Batter
Yesterday I made the batter for the Meyer Lemon Lace Tuiles (page 32 of December Living). It was easy – lemon and orange juice, butter, flour, sugar, and lemon and orange zest (the recipe calls for Meyer lemon juice and zest – not attainable in my neck of the woods, so I just used regular). The recipe says to refrigerate overnight. Check.
Today I got it out and put the batter on the baking sheets as directed – 3 inch circles, 2 inches apart. No problem. I was really excited
Ready to bake
about this recipe. You bake the batter then you take each cookie and wrap it around the handle of a spoon to make a tube shape. They looked crunchy and wonderful in the photos.
This recipe seemed really simple and I wasn’t worried about it turning out at all.
Silly me. Here is what I took out of the oven:
A total unmitigated disaster. There is nothing here that is usable. It all ran into each other and did not maintain any shape at all. I threw it all in the trash.
What makes me even more upset is that this is the second batch of lemon cookies I’ve made this year that are worthless. The first ones were from a recipe I ripped out of a magazine in a Land o’ Lakes butter add for Lemon Meltaways. There was clearly a mistake in that recipe because the batter tasted like cornstarch and it cooked into piles of crumbs.
So I am 0 for 2 on my lemon cookie attempt this year. Really, this is why you should just stick with your tried and true family recipes. And from now I will.
Thumbs down on this Martha, very, very disappointing.
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I also made the Meyer Lemon Tuiles and had diappointing results. Not the same as yours. I made smaller drops and they did not run together. However, they were not light or crisp when finished. They were oily and so chewy that they were inedible. I have researched other Tuile recipes and found that most use less butter than this recipe, One recipe for lacey lemon tuiles used 1/2 cup confectioners sugar, 1/4 cup flour, 1 tablespoon butter, melted, 2 tablespoons lemon juice, 2 tablespoons lemon juice, baked at 400. The batter is only refrigerated for a few hours. If you would like the entire recipe, I will submit it.
They definitely were very oily. I picked some off the baking sheet to taste them. Very greasy. Yes, I would love the other recipe you have. I always wonder did anyone actually test this recipe?!