Meyer Lemon Pizzelle Recipes

MEYER LEMON PIE

Meyer Lemon Pie image

A tangy sweet and sour treat, the Meyer lemons make it sweeter than a traditional lemon pie, but still keep that citrus kick.

Provided by Melissa Cebrian

Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes

Time 50m

Yield 8

Number Of Ingredients 5

Ingredients

1 ¼ cups white sugar
3 large eggs
3 ¾ fluid ounces Meyer lemon juice
¼ cup butter, melted
1 (9 inch) pastry shell, unbaked

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
Pour melted butter into the blender and blend for 30 seconds more.
Transfer lemon filling to the pastry shell.
Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 42.9 g, Cholesterol 85 mg, Fat 15.1 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 184.1 mg, Sugar 31.8 g

MEYER LEMON PIZZELLES RECIPE - (4.4/5)

Meyer Lemon Pizzelles Recipe - (4.4/5) image

Provided by MJH

Number Of Ingredients 8

Ingredients

1 3/4 cups granulated sugar
6 Large Eggs, room temp
2 Sticks of Butter, melted and cooled
3 teaspoons Vanilla Extract
1 teaspoon Pure Orange Extract
Zest of 3 Meyer Lemons
4 teaspoons Baking Powder
4 cups All-Purpose Flour, spooned into measuring cup

Steps:

Combine the sugar and eggs in the bowl of a stand mixer. Beat on medium speed for 1 to 2 minutes until well incorporated. The eggs must be at least room temperature. Cold eggs will result in an unworkable batter. Slowly drizzle the melted butter into the mixture, while mixing on medium speed. Add the extracts then the zest. On low speed, add the flour 1/2 cup at a time. Alternate between medium and low speed while beating in the flour. (I turn it to low while pouring in the flour; medium to incorporate the flour before adding more). The batter should have a satin sheen to it, but should be light and stiff. If your batter is too liquid, add more flour, a tablespoon at a time until the batter is stiff. Using a tablespoon scoop, place dollops of batter into the iron. Repeat 20-25 more times depending on iron size. The cookies take about 25-30 seconds in the iron. Fresh, hot cookies can be rolled or shaped into cups.

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