Recipe - Dessert & Baking - Meyer Lemon Rosemary Shortbread Glaze

Meyer Lemon Rosemary Shortbread Glaze

This simple glaze gives shortbread, pound cake, tea cakes, or thumbprint cookies a bright citrus finish with a delicate herbal note.

Ingredients

• ¼ cup Meyer Lemon Rosemary Jelly
• 1 teaspoon lemon juice
• 1 teaspoon warm water
• Pinch of sea salt

Method

Warm the jelly, lemon juice, water, and salt in a small saucepan until smooth. Brush lightly over baked shortbread, pound cake, lemon loaf, or almond cake.

Let set for a few minutes before serving.

Serving Note

Excellent with vanilla ice cream, whipped cream, or fresh berries.