Meyer Lemon Pizzelle

January 10, 2011
7 Ratings
Photo by Nicole Franzen
  • Makes 40-50 depending on iron size
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. —Hilarybee

Test Kitchen Notes

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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Pamela
  • Chris Moore
    Chris Moore
  • Nancy Leu Moore
    Nancy Leu Moore
  • Tom Salamone
    Tom Salamone
  • ss
Dedicated locavore. I spend my weekends on the back roads (often lost!) looking for the best ingredients Ohio has to offer. I am often accompanied by my husband, Mr. Radar and our dog, Buddy. Born in West Virginia, raised in Michigan, I moved to Ohio for college and have lived there on and off since. I love to meet farmers and local producers. Cooking is an extension of this love. You can follow my move from government analyst to cottage industrialist and view the food I cook for my personal mad scientist on

24 Reviews

LULULAND July 26, 2021
I love lemon and just saw this recipe. I don't really want to invest in a pizzelle. I am thinking that a waffle maker could also make these cookies. What do you think?
Pamela January 15, 2019
Loved it! I used the base of your recipe with these changes: I used 1 T. Vanilla and 1 T. Anise extracts, and added orange zest. Now I have Meyer Lemons, yummy, and I'll go to your original recipe knowing they'll be great!
Chris M. April 1, 2018
Can these be frozen??
Lydia B. December 14, 2016
Do they taste like lemon or orange? I've tried making lemon pizzelles and although the batter will taste lemony the cookie taste flat. Hoping this recipe will do the trick.
Nancy L. August 20, 2015
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...
lapadia August 20, 2015
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.
Elizabeth A. February 16, 2015
wow! never made them before, but they look delicious. Does anyone know what you use to achieve the design?
Hilarybee February 26, 2015
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.
Elizabeth A. February 28, 2015
thank you! I appreciate the advice.
Tom S. December 16, 2013
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.
Hilarybee December 16, 2013
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.
ss June 20, 2013
what size of iron do you use?
Hilarybee June 20, 2013
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.
PepLV December 7, 2012
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!
Hilarybee April 8, 2013
I'm hoping that you did get to try them! I would kill for a bountiful meyer lemon tree!
Hilarybee November 13, 2011
Thanks, everyone! Give these a try if you are looking for a break from the traditional anise!
lapadia November 13, 2011
FYI to all....I also have a Chocolate Espresso Pizzelle onsite :)
lapadia October 27, 2011
Yum, have never made lemon Pizelle, what a great lemon!
Niknud October 26, 2011
Love lemon in all forms - but especially in treats!
Bevi October 26, 2011
These beauties look like they just melt in your mouth.
Hilarybee November 12, 2011
Thank you!
Hilarybee November 12, 2011
Thank you!
Hilarybee January 11, 2011
Thank you, Sagegreen.
Sagegreen January 10, 2011
These are so beautiful and sound delicious!