The Meyer (my-er) Lemon is originally from China and thought to be a cross between a true lemon and a mandarin orange.
It has a sweeter, less acidic flavor than the more common lemon (Lisbon or Eureka are typical grocery store varieties) and a fragrant edible skin.
Meyer lemons are available from mid November through early spring in specialty food stores and some supermarkets.
You will need 2 to 3 medium-sized lemons for this recipe.
Regular lemons can be substituted.
1 cup (2 sticks/8 oz./226g) unsalted butter, softened
2 cups granulated sugar
2 large eggs
15 ounces whole milk ricotta cheese
1/2 teaspoon lemon extract or 1 teaspoon lemon and/or tangerine baking oil
3 tablespoons Meyer lemon zest, freshly grated (regular lemon zest may be substituted)
1 tablespoon Meyer lemon juice (regular lemon juice may be substituted)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
6 tablespoons (3/4 stick/3 oz./84g) unsalted butter
3 cups confectioners’ sugar
3 to 4 tablespoons Meyer lemon juice (regular lemon juice may be substituted)
Decorating sugar or silver dragees (small silver decorating balls) optional
Preheat oven to 350 degrees F/180 degrees C and line baking sheets with parchment paper.
Combine butter and sugar in bowl; cream together until light and fluffy.
Add eggs, ricotta cheese, lemon extract (or baking oil), zest and juice; blend well.
Add 1 cup flour, baking powder and salt; blend to combine.
Add remaining flour in two parts, blending to combine between each, until a dough forms.
Drop by rounded tablespoons 2 inches apart onto baking sheets.
Bake until cookie edges are very light golden, about 12 to 15 minutes.
Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.
While cookies cool, prepare glaze by creaming together butter and sugar.
Continue to mix, gradually adding juice until desired consistency.
Decorate cooled cookies adding dragees or decorating sugar, if desired, before icing sets.
Makes 4 dozen cookies.
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