Meyer Lemon Curd Linzer Cookies (Printable)
Buttery almond shortbread sandwiched with tangy Meyer lemon curd
# 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 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
# 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, approximately 8-10 minutes at 170-175°F. Remove from heat and whisk in butter and lemon zest until smooth. Transfer to a bowl, cover with plastic wrap directly 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 mix dry ingredients into wet mixture until dough forms. Divide dough in half, shape into disks, wrap, 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. Cool completely on baking sheets.
04 - Dust the windowed cookies generously with powdered sugar. Spread a small spoonful of chilled Meyer lemon curd onto each solid bottom cookie. Top with a windowed cookie, pressing gently to sandwich together. Repeat with remaining cookies. Refrigerate briefly to set before serving.
# Expert Tips:
01 -
- The almond shortbread melts in your mouth while the lemon curd wakes everything up
- These look fancy but come together with simple techniques you already know
- Meyer lemons bring this floral brightness regular lemons just cant match
02 -
- The dough needs that hour in the fridge or it will stick to everything and lose shape
- Let the curd chill completely before assembling or the cookies will slide apart
- Regular lemons work fine but add slightly less sugar since Meyers are naturally sweeter
03 -
- Grind your own almonds from raw nuts for the freshest flavor
- Use a metal bench scraper to transfer cut dough without stretching