The glaze was very potent. I would suggest using a little less lemon. When mixing the batter, keep mixing for a few minutes. The lumps will go away and the batter will get thicker.
Made as directed. Once the eggs were incorporated, the batter was very soft and lumpy, so we could not use the pastry bag, but rather had to drop spoonfuls of dough into the oil. These have the texture of French beignets and the lemon icing which we drizzled over the tops was nice and lemony. Overall, we liked this recipe.