Meyer Lemon Curd Linzer Cookies (Printable)
Delicate almond shortbread sandwiched with bright Meyer lemon curd for a fresh twist on the classic Linzer.
# What You'll Need:
→ Cookie Dough
01 - 1 2/3 cups all-purpose flour
02 - 1 cup finely ground almonds or almond flour
03 - 1/2 cup plus 1 tablespoon unsalted butter, room temperature
04 - 1/2 cup granulated sugar
05 - 1 large egg yolk
06 - 1 teaspoon pure vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
→ Meyer Lemon Curd
09 - 1/3 cup plus 1 tablespoon Meyer lemon juice
10 - 1/2 cup plus 1 tablespoon granulated sugar
11 - 2 large eggs
12 - 2 large egg yolks
13 - 1/4 cup unsalted butter, cubed
14 - 1 teaspoon Meyer lemon zest
→ Assembly
15 - Powdered sugar for dusting
# How to Make It:
01 - Whisk together eggs, egg yolks, sugar, and Meyer lemon juice in a heatproof bowl. Set over a simmering pot of water, creating a double boiler. Whisk constantly until mixture thickens and coats the back of a spoon, about 8–10 minutes. Remove from heat and whisk in butter and lemon zest until smooth. Transfer to a bowl and cover with plastic wrap directly touching the surface. Refrigerate until set, at least 1 hour.
02 - Cream butter and sugar in a bowl until light and fluffy. Add egg yolk and vanilla, mixing until fully incorporated. In a separate bowl, whisk together flour, ground almonds, cinnamon, and salt. Gradually mix dry ingredients into wet ingredients until dough forms. Divide dough in half, shape into disks, wrap tightly, and refrigerate for at least 1 hour.
03 - Preheat oven to 350°F. On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut out 2-inch rounds. For half the cookies, cut a small heart or circle from the center to form windows. Transfer to parchment-lined baking sheets. Bake for 10–12 minutes until edges are golden. Cool completely on baking sheets.
04 - Dust windowed cookies generously with powdered sugar. Spread a small spoonful of chilled Meyer lemon curd on each solid bottom cookie. Gently press a windowed cookie on top to create sandwiches. Repeat with remaining cookies. Refrigerate briefly to set before serving.
# Expert Advice:
01 -
- The tender almond shortbread practically melts on your tongue while the lemon curd provides this perfect zippy counterpoint
- These cookies look like they came from a fancy bakery but the process is surprisingly forgiving and fun
02 -
- Double boiler method is non-negotiable for the curd because direct heat will scramble your eggs every single time
- Chilling the dough is essential since warm almond dough sticks to everything and becomes impossible to cut cleanly
03 -
- Use the smallest cutter possible for your windows to prevent the cookies from becoming fragile during assembly
- Room temperature curd spreads much more easily than cold curd, so let it sit out for fifteen minutes before filling