Lemon Thins Recipe

These melt-in-your-mouth Lemon Thins are the perfect Passover treat! Light, delicate, and bursting with subtle lemon flavor, they're a refreshing change from traditional Passover sweets. A recipe from the beloved 'Let My People Eat' cookbook, these cookies spread slightly during baking, so ensure proper spacing on the baking sheet for perfectly golden edges. Get ready for a taste of sunshine!

Prep Time 15 mins
Cook Time 25 mins
Calories 27.6 kcal
Protein 0g
Rating 3.0 (1 Reviews)
Lemon Thins 31

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Thins

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How to Make Lemon Thins

  1. Preheat oven to 350°F (175°C) and lightly grease a baking sheet.
  2. In a large bowl, beat 1 large egg and 1/2 cup granulated sugar with an electric mixer for 3 minutes on high speed until light and fluffy.
  3. Add 1 1/2 cups potato starch, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 1/4 cup vegetable oil. Beat on low speed until just combined. Do not overmix.
  4. Drop rounded teaspoons of batter onto the prepared baking sheet, leaving at least 2 inches between each cookie.
  5. Bake for 7-10 minutes, or until the edges are golden brown. Watch carefully, as oven temperatures can vary.
  6. Remove from oven and immediately sprinkle with 1 tablespoon granulated sugar.
  7. Carefully transfer cookies to a wire rack to cool completely.
  8. Store in an airtight container at room temperature for up to 3 days.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

7g

Fat

0g

Carbs

1g