Meyer Lemon Meltaways Recipe
Introduction
Meyer Lemon Meltaways are delicate, buttery cookies with a bright citrus twist. Their melt-in-your-mouth texture makes them perfect for teatime or a light dessert.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 cup powdered sugar, plus extra for dusting
- Zest of 2 Meyer lemons
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, cream the softened butter and powdered sugar until light and fluffy.
- Step 3: Stir in the Meyer lemon zest until evenly distributed.
- Step 4: Gradually add the flour, mixing until a soft dough forms.
- Step 5: Shape the dough into small balls and place them on the prepared baking sheet, spacing them slightly apart.
- Step 6: Bake until the cookies are just set, about 12-15 minutes, without browning.
- Step 7: Remove from the oven and allow to cool completely on a wire rack.
- Step 8: Once cool, dust the cookies generously with powdered sugar before serving.
Tips & Variations
- Use fresh Meyer lemons for a sweeter and less tart citrus flavor compared to regular lemons.
- For a richer flavor, chill the dough for 30 minutes before baking.
- Add a pinch of salt to balance the sweetness if desired.
Storage
Store Meyer Lemon Meltaways in an airtight container at room temperature for up to one week. They can also be frozen for up to three months; thaw completely before serving. Reheat gently in a warm oven for a few minutes if you prefer them slightly warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular lemons instead of Meyer lemons?
Yes, regular lemons can be used, but the flavor will be more tart and less sweet than with Meyer lemons.
How can I tell when the cookies are done baking?
The cookies should be set and firm but not browned. They will feel soft when warm but will firm up as they cool.
PrintMeyer Lemon Meltaways Recipe
Meyer Lemon Meltaways are tender, buttery cookies infused with the bright, citrusy flavor of fresh Meyer lemons. These delicate melt-in-your-mouth treats are dusted with powdered sugar, making them perfect for teatime or a light, refreshing dessert.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cookie Dough
- 1 cup (227g) unsalted butter, softened
- 2 cups (240g) all-purpose flour
- 1 cup (120g) powdered sugar, plus extra for dusting
- Zest of 2 Meyer lemons
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
- Mix Ingredients: In a large bowl, cream the softened butter and powdered sugar until light and fluffy. Gently fold in the lemon zest and gradually add the flour, mixing until just combined to form a smooth dough.
- Shape Cookies: Roll the dough into small balls, about 1 inch in diameter, and place them spaced evenly on a baking sheet lined with parchment paper.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the cookies are set but not browned, maintaining their delicate texture.
- Cool and Dust: Allow the cookies to cool completely on a wire rack, then dust generously with powdered sugar before serving to enhance their meltaway texture.
Notes
- Use room temperature butter for easier mixing and better texture.
- Do not overbake; the cookies should be just set and pale to keep their melt-in-your-mouth quality.
- Substitute Meyer lemon zest with regular lemon zest if Meyer lemons are unavailable, though flavor will be slightly different.
- Store cooled cookies in an airtight container at room temperature for up to a week.
- For extra lemon intensity, add a teaspoon of fresh Meyer lemon juice to the dough, but reduce any additional liquid in other recipes accordingly.
Keywords: Meyer lemon cookies, meltaway cookies, lemon meltaways, buttery lemon cookies, easy lemon dessert
