Part II – Making the Lemon Glaze
While the berry filling is cooling, prepare the lemon glaze. Shown below is a shot of the ingredients and a glass citrus juicer: evaporated milk (condensed milk), powdered sugar (confectioner’s sugar) and fresh lemon.
Use a small saucepan and add the evaporated milk and lemon juice. The sugar is off to the side in a measuring cup.
Carefully heat the liquid over a low flame to below boiling point. The sugar is in a glass bowl off to the side.
Gradually add to the sugar a few drops at a time and mix it into the sugar.
When it is the proper consistency, set it aside until after baking.