Meyer Lemon Curd Linzer Cookies (Printer-Friendly)
Buttery almond sandwich cookies with tangy Meyer lemon curd filling and powdered sugar dusting.
# What You'll Need:
→ For the Cookies
01 - 2 cups all-purpose flour (260 g)
02 - 1 cup almond flour (110 g)
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt
05 - 3/4 cup unsalted butter, softened (170 g)
06 - 2/3 cup powdered sugar (80 g), plus extra for dusting
07 - 1 large egg yolk
08 - 1 teaspoon vanilla extract
09 - Zest of 1 Meyer lemon
→ For the Meyer Lemon Curd
10 - 1/2 cup freshly squeezed Meyer lemon juice (120 ml, about 3 lemons)
11 - Zest of 2 Meyer lemons
12 - 2/3 cup granulated sugar (135 g)
13 - 4 large egg yolks
14 - 6 tablespoons unsalted butter, cubed (85 g)
15 - Pinch of salt
# How to Make It:
01 - In a medium saucepan, whisk together Meyer lemon juice, zest, sugar, egg yolks, and salt. Add butter cubes. Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon (8–10 minutes; do not boil).
02 - Strain the curd through a fine-mesh sieve into a bowl. Cover with plastic wrap directly on the surface and refrigerate until set, at least 1 hour.
03 - In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt until well combined.
04 - In a large bowl, beat butter and powdered sugar until light and fluffy (2–3 minutes). Beat in egg yolk, vanilla, and Meyer lemon zest until smooth.
05 - Gradually add the dry ingredients, mixing just until combined. Divide dough in half, flatten into discs, and wrap in plastic. Refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - Roll out one disc of dough on a lightly floured surface to 1/8 inch thickness. Cut out 2-inch rounds. For half the cookies, cut a small shape from the center to form windows.
08 - Arrange cookies 1 inch apart on prepared baking sheets. Repeat with second disc, re-rolling scraps as needed. Bake 10–12 minutes until edges are just golden.
09 - Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
10 - Dust the window cookies generously with powdered sugar. Spread 1 teaspoon Meyer lemon curd on the flat side of each solid cookie. Top with a window cookie, pressing gently to form a sandwich.
# Expert Advice:
01 -
- The combination of nutty almond flour and bright Meyer lemon creates something far more sophisticated than the sum of its parts
- These cookies look stunning on a platter but come together with surprisingly straightforward methods
- The dough is exceptionally forgiving and can be made ahead, letting you bake fresh cookies whenever the mood strikes
02 -
- Room temperature butter is non-negotiable here, as cold butter won't cream properly and your cookies will spread into thin, sad disks
- The chilling steps for both the curd and the dough cannot be skipped without consequences, so plan accordingly
- Meyer lemons are significantly sweeter than regular lemons, so if you must substitute, increase the sugar slightly and taste as you go
03 -
- Measure your flour by weight if possible, as too much flour will make these cookies tough instead of tender
- When cutting the windows, choose a cutter that's at least half the diameter of your main cutter for the best structural integrity
- If the dough becomes too soft while rolling, pop it back in the refrigerator for 15 minutes and start again