Meyer Lemon Meltaways Recipe

Introduction

Meyer Lemon Meltaways are delicate, buttery cookies with a bright citrus twist that simply melt in your mouth. Their subtle lemon flavor and tender texture make them perfect for afternoon tea or any sweet craving.

Ingredients

• 1 cup unsalted butter, softened
• 2/3 cup powdered sugar
• 2 tablespoons Meyer lemon zest
• 1/4 cup Meyer lemon juice
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon cornstarch (for extra meltiness)
• 1 cup powdered sugar, for dusting

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, cream together the softened butter and 2/3 cup powdered sugar until the mixture is light and fluffy.
3. Step 3: Add the Meyer lemon zest and juice to the butter mixture, mixing well and scraping down the sides of the bowl to combine evenly.
4. Step 4: In a separate bowl, whisk together the flour, salt, and cornstarch. Gradually add these dry ingredients to the wet mixture, stirring gently until fully combined.
5. Step 5: Shape the dough into a log approximately 2 inches in diameter. Wrap it tightly with plastic wrap and chill in the refrigerator for at least 1 hour.
6. Step 6: Once chilled, slice the dough into 1/4-inch thick rounds and place them on a baking sheet lined with parchment paper.
7. Step 7: Bake the cookies for 10-12 minutes, or until the edges are just lightly golden.
8. Step 8: Remove the cookies from the oven and let them cool for a few minutes. While still warm, dust generously with powdered sugar.

Tips & Variations

• For an extra pop of flavor, add a teaspoon of vanilla extract to the dough.
• If Meyer lemons aren’t available, regular lemons can be used, though Meyer lemons offer a sweeter, less acidic taste.
• Storing the dough log overnight in the fridge can deepen the lemon flavor and improve texture.
• For a festive touch, toss the finished cookies in a mix of powdered sugar and finely grated lemon zest.

Storage

Store leftover cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat gently in a warm oven for a few minutes before serving to restore their melt-in-your-mouth texture.

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 Meyer lemons provide a sweeter, more floral flavor that’s less acidic. Adjust the lemon juice amount if needed to balance the taste.

How do I get the cookies to melt in my mouth?

Using softened unsalted butter, incorporating cornstarch, and chilling the dough before baking helps create the tender, melt-away texture these cookies are known for.

Meyer Lemon Meltaways Recipe

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★★★★★

4.5 from 98 reviews

Meyer Lemon Meltaways are delicate, buttery cookies infused with the bright, citrusy flavor of Meyer lemons. These melt-in-your-mouth treats are lightly dusted with powdered sugar, making them a perfect sweet bite for tea time or any special occasion. The combination of lemon zest and juice gives these cookies a fresh and tangy twist, complemented by their tender, crumbly texture achieved through a touch of cornstarch.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cookie Ingredients:

• 1 cup unsalted butter, softened
• 2/3 cup powdered sugar
• 2 tablespoons Meyer lemon zest
• 1/4 cup Meyer lemon juice
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon cornstarch (for extra meltiness)

Coating Ingredients:

• 1 cup powdered sugar, for dusting

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the meltaway cookies evenly.
2. Cream butter and sugar: In a large bowl, beat the softened unsalted butter and 2/3 cup powdered sugar together until the mixture is light and fluffy, ensuring a smooth base for the dough.
3. Add lemon flavor: Thoroughly mix in the Meyer lemon zest and juice, scraping down the sides of the bowl to distribute the citrus flavor evenly throughout the batter.
4. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, salt, and cornstarch, which will give the cookies their tender, melt-in-your-mouth texture.
5. Make the dough: Gradually add the dry ingredients to the wet lemon mixture, stirring gently just until combined to avoid overworking the dough.
6. Chill the dough: Shape the dough into a log about 2 inches in diameter, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to firm up before slicing.
7. Slice and bake: Remove the chilled dough, slice it into 1/4-inch thick rounds, and arrange them on a lined baking sheet. Bake for 10-12 minutes until the edges are lightly golden.
8. Cool and dust: Allow the cookies to cool for a few minutes after baking, then while still warm, dust generously with powdered sugar to give them a signature meltaway finish.

Notes

• Be sure to use Meyer lemons for their unique sweet and less acidic flavor compared to regular lemons.
• Chilling the dough is essential to maintain the cookie shape and ensure a tender texture.
• If Meyer lemons aren’t available, you can substitute with regular lemon zest and juice but the flavor profile will differ.
• Store the cookies in an airtight container at room temperature for up to one week.
• For an extra lemony touch, add a little lemon extract to the dough.

Keywords: Meyer lemon cookies, lemon meltaways, buttery lemon cookies, easy lemon dessert, melt-in-your-mouth cookies