Meyer Lemon Thins & A Cookbook Review
Recipe type: Dessert
Cuisine: Cookies
Adapted from Alice Medrich
  • ½ cup fresh Meyer lemon juice
  • 12 T (1½ sticks) unsalted butter, cut into several pieces
  • 2½ cups (11.25 oz) AP flour
  • ¼ t baking soda
  • 1 large egg
  • 1 large egg yolk
  • 1 cup (7 oz) sugar
  • zest of 2 lemons
  • ¼ t salt
  1. Heat the lemon juice in a small, nonreactive pan over high heat. Bring to a boil and then reduce the heat to medium, and let the lemon juice boil until it reduces to approximately 1 tablespoon of lemon syrup. Watch it closely near the end so it does not burn. Add the butter and stir until melted. Set aside.
  2. Combine the flour, baking soda and salt and whisk together. Set aside.
  3. Place the egg, egg yolk, and sugar into a large bowl and mix with a rubber spatula. Mix in the lemon zest and add the lemon-butter mixture. Add the flour mixture and stir just until incorporated. Cover and chill for at least 20 minutes--this will make the dough firmer and easier to work with.
  4. Medrich calls for rolling out this dough and using cookie cutters, but I chose to roll the dough into 2 logs with a circle of about 2.5-inch diameter. Then chill the logs for at least 30 minutes and up to 2 days,
  5. Prepare 2 baking sheets by lining them with silicone or parchment (or grease them). Preheat the oven to 400 F.
  6. Slice the dough into rounds--the thinner you can slice them the better. Aim for 1/16-inch. Place the rounds on the prepared baking sheets, 1 inch apart (I got 20 per sheet). Bake for 6-7 minutes, or until lightly browned at the edges. Let the cookies cool for 5 or so minutes on the baking sheets and then transfer them to a cooling rack. Cool completely before storing--tore promptly in airtight contains to maintain crispness.
Recipe by The Spiced Life at