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

  1. Haha, chocolate and lemons are two of my favourite flavours as well but somehow are pretty difficult to combine. 😉

    Great recipe!

    My favourite lemon dessert? Hmmm. I think I have say it’s good old refreshing lemon sorbet!

  2. I love this presentation: pansies for friendship and whoopie pies to share with friends.
    My favorite: Lemon Meringue pie.

  3. Love the little bunch of pansies there – so pretty! The main dish though… they look just wonderful… like something I’d buy from a cake shop! I bet the lemon in the filling packs a real fresh zing. I love the name whoopie pies too… I’ve only heard of these recently… do you know where the name comes from?

    1. Thanks Charles! Good question – apparently the origin of whoopie pies is controversial as Pennsylvania, Maine, and New Hampshire all claim to be the birthplace of the cookies. One report says that Amish women baked them for their farming husbands and when the men found the treats in their lunch, they’d shout “whoppie!”. Whether or not that’s true, I’m not sure! The cookies are traditionally a chocolate base with a creamy white filling, but I like to change things up :).

  4. You know, I don’t think I’ve ever met a lemon dessert I didn’t like but like you, that wasn’t always the case. It had to be chocolate for me, too, early in my life. Then, as a young adult I fell in love with creme brulee. Now, lemon is always at the top of the rankings. I bet these whoopie pies taste as good as they look.

    Have a great weekend, Laura!

    1. These look lovely but reading through the ingredients, I have a question. I notice that baking soda is used in the cake part but no acid is added. Usually something like buttermilk or lemon juice would be included for lift. Would adding lemon juice be beneficial to the texture and flavor or have you tried that and decided no additional acid works better?

      1. Hi Lauren, thanks for your question. Baking soda gives these enough of a lift, just like in cookies, but you’re welcome to try swapping the milk for buttermilk if you’d like.

  5. I love chocolate, deep dark and serious chocolate, but a tangy and fruity lemon dessert is so hard to resist! Meyer lemons are delicious like these whoopie pies!

  6. I am somewhat the same way about dessert: I need a bite of chocolate to feel satisfied! But these whoopie pies look so light and lovely and what a great idea for a filling to use marscapone!

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