I made these lovely tangy Meyer lemon cookies last week and found that they were much improved with a little tart royal icing.
Royal Icing (adapted from Nigella Lawson's recipe)
1 large egg white
2 cups confectioners' sugar
2 tablespoons Meyer lemon juice
zest of 1 meyer lemon
Directions:
Combine the egg whites and confectioners' sugar in bowl and whip until opaque and shiny, about 5 minutes. Whisk in the lemon juice and the zest. Put icing into a ziploc bag and snip a tiny piece off the corner. Squeeze icing over each cookie and let harden.
[1. c. lynn]
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