Meyer Lemon Meltaways are tender citrus cookies that practically dissolve with each bite and deliver a bright sunny flavor in a cute bite size form.
Table of Contents
Why these cookies shine
- Meyer lemons are naturally sweeter and more floral than standard lemons which gives these meltaways a soft tang without harsh acidity.
- The melt in the mouth texture comes from a buttery dough balanced with a bit of cornstarch for that delicate crumble everyone loves.
Ingredients
- Unsalted butter ¾ cup softened for easy creaming and a plush crumb.
- Confectioners sugar ¾ cup divided for dough and glaze to keep the texture fine and tender.
- Meyer lemon zest 1 to 1½ tablespoons for aromatic citrus notes that feel more floral than sharp.
- Meyer lemon juice 2 to 3 tablespoons for balanced sweetness and gentle tang in both dough and glaze.
- All purpose flour 1¾ cups plus 2 tablespoons to structure the cookies without making them tough.
- Cornstarch 2 tablespoons for that classic meltaway texture that breaks softly on the tongue.
- Fine salt ¼ teaspoon to round the flavor and sharpen the citrus.
- Pure vanilla extract 1 teaspoon to enhance sweetness and aroma without overpowering the lemon.
Glaze
- Confectioners sugar 1½ to 1¾ cups sifted for a smooth finish that sets neatly.
- Fresh Meyer lemon juice 2 to 3 tablespoons to create a pourable glaze with fresh zing.
- Optional extra zest for a speckled citrus finish that looks bakery ready.
How to prepare Meyer Lemon Meltaways
- Cream butter and ⅓ cup confectioners sugar until light and fluffy then blend in Meyer lemon zest juice and vanilla until smooth and cohesive no worries if it briefly looks curdled keep mixing and it will come together.
- Whisk flour cornstarch and salt then add to the bowl on low speed just until a soft dough forms avoid overmixing to keep cookies tender.
- Divide dough in half roll each into logs about 1½ inches thick wrap and chill until firm 1 hour in the fridge or 30 minutes in the freezer for faster slicing small break for a sip of tea while chilling is allowed.
- Heat oven to 350°F slice logs into ¼ inch rounds arrange on a parchment lined sheet and bake 10 to 12 minutes until edges are set and barely golden.
- Cool 5 minutes on the pan then transfer to a rack whisk glaze ingredients to a thick but spoonable consistency and spoon over cooled cookies finishing with a sprinkle of zest.
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Pro tips
- Aim for just set not browned to preserve a soft meltaway bite rather than a crunchy cookie.
- If Meyer lemons are out of season mix equal parts regular lemon and orange juices and do the same blend for zest which mimics that signature sweet floral profile.
- Chill time boosts clean edges and prevents spreading which keeps that tidy tea cookie look.
Storage
- Store in an airtight container at room temperature for several days or refrigerate to keep the glaze firm longer they also freeze well before glazing for up to a month.
- Meyer lemons are delicate so if buying ahead keep them refrigerated in a bag for up to two to three weeks and freeze extra juice in small portions for baking days.
Nutrition note
- These are classic butter cookies with a glaze so enjoy as a small treat alongside fruit or tea the payoff is big flavor in small bites.
FAQs
What makes Meyer lemons different
Can regular lemons be used
Why include cornstarch
It reduces gluten formation and creates a tender sandy texture that melts on the tongue.
Do these need chilling
Yes chilling keeps tidy edges and consistent thickness for even baking and that signature meltaway bite.
Serving ideas
- Dust with a little extra zest and serve with berries and hot tea for a bright afternoon pick me up.
- Stack in gift tins with parchment layers these travel beautifully and delight citrus fans in every season.
Meyer Lemon Meltaways
Meyer Lemon Meltaways are tender citrus cookies that practically dissolve with each bite and deliver a bright sunny flavor in a cute bite size form.
Ingredients
Equipment
Method
- Cream butter and 1/3 cup confectioners’ sugar until light and fluffy, then mix in Meyer lemon zest, Meyer lemon juice, and vanilla until smooth; if the mixture looks curdled, keep mixing and it will come together.
- Whisk flour, cornstarch, and salt in a separate bowl, then add to the butter mixture on low speed just until a soft dough forms; avoid overmixing for tenderness.
- Divide dough in half and roll each portion into logs about 1 1/2 inches thick; wrap and chill until firm, 1 hour in the refrigerator or 30 minutes in the freezer.
- Heat oven to 350°F (175°C); slice logs into 1/4-inch rounds and arrange on a parchment-lined baking sheet.
- Bake 10 to 12 minutes until edges are set and just barely golden; aim for just set, not browned, to keep a meltaway texture.
- Cool on the pan for 5 minutes, transfer to a wire rack to cool completely, whisk glaze to a thick spoonable consistency, and spoon over cooled cookies; finish with optional zest.
Notes
If Meyer lemons are out of season, mix equal parts regular lemon and orange for both zest and juice to mimic the sweet floral profile; chilling keeps tidy edges and prevents spreading.
