Meyer Lemon Curd Linzer Cookies (Printable)
Buttery almond shortbread sandwiched with tangy Meyer lemon curd, dusted with powdered sugar for an elegant Austrian-inspired treat.
# 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
# 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, about 8-10 minutes, reaching 170-175°F. 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 for at least 1 hour until set.
02 - Cream butter and sugar together until light and fluffy using an electric mixer. Beat in egg yolk and vanilla extract until fully incorporated. In a separate bowl, whisk together flour, ground almonds, cinnamon, and salt. Gradually mix the dry ingredients into the wet ingredients until dough forms. Divide dough in half, shape into two disks, wrap in plastic, 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 create windows. Transfer to parchment-lined baking sheets. Bake for 10-12 minutes until edges are golden brown. Let cool completely on baking sheets.
04 - Dust the windowed cookies generously with powdered sugar. Spread about 1 teaspoon 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 the curd before serving.
# Expert Tips:
01 -
- The almond shortbread melts in your mouth while the lemon curd wakes up your tastebuds
- They are stunning enough for gift giving but simple enough for a quiet afternoon baking project
02 -
- The curd must be completely chilled before assembling or the cookies will become soggy
- Rolling the dough to even thickness ensures all cookies bake at the same rate
03 -
- Chill your baking sheet briefly before transferring cut cookies to prevent spreading
- Grate extra lemon zest into the powdered sugar before dusting for an aromatic finish