Lemon Thins – a delicious recipe with egg, sugar, potato starch, grated lemons, freshly squeezed lemon juice, vanilla extract. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350F and lightly grease baking sheet.
2
In a large bowl, beat the egg and sugar with an electric mixer for 3 minutes on high.
3
Add the potato starch, lemon zest, lemon juice, vanilla, salt and oil, beating on low speed until well blended.
4
Drop small teaspoon amounts onto the baking sheet, spacing the cookies at least 2 inches apart (the batter is thin and it will spread on the cookie sheet so leave enough space or you will have one gigantic cookie).
5
Bake 7-10 minutes or until the edges begin to turn golden brown.
6
Remove the cookies from the oven and sprinkle with sugar.
7
Immediately move cookies to a wire rack to cool.
8
Store in an airtight container.
264
kcal
Calories
14
g
Fat
32
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 large egg, 1/3 cup sugar, 1 cup potato starch, 2 teaspoons grated lemons, zest of, and more.
Yes, Lemon Thins falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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