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.
What ingredients do you need to make lemon pizzelles?
- eggs
- sugar
- butter, melted and cooled
- flour
- Lemon Zest
- baking powder
- pinch of salt
How far in advance can you make Pizzelle batter?
Pizzelle batter can be made ahead and refrigerated for up to 3 days so you can make fresh lemon pizzelles when you want them. My mom would make a double batch of pizzelle batter during the Christmas holiday, keep them in the refrigerator and then make when she had time.
How do I make my Pizzelles crisp again?
If the humidity gets to the pizzelles, making them soft, they can be make fresh again my 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.
More cookie recipes:
- Hershey kiss cookie
- Chocolate Pizzelle Cookies
- Almond Biscotti Recipe
- Scotcheroos recipe
- Gluten-free Christmas cookies
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.
Pizzelle making 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 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 make fresh again my 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.
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Lemon Pizzelle Recipe
Ingredients
- 3 large eggs
- 3/4 cup sugar
- 1/2 cup butter melted and cooled (1 stick)
- 1 3/4 cup flour
- 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.
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.
Nutrition
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.
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