Meyer Lemon Lace Tuiles
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Martha Stewart Living, December 2008
- Yield Makes 54
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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).
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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.
Can these be frozen?
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-
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.
I plan to serve with lemon sherbert or gelato. I have lemon trees so I hope to have a good crop. These sound good.