My obsession with Meyer lemons begins before the season even starts. I plan all the recipes I want to make with them and anxiously await their arrival in the stores. As soon as they come, I’m like a dog with peanut butter…I just can’t get enough! I’ve made these meltaway cookies (from the blog Spoon Fork Bacon, another favorite) the last two seasons, but inadvertently deleted the first pictures I took awhile back and had to wait for them to arrive in stores again before I could reshoot. 
What is a Meyer lemon you say? If you’ve never one, it’s a cross between a regular lemon and a mandarin orange. The rind is softer and smoother than a regular lemon, and they have more juice inside. The taste is sweeter and less acidic than your standard lemon, but with the same citrus notes you’d expect. You can use them in a lot of recipes that call for standard lemons, just expect that the taste will be slightly different! They’ve become much more widely available, and I never have trouble finding them in stores once the season starts (Trader Joe’s ftw!), but you can definitely substitute with regular lemons if you can’t find them.
These cookies are crisp and ethereally light and, as the name implies, do melt in your mouth! The addition of tapioca flour (also labeled tapioca starch) and confectioners’ sugar ensures these cookies have that texture. The dough is quite soft and can be tricky to work with, so make sure to follow the instructions from forming and chilling the dough/cookies. The frosting should be quite thick but drizzleable so it stays on top of the cookies in that cute shape.
These keep well for a few days, but they are so small and light, it’s hard to resist popping a few in your mouth at a time! Share with friends and neighbors as this makes quite a few and enjoy!
[tasty-recipe id=”34989″]
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