Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, beat together 1 cup of unsalted butter and ¾ cup of powdered sugar until light and fluffy.

Zest and juice two Meyer lemons, then fold these into the butter mixture until fully incorporated.

Gradually add in 2 cups of all-purpose flour, mixing on low speed until just incorporated.

Scoop small amounts of dough onto the prepared baking sheets, leaving 2 inches of space between each cookie.

Bake for 10-12 minutes until edges are set, and centers remain soft.

Allow cookies to cool on sheets for about 5 minutes before transferring to a wire rack and dusting with powdered sugar.