Meyer Lemon Curd Linzer Cookies (Print Version)
Almond shortbread sandwiched with bright Meyer lemon curd for a fresh take on Linzer cookies.
# 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
# How to Cook:
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 and cover with plastic wrap directly touching the surface. 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 blend dry ingredients into wet mixture until 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 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 brown. Allow cookies to cool completely on the baking sheet.
04 - Generously dust the windowed cookies with powdered sugar. Spread a small spoonful of chilled Meyer lemon curd onto each solid bottom cookie. Gently press a windowed cookie on top to create sandwiches. Repeat with remaining cookies. Refrigerate briefly to allow curd to set before serving.
# Expert Advice:
01 -
- The almond flour makes these cookies impossibly tender, practically melting on your tongue
- Meyer lemons bring this floral brightness that regular lemons just cant match
- Dusting the tops with powdered sugar makes them look like little snow-covered windows
02 -
- If your dough feels too soft to roll, pop it in the freezer for 15 minutes
- Chilling the assembled cookies for 30 minutes helps the curd set and makes them easier to handle
- Windowed cookies bake faster than solid ones—watch them closely after 8 minutes
03 -
- Chill your baking sheet between batches if you're making lots of cookies—the dough holds its shape better
- Save the dough scraps from your windowed tops to re-roll for more solid bases