Meyer Lemon Curd Linzer Cookies (Printable)
Buttery almond shortbread sandwiched with tangy Meyer lemon curd for a delightful Austrian-inspired treat.
# 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 Meyer lemon juice (about 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 eggs, egg yolks, sugar, and Meyer lemon juice in a heatproof bowl. Set over simmering water creating 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. Cover surface directly with plastic wrap and refrigerate at least 1 hour until set.
02 - Cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla until incorporated. Whisk flour, ground almonds, cinnamon, and salt in separate bowl. Gradually mix dry ingredients into butter mixture until dough forms. Divide into two disks, wrap tightly, and refrigerate at least 1 hour.
03 - Preheat oven to 350°F. Roll dough on lightly floured surface to 1/8-inch thickness. Cut 2-inch rounds. Cut small heart or circle from center of half the rounds to create windows. Transfer to parchment-lined baking sheets. Bake 10-12 minutes until edges golden. Cool completely on baking sheets.
04 - Dust windowed tops generously with powdered sugar. Spread chilled Meyer lemon curd on solid cookie bottoms. Gently press windowed tops onto filled bottoms. Refrigerate 15 minutes to set filling before serving.
# Helpful Tips:
01 -
- The almond flour makes these cookies incredibly tender and gives them that gorgeous nutty aroma while baking
- Meyer lemons bring this floral brightness that regular lemons just can't match, making every bite feel special
- These look impressive on a platter but come together with simple techniques you already know
02 -
- The curd must be completely chilled before assembling or it'll ooze out the sides and create a sticky mess
- Roll the dough between two sheets of parchment paper if it's too soft—it saves so much frustration
- These cookies actually taste better the next day when the flavors have had time to mingle
03 -
- Room temperature ingredients are your best friend—cold butter creates tough cookies that won't bake evenly
- If you can't find Meyer lemons, regular lemon juice works but reduce the sugar in the curd by about a tablespoon to maintain the right balance