This lemon pizzelle recipe is a citrus variation of the classic pizzelle recipe and a delicious addition to your Christmas cookie recipe box. Thin and crisp, pizzelles are a classic Italian cookie and are a favorite to take to holiday cookie exchanges.
These cookies are a variation of my chocolate pizzelle recipe as well as the classic anise pizzelle recipe. I would advise storing the anise cookies away from your other cookies. The aroma of the cooking cookies reminds me of summers gone by and lemonade popsicles and running through sprinklers.
Here is why this recipe is amazing:
- My grandmother would make these for us each Christmas and there is a bit of nostalgia for me with this recipe.
- A delicious variation of anise pizzels with out the licorish flavoring.
- Easy step by step photo insturctions will give you the formula for success.
Ingredients need:
- eggs
- sugar
- butter, melted and cooled
- flour
- Lemon Zest
- baking powder
- pinch of salt
How to make this recipe:
How to make lemon pizzelle batter
- Melt butter and allow to cool.
- In a mixing bowl with the paddle attachment, beat eggs and sugar until light yellow. 2-3 minutes on medium high speed.
- Add melted butter, lemon zest to the batter and stir until combined.
- In a separate bowl, sift together the flour, salt and the baking powder.
- Fold the dry ingredients into the wet ingredients until just blended. Do not over mix.
How to cook the pizzells:
- Heat the pizzelle iron according to the manufacture instructions.
- Place 1 heaping tablespoon of batter into the center, back portion of the pizzelle press.
- Close the lid and bake for 40-50 seconds or until light golden in color.
- Remove from the iron with a chop stick and cool on a cooling rack.
- Repeat with the remaining batter.
Frequently asked questions, answers and tips:
Break off the excess edges to clean up the cookies
Allow the cookies to cool completely and air our for several hours after cooing.
Make pizzelles in the winter when the humidity is lower.
Wipe a pizzelle iron clean with a damp cloth, and then dry the iron. Remove any burnt-on dough with a brush or other non-metal implement. If your model of iron has removable cooking plates, follow manufacture instructions for cleaning. DO NOT SUBMERGE AN ELECTRIC PIZZELLE IRON IN WATER.
Pizzelles need to 'mature' or 'bloom' over time. The flavors mature over time. Make pizzelles at the beginning of cookie season and you will be able to enjoy them more and more as time goes on.
When you want pizzelles to be fresh without freezing them, first wrap them in foil in bundles of up to 6, and place the cookie bundles in a cookie or metal tins. Just like grandma had.
The key to freezing pizzelle cookies is to make sure they are completely cool. Then, wrap them in groups of six, or less, in plastic wrap and store in airtight containers. Freeze for up to three months. They will thaw very quickly.
If the humidity gets to the pizzelles, making them soft, they can be made fresh again by placing the pizzelles on a cookie sheet and bake them for just under two minutes in an oven preheated to 350. The dry heat of the oven will pull some of the moisture in the pizzelles, keeping them crisp and freshen them up.
Ingredients
- 3 Egg
- ¾ Cup Sugar
- ½ Cup Butter melted and cooled (1 stick)
- 1 ¾ Cup Flour, All Purpose
- 2 Teaspoons Baking Powder
- zest of 1 lemon
- pinch of salt
Instructions
How to make lemon pizzelle batter:
- Melt butter and allow to cool.
- In a mixing bowl with the paddle attachment, beat eggs and sugar until light yellow. 2-3 minutes on medium high speed.
- Add melted butter, lemon zest to the batter and stir until combined.
- In a separate bowl, sift together the flour, salt and the baking powder.
- Fold the dry ingredients into the wet ingredients until just blended. Do not over mix.
How to cook lemon pizzelle cookies:
- Heat the pizzelle iron according to the manufacture instructions.
- Place 1 heaping tablespoon of batter into the center, back portion of the pizzelle press.
- Close the lid and bake for 40-50 seconds or until light golden in color.
- Remove from the iron with a chop stick and cool on a cooling rack.
- Repeat with the remaining batter.
Nutrition
Notes
What is the secret to keeping the perfect pizzelle crispy?
- As soon as the pizzelle come out of the pizzelle iron, lay them flat on a cooling rack.
- Do not stack the cookies because the steam will make them to lose their crispiness.
- Pizzelles need to breathe. Once all the pizzelle are cooked and cooled, allow them to air dry for a few hours.
Amelia (Amy) says
Dear Sarah Moch , I’ve made these a million times , but I’m a 91 year old Italian and most often used anise , and others but not lemon . I will surely make some lemon , sounds awesome . Just want to mention that I often let the pizzelle get soft so family could enjoy an ice cream sandwich without the cookie crumbling while eating it . They asked me and it works great . Thank you for sharing your recipe . Sincerely , Amelia
aurora young says
I have been trying to make these but don't seem to have it right yet. When you say heaping tablespoon of dough are you using a regular dinner tablespoon or a measuring spoon tablespoon? Mother-in-law made the pizzells all the time but I don't have her recipe now that she is gone. Help me please!!!!
Sarah Mock says
If you have Pampered Chef scoops (hello bridal shower gifts from the '90's!) I use the small scoop but I don't scrape it. I just scoop and dump. Play with it and see what works for you. You will get into a rhythm and find what works for you.