lemon icing
rating:1 tbsp lemon juice
175g icing sugar, sieved
1 tbsp warm water
Whisk the lemon juice into the icing sugar, then gradually add the water. Go cautiously, and be prepared not to add it all - you want a good, thick icing.
Spread over the cooled gingerbread or cake with a palette knife, and leave to set before cutting.
