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Are you looking for the perfect spring cookie recipe? Look no further than these sweet lemon and lime biscuits that have the perfect amount of “zing” in them.
The first signs of spring are everywhere. Flowers bloom, birds chirp and there is a new enthusiasm for everything fresh and new. Lust extends to the goodies I want to eat; no more heavy cakes and chocolates. Instead, I crave fresh, delicious treats like this lemon and lime biscuit.
My lemon and lime biscuit is a favorite and perfect for spring. The brightness of the lemon and lime juice sliced through the sweet batter, the colorful skin of the fruit brighten the biscuit and drizzle, and the taste of the melting in your mouth reminds you why it’s good to be alive.
I love making this cookie for special occasions because it’s a very pretty cookie and not just wonderfully tasty. But it’s easy enough to do just for the family. The only additional tool you will need is a zester. You can get one from Amazon or Target for around $ 10 if you don’t already have one.
How do you taste a lemon or a lime?
Peeling the fruit is actually my favorite part because I can’t do that very often. To peel a fruit, you need to wash it first. Because you are eating the peel, you want to make sure that it is clean. Then take your fruit in one hand and the zester in your other (dominant) hand and drag the tool over the fruit.
Apply light pressure and you will see the peel collect on the grater. Do this by gently moving the fruit each time. You don’t want to peel the same area too often as you are starting to get the bitter pulp rather than the colorful, tasty outer peel.
After peeling a bit, turn the tool over a bowl and tap it to make the bowl fall out. You can scrape out the rest so it doesn’t go to waste. You can draw short strokes or long gliders to get different peeling lengths. For this biscuit, I like it a little longer so that its color is visible in the biscuit and in the glaze.
Each lemon produces about a tablespoon of peel and about three tablespoons of juice. Each lime produces about two teaspoons of zest and two tablespoons of juice. But to be careful, I always buy an extra or two.
How do you hand juice a citrus fruit?
Most of us don’t have a fancy juicer (though they’re inexpensive and don’t take up too much space), but hands aren’t hard to use.
If your fruit is fresh from the refrigerator, or a bit old, or doesn’t feel firm and juicy, you can soften it in the microwave. Microwave the whole fruit for 30-45 seconds. Let it sit for five to ten minutes before cutting in as it will be hot! Don’t overdo it as they’ll explode and make a big mess.
If you need to peel your fruit, do so before you cut it. It is basically impossible to peel a fruit that has already been pressed. Then microwave if necessary (and let cool). Then cut the lemon into wedges. I prefer quarters as they are easy for my hands to squeeze.
Squeeze the juice into a bowl and work the fruit back and forth to get the last sharp drop out. When you’re done, you’ll need to pass the juice through a fine sieve to get the seeds, particles, and membrane out.
Can I replace bottled lemon and lime juice?
I’m all for bottled lemon and lime in everyday cooking, but I always use the fruit juice for this recipe. It really tastes better, and since you’re using some of it fresh in the drizzle, a substitution would be noticeable. We already need the pleasure, so we can also use real fruit juice.
How do I do the drizzle?
This biscuit is coated with powdered sugar and a lemon / lime drizzle. You can decide whether you want to make it a sleek and brisk drizzle that runs down the sides of the biscuit or a firmer and sweeter frosting that stays on top. Both are delicious and the difference is just a little more or less sugar and juice.
Start with powdered sugar, soft butter, and lemon and lime juices. Then mix at high speed for a few minutes. (I make frosting while I tidy up the kitchen or prep the next few steps because the longer you mix ingredients, the smoother and tastier the end result will be.) You can add a splash of milk if you want it thinner or a little more sugar if you want want it thicker. As always, scrape off the sides to make sure all of the sugar is actually mixed in.
As you near the end, add the peel and mix. Be sure to scrape off the attachment and make sure the bowl is mixed in properly as it may get caught. You can then drizzle the mixture over the cooled biscuits or spread it with a spoon or knife to achieve the desired effect.
ingredients
For the cookie dough:
- 1 cup of white sugar
- 2/3 cup soft butter
- 1 tablespoon of grated lemon peel
- 2 teaspoons of grated lime zest
- 2 tablespoons of lemon juice
- 1 1/2 tablespoons of lime juice
- 1 egg
- 1 3/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
For the drizzle / frosting:
- 2 cups of powdered sugar
- 2 tablespoons of soft butter
- 1 tablespoon of lemon juice
- 2 teaspoons of lime juice
- 1 tablespoon lemon peel
- 2 teaspoons of lime zest
recipe
- Mix 1 cup of white sugar with 2/3 cup of butter.
