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?
Here’s how I make them.
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!
After the butter is soft, beat it on medium speed until it’s nice and creamy.
Then, on low speed, beat in the powdered sugar.
Now add the lemon zest and juice. Beat on medium speed until it’s well combined and creamy.
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.
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.
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.
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?)
Now, find a pretty plate and start stacking.
Want a little extra lemon punch? Add a few lemon zest strips on top. It also makes for a pretty presentation!
They are melt in your mouth delicious no matter how you serve them!