Meyer Lemon Curd Linzer Cookies (Printable)

Delicate almond shortbread sandwiched with bright Meyer lemon curd for a citrusy twist on the classic 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 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

# Steps:

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 in a bowl until light and fluffy. 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 mixture until dough forms. Divide dough in half, shape into disks, wrap in plastic, 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 wire racks.
04 - Dust the windowed cookies generously with powdered sugar. Spread a small spoonful 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 allow the curd to set before serving.

# Expert Hints:

01 -
  • The Meyer lemon curd brings this incredible floral brightness that regular lemons just cant match
  • These cookies look like you spent hours at a fancy bakery but come together with simple techniques
  • The almond shortbread is impossibly tender and smells like heaven while baking
02 -
  • The dough becomes impossible to work with if it warms up too much, so keep half in the fridge while rolling the first half
  • Meyer lemons are sweeter than regular lemons, so if you substitute regular lemon juice, reduce the sugar by about a tablespoon
  • Overbaking by even two minutes makes these cookies lose their delicate texture, so watch them closely
03 -
  • Chill your baking sheet for 10 minutes before adding the cut cookies, it helps them hold their shape
  • If you do not have a double boiler, set a heatproof bowl over a saucepan with 2 inches of simmering water

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