Meyer Lemon Curd Linzer Cookies (Print Version)
Buttery almond shortbread sandwiched with bright 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
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, approximately 8–10 minutes until 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 together until light and fluffy. Add egg yolk and vanilla extract, mixing until fully incorporated. In a separate bowl, whisk together flour, ground almonds, cinnamon, and salt. Gradually mix dry ingredients into wet ingredients until dough forms. Divide dough into two equal portions, shape into 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 rounds. For half the cookies, cut a small heart or circle from the center to form windows. Transfer to parchment-lined baking sheets. Bake for 10–12 minutes until edges are golden brown. 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. Gently press a windowed cookie on top to create sandwiches. Repeat with remaining cookies. Refrigerate briefly to set before serving.
# Expert Tips:
01 -
- The almond shortbread is impossibly tender and practically melts on your tongue
- That brilliant lemon curd cuts through all the richness like a ray of light
- These cookies look like you spent hours on them but they're actually quite forgiving
02 -
- The dough gets soft quickly so work in batches keeping what you're not using in the fridge
- Overbaking by even two minutes will make these cookies taste sad and dry
03 -
- If your cookie dough keeps sticking to the counter try rolling it between two sheets of parchment paper
- Chill your assembled cookies for at least 30 minutes before packing them up for travel