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Dessert facile : Biscuits au citron moelleux et fondants
Emma

Soft and Melty Lemon Cookies

Quick and tender lemon cookies with a zesty twist, perfect for a hassle-free treat. These French-inspired biscuits combine melted butter, lemon zest, and juice for a delicate, aromatic flavor. Ideal for beginners and ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 servings
Course: Desserts faciles
Cuisine: French
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 80g unsalted butter, softened
  • 120g sugar (half white and half brown or all white)
  • 1 large egg, at room temperature
  • 1 tablespoon fresh lemon zest (unprocessed)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 180g all-purpose flour (or partially substitute with almond flour)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Method
 

  1. Preheat oven to 180°C (thermostat 6) and line a baking sheet with parchment paper.
  2. Whisk melted beurre with sugar until creamy.
  3. Add egg, lemon zest, and juice, mixing until smooth.
  4. Incorporate flour, baking powder, and salt in batches using a spatula.
  5. Roll dough into 2cm balls, spacing 3cm apart on the sheet.
  6. Bake for 12 minutes until edges are golden but centers remain soft.
  7. Cool 5 minutes on the sheet, then transfer to a wire rack.

Notes

Use unprocessed lemons to avoid bitterness.
For dietary needs, substitute fully with white sugar and/or almond flour.
Cookies are best stored in an airtight container at room temperature (3 days) or frozen (1 month).
Baking powder is optional but adds slight fluffiness to the texture.