Meyer Lemon Pizzelle

By • January 10, 2011 20 Comments

278 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Pizzelle are a holiday tradition in my mother's family, who hail from the Abruzzi region of Italy, where pizzelle are traditional confections. Every year, my mom and grandma would stand over multiple irons, scooping the dough and pressing the cookies. Extension cords were necessary, as each woman wielded multiple pizzelle irons. My mom and grandma loved to flavor the cookies either anise or orange.

Today, I proudly own four pizzelle irons and Meyer Lemon is one of my favorite flavors. I decided to sub Meyer Lemon zest in the batter last year and the resultant batch was one of my best ever. Some tweaking of my grandmother's recipe resulted in beautifully crisp, white snowflakes with flecks of gold. For dinner parties, you can form the pizzelle into cups by draping the hot cookie over a drinking glass or ramekin. Fill with pastry cream, curd, or mousse and fresh fruit. Pizzelle make great waffle cones and cups, and are a perfect match for gelato.

Food52 Review: Hillarybee's pizzelle are lovely crisp, buttery vanilla cookies perfumed with Meyer lemon. The touch of orange extract really makes the citrus shine. Plus, they are beautiful. Once the batter is made, it only takes a few seconds to create a beautifully patterned thin cookie. The simple pizzelle would be excellent served with any of the suggestions in Hillarybee's notes, or ice cream and fruit or sandwiched with a little bit of lemon curd.Stephanie Bourgeois

Makes 40-50 depending on iron size

  • 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
  1. 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.
  2. Slowly drizzle the melted butter into the mixture, while mixing on medium speed. Add the extracts then the zest.
  3. 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).
  4. 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.
  5. 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.

More Great Recipes: Fruit|Cookies|Desserts

Topics: Cookies!, Christmas

💬 View Comments ()

Comments (20) Questions (0)


15 days ago Nancy Leu Moore

ummm wtf is this iron you speak of... I am hosting a high schooler from Milan and she has never heard of these-maybe her family is too traditional, after all they still make and can their own tomato sauce...old school-I don't think so...


15 days ago lapadia

Nancy, please see the links attached re: Pizzelle Irons:
Hopes this helps.

And, I use a Villaware Pizzelelle Baker:

Just as this recipe's author, my grandmother (came from Italy to live in this country in the early 1900's) used a similar iron for her cookies, as I wrote in my head note...see link below.


7 months ago Elizabeth Antimo

wow! never made them before, but they look delicious. Does anyone know what you use to achieve the design?


6 months ago Hilarybee

As stated in the recipe, you need a pizzelle iron. Amazon sells the Palmer iron, which I use and it looks like so do the Food52 editors.


6 months ago Elizabeth Antimo

thank you! I appreciate the advice.


over 1 year ago Tom Salamone

What are Meyer lemons, or more to the point, how do they differ from the lemons found in the grocery store? I make pizzelles and will make this one. Grew up with the little birds and love them. Grandmother from Abruzzi also. Thanks.


over 1 year ago Hilarybee

Hi Tom-- Meyer Lemons are a fragrant hybrid of lemon and orange. They have a soft rind & pith, and are slightly less sour in the flesh than "regular" lemons. If you can't find them, I would use half orange and half lemon zest.


about 2 years ago ss

what size of iron do you use?


about 2 years ago Hilarybee

I use the traditional, two pizzelle iron. Looks like the Food52 editors used a Palmer 3 seat pizzelle iron. But for this recipe, it really doesn't matter. Adjust batter to the size of the iron, and you'll get either 40, or if they are small, 50.


over 2 years ago PepLV

I have about 75 Meyer lemons on my tree...I've been drying a lot of them for gifts. I'm definitely putting some of them aside for these!


over 2 years ago Hilarybee

I'm hoping that you did get to try them! I would kill for a bountiful meyer lemon tree!


almost 4 years ago Hilarybee

Thanks, everyone! Give these a try if you are looking for a break from the traditional anise!


almost 4 years ago lapadia

FYI to all....I also have a Chocolate Espresso Pizzelle onsite :)


almost 4 years ago lapadia

Yum, have never made lemon Pizelle, what a great lemon!


almost 4 years ago Niknud

Love lemon in all forms - but especially in treats!


almost 4 years ago Bevi

These beauties look like they just melt in your mouth.


almost 4 years ago Hilarybee

Thank you!


almost 4 years ago Hilarybee

Thank you!


over 4 years ago Hilarybee

Thank you, Sagegreen.


over 4 years ago Sagegreen

These are so beautiful and sound delicious!