Meyer Lemon Curd Linzer Cookies (Printable version)
Almond shortbread cookies filled with bright Meyer lemon curd for a zesty take on the traditional Linzer.
# 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, 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 fresh 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
# How To:
01 - Whisk together eggs, egg yolks, sugar, and Meyer lemon juice in a heatproof bowl. Set over a pot of simmering water to create a double boiler. Whisk constantly until mixture thickens and coats the back of a spoon, about 8-10 minutes. Temperature should reach 170-175°F. Remove from heat and whisk in butter and lemon zest until smooth. Transfer to a bowl, cover with plastic wrap 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 incorporate 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. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut 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. Cool completely on baking sheets.
04 - Dust windowed cookies generously with powdered sugar. Spread a small amount 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 filling before serving.
# Expert Advice:
01 -
- The combination of nutty almond and bright Meyer lemon creates this sophisticated flavor profile that feels fancy but comes together faster than you'd expect
- These cookies keep beautifully for days, and actually taste better after the flavors have had time to mingle in the fridge
02 -
- Meyer lemons are sweeter and less acidic than regular lemons, so if you're substituting standard lemons, reduce the sugar in the curd by about a tablespoon or the filling will taste cloying
- Chilling the dough is absolutely essential—I've tried skipping it and ended up with cookies that spread into thin, sad disks instead of holding their shape
03 -
- If your kitchen is particularly warm, freeze the cut-out raw cookies on the baking sheets for 10 minutes before baking—they'll hold their shape much better
- Room temperature butter is soft enough to leave a slight indentation when you press it, but not so soft that it's greasy or melting at the edges