired consistency.
    • For flooding icing should be just thicker than honey; if you're piping designs, the icing should be thick enough to hold the shape. 
    • Store in an airtight container in the refrigerator for up to 4 days or use immediately. Stir well before using.

    Notes

    This icing is perfect for piping, coloring and decorating with detail. The lemon flavor make it delicious on sugar cookies, and even gingerbread.
    • Nutritional analysis is for the entire recipe. 
    • Always keep icing, and piping bag tips covered tightly or with damp towels. Icing dries quickly.
    • TRY MY OTHER ICING & FROSTING RECIPES: 
    • Fluffy Vanilla Frosting for cake, cupcakes and cookies. 
    • Caramel Icing for cupcakes and spice cake.
    • Classic Royal Icing great for flooding and piping.
    • Silky Swiss Meringue Buttercream. 

    Nutrition

    Calories: 973kcalCarbohydrates: 243gProtein: 7gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gSodium: 108mgPotassium: 137mgFiber: 0.1gSugar: 236gVitamin A: 2IUVitamin C: 16mgCalcium: 10mgIron: 0.2mg
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    Tara in kitchen making salad

    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Recipe by Tara Teaspoon. Photography by Ty Mecham. Originally published in LHJ. Updated July 2023.

     

    Comments

      4.75 from 35 votes (33 ratings without comment)

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    1. Ritik says

      February 20, 2017 at 4:59 am

      Why does lemon juice gives shine to royal icing?

      Reply
      • Tara says

        March 14, 2017 at 11:34 pm

        While not completely scientific I think the acidity helps keep the mixture from going so dull.

        Reply
      • Yen says

        May 23, 2023 at 1:19 pm

        When my frosting sets, it tends to have small dots in them. Are those air bubbles or possibly the lemon pulp? Do you recommend straining the lemon juice?

        Reply
        • Tara Teaspoon says

          May 23, 2023 at 7:26 pm

          Hi Yen,

          I do recommend straining your lemon juice so you can remove the pulp and any seeds.
          In addition, if you are still seeing spots, you can try a couple of things. 1) mix the frosting on a slower setting so you aren't mixing in as much air or 2) after mixing, you can gently stir the frosting with a rubber spatula to release the excess air bubbles and let the frosting settle a bit.

          Keep me posted on your results!

          Tara

          Reply
    2. Mary Bench says

      July 17, 2018 at 10:26 pm

      I didn't know the tip regarding the lemon juice! Fun fact!

      Reply
    3. Brittany Smart says

      July 19, 2018 at 4:04 pm

      Oooh I love lemon!

      Reply
    4. Ruth says

      August 27, 2018 at 11:32 am

      I'm a new cake designer and I love the fact that I can have a little extra flavor and shine without ruining the texture.
      Thank you!

      Reply
      • Tara says

        August 29, 2018 at 3:26 pm

        Oh it's fantastic. Enjoy!!

        Reply
    5. Christina Tran says

      September 02, 2019 at 5:30 pm

      Can this recipe be made with orange juice instead of lemon?

      Reply
      • Tara says

        September 02, 2019 at 9:02 pm

        Hi Christina, Yes you can absolutely use orange juice!

        Reply
    6. Amanda Huntington says

      September 07, 2019 at 5:35 pm

      Can I use lemon extract instead of lemon juice? And if so how much do I use?

      Reply
      • Tara says

        September 10, 2019 at 12:47 pm

        Hi Amanda, yes and no. You would use water in place of the lemon juice. If you wanted the lemon extract flavor I would suggest adding up to 1/4 teaspoon. Start with 1/8 teaspoon and taste it. You won't get the tangy lemon zing flavor that comes with using real juice. You'll get the sweet lemon flavor extract produces. Hope that helps!

        Reply
    7. Mary P says

      November 19, 2019 at 2:10 pm

      DO you have a crispy sugar cookie recipe I can use with this lemon royal icing?

      Reply
      • Tara Teaspoon says

        November 19, 2019 at 2:34 pm

        Hi Mary, I do have a crispier sugar cookie recipe and thanks for asking. Try the recipe in my Santa Face Sugar Cookie post here. The cookies hold their shape well and come out with a nice crispness. Tara

        Reply
    8. Ashlea says

      November 19, 2019 at 3:51 pm

      Hi there! I just made this icing and it tastes amazing!! I was wondering how long it takes to dry all the way through? Thank you!

      Reply
      • Tara Teaspoon says

        November 19, 2019 at 11:29 pm

        Great question Ashley! I usually give my icing about 3 hours to dry if I'm piping one layer on a cookie. If you are adding a thicker layer or design, like decorations on a fondant covered cake, I would suggest waiting 6 hours max. Hope that helps! -Tara

        Reply
    9. Julie Haas says

      December 19, 2019 at 4:33 pm

      The lemon oil in lemon extract may "break" your meringue (oil and egg whites don't mix!), so I would not use extract...

      Reply
      • Tara says

        December 20, 2019 at 12:14 pm

        Julie thanks for noting that oil will break a meringue. That's true!! For my Royal icing recicpes I do not make a meringue. I simply use the egg whites as a stabilizer for the icing. I like to mix it slowly so that a meringue doesn't form and my icing is left glossy and shiny.

        Reply
    10. Marie says

      July 23, 2020 at 6:56 pm

      You had me at lemon! Seriously! Not only was the icing delicious, but it was so easy to make! It was also like a science experiment with my kids. They were amazed how the icing hardened after we decorated our cookies!

      Reply
      • Tara says

        July 23, 2020 at 9:40 pm

        Totally! It gets so lovely with a crunch.

        Reply
    11. angel says

      October 05, 2023 at 10:36 am

      Can I use a lemon concentrate (juice) instead of fresh lemon juice? If so, how do I adjust the recipe. Thanks.

      Reply
      • Tara Teaspoon says

        October 10, 2023 at 11:10 am

        Hi Angel,

        Great question! If you are using jarred lemon juice that is made from concentrate, it will be the same intensity as fresh lemon juice, but the flavor will be slightly different as jarred lemon juice is produced from a concentrate. You should be able to use the same amounts of fresh vs. jarred lemon juice.

        If you are truly using lemon juice concentrate, then you will want to dilute it with water and then use the same amount of liquid for the recipe. Hope that helps.

        Tara

        Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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