meyer lemon whoopie pies
At one point in my life, dessert meant chocolate or nothing. While my attachment to chocolate remains, my tastes have expanded and I’ve developed a fondness for lemons (let my Meyer-lemon blueberry roll, Meyer lemon muffins, and Meyer lemon bars all attest to that!). I’m currently enjoying the fruity, yolk-colored lemons in the form of these Meyer lemon whoopie pies. Two tender golden coins surround a lush Mascarpone filling, made vibrant with fresh zest, for a sublime lemon encounter. What’s your favorite lemon dessert?
Meyer Lemon Whoopie Pies
2 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
5 Tbsp unsalted butter, at room temperature
6 Tbsp sugar
6 Tbsp brown sugar
Zest of 1 Meyer lemon
1 large egg
1 cup low-fat milk
1/2 tsp vanilla extract
12 ounces Mascarpone, softened at room temperature
Zest of 1 Meyer lemon
1 1/4 cups powdered sugar, sifted
1 Tbsp plus 1/2 tsp low-fat milk
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Whisk together flour, baking soda, and salt in a medium bowl. Beat butter and sugars in a large mixer bowl on medium speed until pale and fluffy. Beat in lemon zest and egg until combined. Reduce speed to low and add half of flour mixture to sugar mixture; beat just until combined. Add milk and vanilla, then finish with remaining flour mixture.
Drop 56 mounds of dough (about 2 teaspoons each) 2 inches apart onto prepared baking sheets. Bake until tops are golden and spring back when lightly touched, about 9 to 10 minutes. Cool for 2 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. If making cookies a day ahead of filling, store at room temperature in an airtight container between layers of parchment paper.
For the filling, beat Mascarpone and lemon zest with a mixer on medium speed until smooth. Reduce speed to low and gradually add powdered sugar until combined; mix in milk just until filling is fluffy. Place half the cookies on a baking sheet and spoon a heaping teaspoon of filling on the flat side of each, then sandwich with remaining cookies, pressing gently. Store filled whoopie pies in the refrigerator up to 1 day.
Yield – 28 whoopie pies (serving size: 1)
Calories – 142
Carbs – 18