Lemon Melts

Lemon Melts W18

My Mother loves lemon… anything.  Lemon Meringue Pie, Lemon Bars, Lemon Cake, Lemon Sauce over Gingerbread…  truly anything lemon!  Well, this is right up her alley and I just had to make these Lemon Melts.  They are melt_in_your_mouth delicious!

This is citrus season and since lemon is a citrus fruit and since it’s readily available this time of the year and since I always keep an abundance of lemons in my refrigerator (for my sweet tea, of course), I decided to share these decadent Lemon Melts!  (Boy that was a long sentence…  is that legal?)  Next week I will be sharing my Mom’s famous Lemon Bars (with a minor tweak…  I just can’t leave well enough alone.)  I’ll explain in that post, so come back!

These Lemon Melts are small bite size balls that is coated in powdered sugar while they’re still warm.  Sticks better that way.  When you pop them in your mouth, they do exactly as the name says, they melt.  If you love lemon as much as my Mom and I do, you’re sure to love these!  Oh, did I mention there’s lots of butter in them?  What’s not to love?

Go to recipe

Here’s how I make them.

Lemon Melts

   Lemon Melts W08   Lemon Melts W01

There’s a few things that I prefer to do before I start mixing the ingredients together.

First, get the butter to room temperature.  That’s really important to creating a creamy base for the rest of the ingredients.  Also, zest and juice the lemons (in that order…  have you ever zested a lemon after juicing it?  Nah, doesn’t work too well)  Then in a small bowl, mix the flour, cornstarch and salt together.  Set aside.

Tip:  Lemons will release more juice when they’re at room temperature.  Or you can put them in the microwave for 10 seconds for the same results!

Lemon Melts W02

After the butter is soft, beat it on medium speed until it’s nice and creamy.

Lemon Melts W03

Then, on low speed,  beat in the powdered sugar.

Lemon Melts W09

Now add the lemon zest and juice.  Beat on medium speed until it’s well combined and creamy.

   Lemon Melts W10   Lemon Melts W12

On low speed, add the flour mixture just until it forms into a dough ball.  Cover the bowl and refrigerate for at least an hour to firm.  This will make it easier to form balls when baking.

Lemon Melts W15

After the dough has chilled, form the dough into small 1 1/2 inch balls and place them on a parchment lined baking sheet about 2 inches apart.  I prefer to use a small ice cream scoop to form the balls because it makes each one consistent in size and I just find it easier and quicker to do.

Bake in a preheated 350 degree oven for 11-13 minutes, just until the edges start to brown a bit.  Let them cool for about 8-10 minutes.

Lemon Melts W13

Put about a cup of powdered sugar in a zip top baggie.  After the Lemon Melts are cool to the touch but yet still warm, drop a few in the baggie at a time and roll them around until coated in the powdered sugar.

Lemon Melts W14

Place them on a plate to complete cooling.  (If you can wait that long!  Can’t say I did.. but then again, it’s my job to sample during the different stages of the cooling process…  right?)

Lemon Melts W19

Now, find a pretty plate and start stacking.

Lemon Melts W24

Want a little extra lemon punch?  Add a few lemon zest strips on top.  It also makes for a pretty presentation!

   Key Lime Pie  lemon-basil-cookies-w11  Lemon Meringue Pie  Cranberry Orange Pound Cake

Here’s a few other citrus ideas…  Key Lime Pie, Lemon Basil Cookies, Lemon Meringue Pie and Cranberry Orange Pound Cake.

Lemon Melts W20

They are melt in your mouth delicious no matter how you serve them!

Go to top

Lemon Melts

Cook Time: 12 minutes

Yield: 30 cookies

Lemon Melts

Ingredients

  • 12 Tablespoons butter, softened at room temperature
  • 1 1/2 cups 10x powdered sugar, divided
  • 1 Tablespoon lemon zest
  • 2 Tablespoons fresh lemon juice
  • 1 1/2 cups all purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt

Instructions

  1. Beat the room temperature butter, at medium speed, until it's nice and creamy. Then, on low speed, beat in 1/2 cup of the powdered sugar. Save the rest for later.
  2. Add the lemon zest and juice. Beat on medium speed until it's well combined and creamy.
  3. With a wire whisk or fork, combine the flour, cornstarch and salt until it's evenly distributed. On low speed, add the flour mixture until it forms into a dough ball. Remove paddle, scrape down the sides and make sure all of the flour has been incorporated. Cover the bowl and refrigerate for at least an hour to firm.
  4. Using a small ice cream scoop, form the dough into small balls and place them on a parchment lined baking sheet about 2 inches apart.
  5. Bake in a preheated 350 degree oven for 11-13 minutes, just until the edges start to brown a bit. Let them cool for about 8-10 minutes.
  6. Put about a cup of powdered sugar in a zip top baggie. After the Lemon Melts are cool to the touch but yet still warm, drop a few in the baggie at a time and roll them around until coated in the powdered sugar.
  7. Place them on a plate to complete cooling.

Notes

Lemons will release more juice when they're at room temperature. Or you can put them in the microwave for 10 seconds for the same results!

http://sweetteawithlemon.com/lemon-melts/

This entry was posted in All Recipes, Bar Cookies, Cookies, Desserts and tagged , , , , , , , , , , , , , . Bookmark the permalink.

Leave a Reply