- While this is mixing, peel and juice the lemon and lime.
- Add the lemon and lime juice, then the egg.
- Mix well and scrape the sides to make sure everything is included.
- Add the flour, salt, and baking soda and scrape the sides again.
- Finally, add the peel and mix until everything is well mixed.
- This dough will be wet because of the added juice.
- Using two tablespoons, scoop the balls onto a lined baking sheet.
- These should be on the smaller rather than the larger side of cookies.
- It’s tender and nimble, so smaller portions are better here.
- Place them in an oven heated to 350 degrees Fahrenheit and cook for at least 8 minutes until the biscuit is no longer shiny and sticky.
- It takes 10 minutes to cook my cookies, but every oven is different.
Drizzle
- For the drizzle, beat 2 cups of powdered sugar with 2 tablespoons of soft butter and lemon and lime juice.
- Let this mixture sit for a few minutes so the sugar really dissolves into the mixture and doesn’t retain its grainy texture.
- If you need it faster, add a splash of milk.
- When it’s done, add the shell and mix in with a fork, or scrape the bat if the shell is in the prongs.
- When the cookies are completely cool, drizzle or frost them on a refrigerated shelf to allow the drain to drain down the sides instead of creating unattractive puddles on either side.
Lemon and Lime Cookies
ingredients
Cookie dough
-
1 cup of white sugar
-
2/3 cup soft butter
-
1 tablespoon of grated lemon peel
-
2 teaspoons of grated lime zest
-
2 tablespoons of lemon juice
-
1 1/2 tablespoons of lime juice
-
1 egg
-
1 3/4 cup flour
-
1/2 teaspoon salt
-
1/2 teaspoon baking powder
Drizzle
-
2 cups of powdered sugar
-
2 tablespoons of soft butter
-
1 tablespoon of lime juice
-
1 tablespoon of lemon juice
-
1 tablespoon lemon peel
-
2 teaspoons of lime zest
manual
recipe
Mix 1 cup of white sugar with 2/3 cup of butter.
While this is mixing, peel and juice the lemon and lime.
Add the lemon and lime juice, then the egg.
Mix well and scrape the sides to make sure everything is included.
Add the flour, salt, and baking soda and scrape the sides again.
Finally, add the peel and mix until everything is well mixed.
This dough will be wet because of the added juice.
Using two tablespoons, scoop the balls onto a lined baking sheet.
These should be on the smaller rather than the larger side of cookies.
It’s tender and nimble, so smaller portions are better here.
Place them in an oven heated to 350 degrees Fahrenheit and cook for at least 8 minutes until the biscuit is no longer shiny and sticky.
It takes 10 minutes to cook my cookies, but every oven is different.
Drizzle
For the drizzle, beat 2 cups of powdered sugar with 2 tablespoons of soft butter and lemon and lime juice.
Let this mixture sit for a few minutes so the sugar really dissolves into the mixture and doesn’t retain its grainy texture.
If you need it faster, add a splash of milk.
When it’s done, add the shell and mix in with a fork, or scrape the bat if the shell is in the prongs.
When the cookies are completely cool, drizzle or frost them on a refrigerated shelf to allow the drain to drain down the sides instead of creating unattractive puddles on either side.
Nutritional information:
Yield: 36
Serving size: 1
Amount per serving:
Calories: 106Total fat: 4gSaturated fatty acids: 3gTrans fat: 0gUnsaturated fat: 1gCholesterol: 16 mgSodium: 71 mgCarbohydrates: 17gFiber: 0gSugar: 12gProtein: 1g
These cookies taste best when fresh, within 24 to 36 hours of baking. To store, place them in a layer on a plate or baking sheet and carefully cover with plastic wrap or a lid. Since the drizzle is pretty sticky, they don’t stack well.
The batter and unused drizzle will keep well in the refrigerator for four days. You can freeze the batter, but it’s best to use it fresh. The drizzle does not freeze well as it dissolves when it thaws. Serve these at your next ladies’ event, meet up with friends or surprise a neighbor with a fresh plate on their doorstep to let them know that spring is here!
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