Meyer Lemon Curd Linzer Cookies (Printer-Friendly)
Almond shortbread sandwiched with tangy Meyer lemon curd for a bright, fresh twist on classic Linzer cookies.
# 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, freshly squeezed
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. Place over simmering water, stirring constantly until thickened and coating the back of a spoon, reaching 170-175°F. Remove from heat, incorporate butter and zest until smooth. Cover with plastic wrap directly on surface and refrigerate at least 1 hour until set.
02 - Cream butter and sugar until light and fluffy. Blend in egg yolk and vanilla until incorporated. In separate bowl, combine flour, ground almonds, cinnamon, and salt. Gradually incorporate dry mixture into wet until dough forms. Divide into two disks, wrap, and refrigerate minimum 1 hour.
03 - Preheat oven to 350°F. Roll chilled dough to 1/8-inch thickness on lightly floured surface. Cut 2-inch rounds, cutting center shapes from half to create windows. Arrange on parchment-lined baking sheets. Bake 10-12 minutes until edges are golden. Cool completely before assembling.
04 - Dust windowed tops generously with powdered sugar. Spread chilled Meyer lemon curd onto solid bottom cookies. Place windowed cookies over curd, pressing gently to secure. Refrigerate briefly to set filling before serving.
# Expert Advice:
01 -
- The almond shortbread melts in your mouth while the lemon curd provides this incredible zingy surprise
- These look impressive but actually come together in phases, so you can spread the work over two days
- That dusting of powdered sugar makes them look like little snow kissed gems on a platter
02 -
- The curd must reach that thick coating stage or your cookies will weep and get soggy within hours
- Windowed cookies bake slightly faster than solid ones, so watch them carefully or bake them on separate sheets
- These actually taste better after sitting overnight, allowing flavors to meld and the curd to set properly
03 -
- Pat your cookie dough rounds onto the baking sheet rather than lifting them to prevent stretching
- A small offset spatula makes spreading curd mess free and helps you use just the right amount