Preheat the oven to 350°F (175°C).
In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
Mix in the Meyer lemon zest and lemon juice until well combined.
In a separate bowl, whisk together the all-purpose flour, salt, and cornstarch.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
Flatten each ball slightly with the bottom of a glass or your fingers.
Bake in the preheated oven for 12-15 minutes or until the edges are set but the center remains soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Enjoy these meltaways with a cup of tea or coffee!
