cornstarch, the best way to mix the confectioners’ sugar and water in this recipe is to just pour the confectioners’ sugar over the water, press it down into the water, and let the water slowly dissolve it If you mix it, the process will go too fast and the cornstarch will cause the mixture to form lumps before all of the water gets to the sugar Lemon juice is an acid When acid is present in a sugar solution it prevents the sugar crystals from fusing back together, which means that this glaze will never solidify completely after being brushed onto your product If you do want that effect, reduce the amount of lemon juice by half INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) Water | 40 grams | 2 tablespoons plus 2 teaspoons Lemon juice, freshly squeezed | 5 grams | 1¼ teaspoons Confectioners’ sugar | 150 grams | 1½ cups METHOD Place the water and lemon juice in the tall container Pour the confectioners’ sugar into the container but do not stir; otherwise you will get lumps Just push all the sugar down into the water with a rubber spatula or with the back of a spoon Let sit for 30 minutes at room temperature; this will allow the sugar to dissolve Before using, whisk the mixture for 5 seconds to make sure that it is free of lumps Use a pastry brush to ... METHOD Place the water and lemon juice in the tall container Pour the confectioners’ sugar into the container but do not stir; otherwise you will get lumps Just push all the sugar down into the water... with a rubber spatula or with the back of a spoon Let sit for 30 minutes at room temperature; this will allow the sugar to dissolve Before using, whisk the mixture for 5 seconds to make sure that it is free of lumps...gets to the sugar Lemon juice is an acid When acid is present in a sugar solution it prevents the sugar crystals from fusing back together, which means that this glaze will never solidify