1. Can I make Meyer Lemon Meltaways without Meyer lemons?

Yes, you can substitute regular lemons if Meyer lemons are unavailable. However, keep in mind that regular lemons are more acidic and tart, so the flavor will be a bit sharper. You may want to reduce the amount of lemon juice slightly to adjust for the added tartness.

2. How do I store Meyer Lemon Meltaways?

To keep your Meyer Lemon Meltaways fresh, store them in an airtight container at room temperature for 3-5 days. If you want to extend their shelf life, you can refrigerate them, but they are best enjoyed within a week. For longer storage, freeze the cookies in a freezer-safe container for up to 2 months.

3. Can I make the dough ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it for up to 3 days. When you're ready to bake, simply slice the chilled dough and bake as instructed. This makes it easy to have fresh cookies whenever you want without the wait.

Meyer Lemon Meltaways – Perfect Citrus Cookies

Name: Meyer Lemon Meltaways
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
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; 1 cup powdered sugar, for dusting

Description

Meyer Lemon Meltaways are tender, buttery cookies with a refreshing citrus twist from sweet Meyer lemons. These melt-in-your-mouth treats are perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale

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
1 cup powdered sugar, for dusting

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Instructions

In a large bowl, cream together the softened butter and 2/3 cup powdered sugar until light and fluffy.
Mix in the Meyer lemon zest and juice. Scrape down the sides of the bowl to ensure even mixing.
In a separate bowl, whisk together the flour, salt, and cornstarch.
Gradually add the dry ingredients to the wet ingredients, mixing gently until combined.
Shape the dough into a log about 2 inches in diameter, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat the oven to 350°F (175°C). Slice the chilled dough into 1/4-inch thick rounds and place on a lined baking sheet.
Bake for 10–12 minutes, or until the edges are lightly golden.
Remove from oven, let cool for a few minutes, then dust warm cookies with powdered sugar.

Notes

Use fresh Meyer lemons for the best flavor; avoid bottled lemon juice.
Do not overmix the dough after adding flour to maintain a tender texture.
Chilling the dough helps prevent spreading and enhances the flavor.
Store in an airtight container for 3–5 days at room temperature, or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 6g
Sodium: 30mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 1g
Cholesterol: 15mg