Meyer Lemon Lace Tuiles

These tuiles are as buttery and light as the traditional version, but they have an added sparkle and tartness, thanks to the addition of Meyer lemon. Their tubular shape is achieved by rolling the disks around the handle of a wooden spoon while they are still warm from the oven.

  • Yield: Makes 54
Meyer Lemon Lace Tuiles

Source: Martha Stewart Living, December 2008


  • 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


  1. 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).

  2. 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.


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