English Lemon Meltaway Biscuits

Lemon Meltaways are classic English biscuits made with butter, powdered sugar, and fresh lemon zest. They have a soft texture thanks to the addition of cornstarch in the dough. Sweet and citrusy, they’re finished with a coating of powdered sugar and are ideal for tea time, gifting, or whenever cookies are needed.

What Are Lemon Meltaways?

Lemon Meltaways, unlike crisp cookies, are intentionally delicate and crumbly, almost dissolving as soon as they hit your tongue. The lemon zest and juice add fragrance and gentle sharpness without overpowering the buttery base. They’re traditionally finished with a generous coating of powdered sugar for both sweetness and visual charm.

Pro Tips for Perfect Lemon Meltaways

• Use very soft butter, not melted, to ensure the dough mixes smoothly and bakes evenly.
• Don’t skip the chilling time, as this long rest helps the biscuits hold their shape and develop a finer texture.
• Slice the dough cleanly with a sharp knife to keep the edges neat and uniform.
• Wait until the cookies are fully cool before coating them in powdered sugar, or the sugar will melt.

Frequently Asked Questions

Why do Lemon Meltaways need cornstarch?

Cornstarch is the secret ingredient that gives Lemon Meltaways their ultra-tender effect. It softens the flour’s structure and prevents the cookies from becoming crisp or dense. Without it, the biscuits would taste more like standard shortbread.

Can I make Lemon Meltaways without chilling the dough?

Chilling is essential for this recipe, and skipping it will affect both texture and shape. The cold dough slices more cleanly and spreads less during baking. It also allows the lemon zest to infuse the dough more deeply. For best results, stick to the full chilling time.

How do I know when Lemon Meltaways are baked?

These biscuits should stay pale, so don’t wait for browning as a visual cue. They’re ready when the bottoms are just set, and the tops look dry, usually around 10 minutes. Overbaking will make them crumbly instead of tender.

Can I make these cookies extra lemony?

Yes, but with restraint. You can add a little more zest, but too much lemon juice may affect the dough’s structure. Another option is mixing lemon zest into the powdered sugar used for coating. This boosts aroma without compromising texture.

How to Store Lemon Meltaways

Store baked Lemon Meltaways for up to one week on your kitchen counter. Keep them in a cool, dry place away from humidity, which can dissolve the powdered sugar coating. If needed, you can re-dust them with sugar just before serving. Do not refrigerate, as this can dull their flavor and dry them out.

How to Make Lemon Meltaways

Step 1

Step 1

First, start by whisking together the softened butter and powdered sugar. This step sets the tone for the biscuit’s delicate texture, so take your time.

First, start by whisking together the softened butter and powdered sugar. This step sets the tone for the biscuit’s delicate texture, so take your time.

Step 2

Step 2

Gradually add the flour and cornstarch, mixing until a soft dough forms. Once it starts coming together, switch to using your hands and gently knead.

Then, mix in the lemon zest, lemon juice, and salt.

Step 3

Step 3

Divide the dough in half and shape each portion into a neat cylinder. Wrap tightly in cling film and refrigerate for 12 hours.

Gradually add the flour and cornstarch, mixing until a soft dough forms. Once it starts coming together, switch to using your hands and gently knead.

Step 4

Step 4

Once chilled, place the dough logs on a cutting board and slice into 1cm thick discs.

Divide the dough in half and shape each portion into a neat cylinder. Wrap tightly in cling film and refrigerate for 12 hours.

Step 5

Step 5

Arrange the slices on a parchment-lined baking tray, and bake at 180°C/360°F for 10 minutes.

Once chilled, place the dough logs on a cutting board and slice into 1cm thick discs.

Step 6

Step 6

Remove from the oven and let them cool completely on the tray. Once fully cooled, roll generously in powdered sugar.

Arrange the slices on a parchment-lined baking tray, and bake at 180°C/360°F for 10 minutes.

Step 7

Step 7

Serve and enjoy.

Remove from the oven and let them cool completely on the tray. Once fully cooled, roll generously in powdered sugar.

Step 8

Step 8

Serve and enjoy.