It’s April! The sun is out more, the rain is warmer, and everyone is itching for summer. We’re excited to share with you a recipe using a spring and summer tea favorite: Meyer Lemon
Some don’t consider Meyer Lemons a true lemon at all – but that doesn’t have us worried. Native to China, many botanists believe that the Meyer Lemon is a cross between traditional lemons and breed of orange, lending it a sweeter flavor. Its combination of mildly tart and sublimely sweet made it a no-brainer when we chose to pair it with tart rooibos, lemongrass, orange peel, and of course, green tea! (Needless to say, we made sure each ingredient was Organic!)
Here are 4 Facts you might not know about Meyer Lemons:
- Stay in Season: Meyer Lemons are particularly seasonal – you can usually only find them fresh between December and May. Luckily, they stay safe and dry in our tea all year round!
- Drinking to Detox: Lemon water – including water infused with Meyer Lemons – naturally helps inhibit toxins. A great excuse to add a little extra fresh Meyer to your tea while it’s still in season.
- Common House Plant: If you’re in China, you might see Meyer lemon plants potted in many households as ornamental trees. Not all of them are fruit bearing, but they do love warm days, just like us!
- Lemons are Pretty Magical: Meyer Lemons are of course a part of the lemon family, and countless evidence shows lemons have a profoundly positive effect on your body. Paired with the benefits of green tea, we think there’s a pretty good case for our Meyer Lemon tea becoming your new morning ritual!
We absolutely love how seamlessly the flavor of rose brings out the best in our Meyer Lemon tea. After grinding the tea to make it a touch finer, we realized its flavors would be fantastic in a traditional shortbread cookie! We tossed in a few more rose petals and the results were delightful, crumbly, and delicately nuanced. We hope you enjoy these cookies as much as we did!
- 8 ounces of unsalted butter, at room temperature
- ½ cup and 2 Tablespoons raw cane sugar
- ½ teaspoon coarse salt
- 1 ½ Tablespoons Meyer Lemon tea (pulsed or ground so the tea is broken down slightly)
- 1 ½ Tablespoons dried rose petals
- ½ teaspoon vanilla extract
- 2 cups all purpose flour
- Using a mixer, cream the butter.
- Add sugar and salt, and mix a bit more, just enough to combine evenly.
- Mix in the tea, rose petals, and vanilla.
- At a low speed, incorporate the flour in ¼ cup increments. Let it mix until the dough is crumbly, but uniform. (Try not to over mix.)
- Form your dough into a flat disk, wrap it in plastic or place in between two sheets of parchment paper, and let chill for 2 hours in the refrigerator.
- Roll out the dough on a lightly floured surface, until it’s roughly ½ inch thick.
- Layer between two pieces of parchment and place in the freezer for no less than 30 minutes.
- Remove the sheet of dough. Preheat the oven to 325ºF.
- Cut out the cookies with your favorite cookie cutter and place on a parchment lined baking sheet, moving quickly so the dough remains manageable. (If it begins to get too soft, simply place it in the freezer for an additional 10 minutes.)
- Bake the cookies for 15 minutes. Rotate the cookie sheet and bake for an additional 10 minutes, or until the cookies are golden brown in color.
- Let cool on a baking sheet and enjoy with a hot cup of tea!