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Meyer Lemon Lace Tuiles
Recipe Summary
Yield: Makes 54
Ingredients
Ingredient Checklist
3/4 cup plus 1 tablespoon and 1 teaspoon sugar
1/2 cup all-purpose flour
1/4 teaspoon coarse salt
1/4 cup plus 2 tablespoons fresh Meyer lemon juice, strained (from 4 lemons), or substitute regular lemons
1 tablespoon fresh orange juice, strained
3 1/2 ounces (7 tablespoons) unsalted butter, melted
1/2 teaspoon finely grated Meyer lemon zest, or substitute regular lemons
1/4 teaspoon finely grated orange zest
Cook's Notes
The batter for these cookies should be made at least the night before baking but will keep, covered and refrigerated, for up to one week.
Gallery
Meyer Lemon Lace Tuiles
Recipe Summary
Yield: Makes 54
Gallery
Meyer Lemon Lace Tuiles
Meyer Lemon Lace Tuiles
Meyer Lemon Lace Tuiles
Recipe Summary
Yield: Makes 54
Recipe Summary
Yield: Makes 54
Yield: Makes 54
Makes 54
Ingredients
Ingredients
- 3/4 cup plus 1 tablespoon and 1 teaspoon sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon coarse salt
- 1/4 cup plus 2 tablespoons fresh Meyer lemon juice, strained (from 4 lemons), or substitute regular lemons
- 1 tablespoon fresh orange juice, strained
- 3 1/2 ounces (7 tablespoons) unsalted butter, melted
- 1/2 teaspoon finely grated Meyer lemon zest, or substitute regular lemons
- 1/4 teaspoon finely grated orange zest
Directions
Mix sugar, flour, and salt with a mixer on low speed. Add lemon and orange juices, and beat until just combined. Slowly pour in butter, then increase speed to medium. Add lemon and orange zests, and continue to beat until combined. Cover, and refrigerate overnight (or up to 1 week).
Preheat oven to 350 degrees. Spoon batter, 1 teaspoon for each cookie, onto a baking sheet lined with a nonstick baking mat, spacing mounds at least 2 inches apart. (Refrigerate remaining batter between batches.) Using a small offset spatula, spread mounds into 3-inch circles. Bake cookies until uniformly light gold, 10 to 12 minutes. Let cool on baking sheet for 1 minute. Working quickly, flip cookies over, smooth side up, and roll each around the handle of a wooden spoon. Let stand until hardened. (If cookies become too difficult to roll, return to oven until warm and flexible.) Repeat with remaining batter. Rolled cookies will keep, layered between parchment and covered, for up to 3 days.
Cook's Notes
The batter for these cookies should be made at least the night before baking but will keep, covered and refrigerated, for up to one week.
Cook’s Notes
The batter for these cookies should be made at least the night before baking but will keep, covered and refrigerated, for up to one week.
Reviews (4)
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5 Ratings
5 star values:
4
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
Reviews (4)
Add Rating & Review
5 Ratings
5 star values:
4
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
Add Rating & Review
5 Ratings
5 star values:
4
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
5 Ratings
5 star values:
4
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
5 Ratings
5 star values:
4
4 star values:
1
3 star values:
0
2 star values:
0
1 star values:
0
- 5 star values:
- 4
- 4 star values:
- 1
- 3 star values:
- 0
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
02/25/2011
Can these be frozen?
Martha Stewart Member
Rating: Unrated
02/25/2011
thanks for the recipe-I have some meyersl eft over from my tree--and I intend to make these--I will probably reduce the cooking a little so they turn more like a cookie texture-
Martha Stewart Member
Rating: Unrated
04/22/2010
For me, these turned out more like a candy than a cookie. The sugar carmeliizes and it is crispy when you bite into it, but then it finishes more like a chewy taffy.
Martha Stewart Member
Rating: Unrated
03/13/2009
I plan to serve with lemon sherbert or gelato. I have lemon trees so I hope to have a good crop. These sound good.
Martha Stewart Member
Rating: Unrated
02/25/2011
Can these be frozen?
Rating: Unrated
thanks for the recipe-I have some meyersl eft over from my tree--and I intend to make these--I will probably reduce the cooking a little so they turn more like a cookie texture-
Rating: Unrated
04/22/2010
For me, these turned out more like a candy than a cookie. The sugar carmeliizes and it is crispy when you bite into it, but then it finishes more like a chewy taffy.
Rating: Unrated
03/13/2009
I plan to serve with lemon sherbert or gelato. I have lemon trees so I hope to have a good crop. These sound good.
All Reviews for Meyer Lemon Lace Tuiles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Meyer Lemon Lace Tuiles
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
