Hi ladies!

I know you probably have already heard about my obsession with Meyer lemons. Well, with summer around the corner, I am diving head first into lemon season!

These Glazed Lemon Cookies are sooooo delicious. Addicting. Sweet and tangy. Plus, they are pretty. Here we go:


1 ½ sticks unsalted butter

¾ cups sugar

2 egg yolks

½ tbsp. lemon zest

½ tsp lemon juice

½ tsp vanilla

¼ tsp salt

2 cups flour

For glaze:

1 cup confectioner’s sugar

3 tbsp lemon juice

1 tsp lemon zest


Oven 350

Use FRESH lemons only. I prefer meyer lemons but you can use regular lemons.

Beat butter and sugar until fluffy, scraping down sides of bowl several times. Add egg yolks, vanilla, salt and lemon juice and zest. Gradually add flour and mix just to combine.

Divide dough in half, shape into logs. Wrap in plastic and refrigerate for at least 45 minutes.

Slice logs and space about 1 ½ inches apart on parchment lined or Silpat cookie sheets. Bake till lightly golden about 15-18 minutes. Let cool.

In small bowl, whisk confectioner’s sugar, lemon juice and zest until it’s a glaze. Dip the top of each cookie in glaze and let set about 15 minutes.

Pink appetit!


Citrus × meyeri, the Meyer lemon, is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange. It was introduced to the United States in 1908 as S.P.I. #23028[1] by the agricultural explorer Frank Nicholas Meyer, an employee of the United States Department of Agriculture who collected a sample of the plant on a trip to China.[2]

The Meyer lemon is commonly grown in China in garden pots as an ornamental tree. It became popular as a food item in the United States after being rediscovered by chefs such as Alice Waters at Chez Panisse during the California Cuisine revolution.

By the mid 1940s the Meyer lemon had become widely grown in California. However, at that time it was discovered that a majority of the Meyer lemon trees being cloned were symptomless carriers of the Citrus tristeza virus, a virus which had killed millions of citrus trees all over the world and rendered other millions useless for production.[5] After this finding, most of the Meyer lemon trees in the United States were destroyed to save other citrus trees.

A virus-free selection was found in the 1950s by Don Dillon of the California company Four Winds Growers,[6] and was later certified and released in 1975 by the University of California as the ‘Improved Meyer lemon’ — Citrus × meyeri ‘Improved’.[7][8]