Best 2 Meyer Lemon Lace Tuiles Recipes

Delicate and crisp, these Meyer lemon lace tuiles are a delightful treat that combines the bright citrus flavor of Meyer lemons with the delicate sweetness of powdered sugar. Made with just a few simple ingredients, these cookies are incredibly easy to make and can be enjoyed on their own or used to garnish desserts. The recipe includes variations for adding a variety of flavors and toppings, such as chopped nuts, dried fruit, or a drizzle of chocolate. With their elegant appearance and delicious taste, these Meyer lemon lace tuiles are sure to impress your friends and family.

Here are our top 2 tried and tested recipes!

MEYER LEMON LACE TUILES

Meyer Lemon Lace Tuiles image

These tuiles are as buttery and light as the traditional version, but they have an added sparkle and tartness, thanks to the addition of Meyer lemon. Their tubular shape is achieved by rolling the disks around the handle of a wooden spoon while they are still warm from the oven.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 54

Number Of Ingredients 8

Ingredients

3/4 cup plus 1 tablespoon and 1 teaspoon sugar
1/2 cup all-purpose flour
1/4 teaspoon coarse salt
1/4 cup plus 2 tablespoons fresh Meyer lemon juice, strained (from 4 lemons), or substitute regular lemons
1 tablespoon fresh orange juice, strained
3 1/2 ounces (7 tablespoons) unsalted butter, melted
1/2 teaspoon finely grated Meyer lemon zest, or substitute regular lemons
1/4 teaspoon finely grated orange zest

Steps:

Mix sugar, flour, and salt with a mixer on low speed. Add lemon and orange juices, and beat until just combined. Slowly pour in butter, then increase speed to medium. Add lemon and orange zests, and continue to beat until combined. Cover, and refrigerate overnight (or up to 1 week).
Preheat oven to 350 degrees. Spoon batter, 1 teaspoon for each cookie, onto a baking sheet lined with a nonstick baking mat, spacing mounds at least 2 inches apart. (Refrigerate remaining batter between batches.) Using a small offset spatula, spread mounds into 3-inch circles. Bake cookies until uniformly light gold, 10 to 12 minutes. Let cool on baking sheet for 1 minute. Working quickly, flip cookies over, smooth side up, and roll each around the handle of a wooden spoon. Let stand until hardened. (If cookies become too difficult to roll, return to oven until warm and flexible.) Repeat with remaining batter. Rolled cookies will keep, layered between parchment and covered, for up to 3 days.

LACY LEMON TUILES

Lacy Lemon Tuiles image

These are small, delicate little cookies which look like tiles, hence the name "tuiles". They take a little practice to get just right, but are really worth the effort. They are great with sorbets, glacees, fruit salads, or just on their own with tea. Prep time does NOT includes cool down time in fridge. I leave the cookie dough chilling overnight . I've described how to get the shape for the curly tile, but you can leave them flat, or drape over a glass for additional shapes. This is not a large amount of batter - you can always double or triple the amount.

Provided by Jangomango

Categories Dessert

Time 24m

Yield 12 cookies

Number Of Ingredients 4

Ingredients

1/2 cup confectioners' sugar (icing sugar)
1/4 cup all-purpose flour
1 tablespoon butter, melted
2 tablespoons lemon juice

Steps:

Combine the sugar and flour, then stir in the lemon juice and melted butter until smooth.
Refrigerate the batter for a few hours.
When you are ready to bake the tuiles-.
Preheat oven to 400*F.
Place 1 teaspoon of batter on a parchment lined cookie sheet and spread it out as thinly as you can with the back of a spoon (or your finger).
Repeat until sheet has 6 cookies on it.
Bake for about 7 minutes, or until cookies are lacy and browning at the edges.
Remove from oven and let rest for just 1 minute.
Remove the tuiles with a thin spatula and drape over a rolling pin or wine bottle until cool.
Repeat with second tray.
Best to serve that day.

Nutrition Facts : Calories 38, Fat 1, SaturatedFat 0.6, Cholesterol 2.5, Sodium 6.9, Carbohydrate 7.2, Fiber 0.1, Sugar 5, Protein 0.3

Tips:

Use fresh Meyer lemons: Meyer lemons are sweeter and more flavorful than regular lemons. If you can't find Meyer lemons, you can use regular lemons, but you may need to add a bit more sugar to the batter.
Make sure the batter is thin enough: The batter should be thin enough to pour easily, but not so thin that it's runny. If the batter is too thick, it will be difficult to spread and will result in thick, chewy tuiles. If the batter is too thin, it will spread too much and will result in thin, crispy tuiles.
Spread the batter thinly: The batter should be spread very thinly on the baking sheet. If the batter is too thick, it will take longer to cook and will be more likely to burn.
Bake the tuiles until they are golden brown: The tuiles should be baked until they are golden brown around the edges. If the tuiles are not baked long enough, they will be soft and chewy. If the tuiles are baked too long, they will be hard and brittle.
Let the tuiles cool completely before storing: The tuiles will crisp up as they cool. If you store them before they have completely cooled, they will be more likely to break.

Conclusion:

Meyer lemon lace tuiles are a delicious and easy-to-make cookie. They are perfect for a quick snack or dessert. With their delicate flavor and crispy texture, they are sure to be a hit with everyone who tries them.