Meyer Lemon Curd Linzer Cookies (Printable)
Almond shortbread sandwiched with tangy Meyer lemon curd for a fresh take on the Linzer classic.
# What You 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, at 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 (about 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
# Steps:
01 - In a heatproof bowl, whisk together eggs, egg yolks, sugar, and Meyer lemon juice. Set over a simmering pot of water to create a double boiler, whisking constantly until mixture thickens and coats the back of a spoon, approximately 8-10 minutes or until it reaches 170-175°F. Remove from heat, whisk in butter and lemon zest until smooth. Transfer to a bowl, cover with plastic wrap placed directly on the surface, and refrigerate for at least 1 hour until set.
02 - Cream butter and sugar together 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 a cohesive dough forms. Divide dough in half, shape into two disks, wrap tightly, and refrigerate for at least 1 hour.
03 - Preheat oven to 350°F. On a lightly floured work surface, roll out dough to 1/8-inch thickness. Cut out 2-inch diameter rounds. For half of 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 brown. Allow cookies to cool completely on the baking sheet.
04 - Generously dust the windowed cookies with powdered sugar. Spread approximately 1 teaspoon of chilled Meyer lemon curd onto each solid bottom cookie. Carefully top with a windowed cookie, pressing gently to form a sandwich. Repeat with remaining cookies. Refrigerate briefly to set the filling before serving.
# Expert Advice:
01 -
- The almond shortbread practically melts on your tongue, while the lemon curd wakes everything up
- These cookies look fancy but the dough is surprisingly forgiving, perfect for imperfect cutters like mine
02 -
- The curd must be completely cold before assembling, otherwise it will melt and make your cookies soggy
- These cookies actually taste better the next day when the flavors have had time to mingle
03 -
- If Meyer lemons aren't in season, regular lemons work perfectly fine, just reduce the sugar in the curd by about one tablespoon
- Grind your own almonds from raw nuts if you want extra fresh flavor, but pulse carefully so they don't become almond butter