Lemon Pizzelles

Lemon Pizzelles
Recipe courtesy of Erin Crum
Makes about 50

• 6 Large Eggs
• 1 1/2 cups granulated sugar
• 2 sticks butter melted and cooled
• 2 Tbsp pure lemon extract
• 3 1/2 cups flour (sifted)
• 2 tsp baking powder
• Powdered sugar to taste

• In a large mixing bowl, beat the eggs and granulated sugar 
• Add the cooled butter and lemon extract
• Sift the flour and baking powder together and add to the egg mixture
• The batter should be stiff enough to be dropped by spoon 
• Drop by spoon onto the pizzelle iron and cook for 30 to 40 seconds
• Cool completely and sprinkle with powdered sugar



This content requires the latest Adobe Flash Player and a browser with JavaScript enabled. Click here for a free download of the latest Adobe Flash Player.