Ingredients For Lemon Sugar Cookies
(Any type of citrus can be substituted)
1/2 pound (2 sticks) butter, softened
3/4 cup superfine sugar
1 egg yolk, lightly beaten
2 tsp fresh Meyer Lemon juice
2 1/2 cups all-purpose flour
finely grated rind of 1 Meyer Lemon
Put the butter and sugar and mix well with a rubber spatula or wooden spoon. Then add the egg yolk and juice and beat in. Sift the flour and salt into the bowl and stir until combined. Add the lemon rind and combine once more.
Divide the dough into 2 disks and wrap in plastic wrap. Place in refrigerator to chill until firm, about 30 min to an hour.
Preheat oven to 375F degrees. Line baking trays with parchment paper. Unwrap the dough, roll to 1/8 inch thick and use a chef’s knife to make straight cuts. (A pasty wheel dragged my dough to skewed it, find out what works best for you. If the dough becomes too warm or soft to be transferred to the baking tray, return dough in the refrigerator to chill, 5-10 minutes.
Bake for 6-7 minutes, or until edges turn light brown. Transfer to wire racks to cool.
To frost the cookies, use royal icing thinned with a little water. Letters were written using edible markers.
Alternate to Meyer Lemons
There’s a difference between regular lemons and Meyer lemons; Meyers are slightly sweeter than their regular counterparts. So, if you have a recipe that calls for Meyer lemon juice and you can’t find Meyer lemons, what are you to do? Simple: just substitute equal parts regular lemon juice and orange juic
- 1/2 cup firmly packed light brown sugar
- 1/4 cup butter
- 1/4 teaspoon ground cinnamon
- 4 large ripe bananas, sliced
- 1 cup granulated sugar, divided
- 1/3 cup all-purpose flour
- 2 large eggs
- 2 cups milk
- 4 large eggs, separated
- 2 teaspoons vanilla extract
- 48 vanilla wafers
- Cook first 3 ingredients in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly. Add bananas; cook 2 to 3 minutes or until thoroughly heated. Remove from heat.
- Whisk together 3/4 cup granulated sugar, next 3 ingredients, and 4 egg yolks in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla.
- Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ramekins or ovenproof glass dishes. Layer with remaining banana mixture, pudding, and vanilla wafers.
- Beat 4 egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over ramekins. Place ramekins on a baking sheet.
- Bake at 325° for 15 to 20 minutes or until meringue is golden. Let cool on a wire rack 30 minutes.
Note:For the best flavor, choose firm, ripe bananas with brown speckles.