Meyer Lemon Curd Linzer Cookies (Printable)
Delicate almond cookies sandwiched with bright, tangy Meyer lemon curd for a fresh take on the classic Linzer.
# 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
# Method:
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 at 170-175°F. Remove from heat and whisk in butter and lemon zest until smooth. Transfer to a bowl and cover with plastic wrap touching the surface. Refrigerate for at least 1 hour until set.
02 - Cream butter and sugar in a bowl until light and fluffy. Beat in egg yolk and vanilla 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 two disks, wrap separately, and refrigerate for at least 1 hour.
03 - Preheat oven to 350°F. Roll out dough on a lightly floured surface 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. Let cool completely on baking sheets.
04 - Dust the windowed cookies generously with powdered sugar. Spread approximately 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 before serving.
# Insider Tips:
01 -
- The almond shortbread melts on your tongue while the bright lemon curd wakes up your senses
- These cookies look impossibly impressive but the dough is forgiving and the curd is practically foolproof
- Something about the combination of warm cinnamon notes and cool citrus makes people pause and close their eyes
02 -
- The curd must be completely cold before assembly or it will melt right off your cookies and create a sticky mess
- Windowed cookies are surprisingly fragile once baked, so handle them gently and dust with sugar before assembling
- These cookies actually improve after a day in the refrigerator as the flavors meld and the texture becomes more cohesive
03 -
- If you cannot find Meyer lemons, regular lemon juice works perfectly but reduce the sugar by about 20 grams to maintain the right balance
- Room temperature ingredients are absolutely essential for the dough to come together properly, so plan accordingly