Meyer Lemon Curd Linzer Cookies (Print View)
Almond shortbread sandwiched with tangy Meyer lemon curd for a fresh take on the classic Linzer cookie.
# 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 freshly squeezed Meyer lemon juice (2-3 lemons)
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
# Step-by-Step Directions:
01 - Whisk together eggs, egg yolks, sugar, and Meyer lemon juice in a heatproof bowl. Set over a simmering pot of water to create a double boiler. Whisk constantly until mixture thickens and coats the back of a spoon, approximately 8-10 minutes, reaching 170-175°F. Remove from heat and whisk in butter and lemon zest until smooth. Transfer to a bowl, cover with plastic wrap directly touching the surface, and refrigerate for at least 1 hour until set.
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 mixture until dough forms. Divide dough in half, shape into disks, wrap, 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 diameter rounds. For half the cookies, cut a small heart or circle from the center to create windows. Transfer to parchment-lined baking sheets. Bake for 10-12 minutes until edges are golden. Cool completely on wire racks.
04 - Dust windowed cookies generously with powdered sugar. Spread a small spoonful of chilled Meyer lemon curd on each solid bottom cookie. Top with a windowed cookie, pressing gently to form sandwiches. Repeat with remaining cookies. Refrigerate briefly to set before serving.
# Expert Suggestions:
01 -
- The almond shortbread melts in your mouth while the lemon curd wakes up your tastebuds in the most delightful way
- These cookies look like they came from a fancy bakery but actually get better if you make them a day ahead
- Something magical happens when warm cinnamon meets bright Meyer lemon that nobody ever expects
02 -
- Chill the dough thoroughly before rolling or the cookies will spread and lose those crisp cut-out edges
- The curd must be completely cold before assembling or it will ooze out the sides and make a mess
- Meyer lemons are worth the effort but regular lemon juice works if you reduce the sugar by a tablespoon
03 -
- Use a 2-inch round cutter for a classic size or go slightly smaller if you want more cookies
- Dip your cookie cutter in flour between cuts to prevent sticking and keep edges clean