Meyer Lemon Curd Linzer Cookies (Print Version)
Almond shortbread sandwiched with bright Meyer lemon filling
# Ingredient List:
→ 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
# 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, reaching 170-175°F. Remove from heat and whisk in butter and lemon zest until completely smooth. Transfer to a bowl, cover with plastic wrap pressing directly onto the curd surface, and refrigerate for at least 1 hour until set.
02 - Cream butter and sugar together until light and fluffy using an electric mixer. Beat in egg yolk and vanilla extract until fully incorporated. In a separate bowl, whisk together flour, ground almonds, cinnamon, and salt. Gradually mix dry ingredients into the butter mixture until dough forms. Divide dough in half, shape each portion into a flat disk, wrap tightly in plastic, and refrigerate for at least 1 hour.
03 - Preheat oven to 350°F. On a lightly floured surface, roll out chilled dough to 1/8-inch thickness. Cut out 2-inch diameter rounds. For half the cookies, use a small cutter to create a decorative window in the center. 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 using a sieve. Spread approximately 1 teaspoon of chilled Meyer lemon curd onto each solid bottom cookie. Gently press a windowed cookie on top to create sandwiches. Refrigerate assembled cookies for 15-20 minutes to allow the curd to set before serving.
# Expert Advice:
01 -
- The almond shortbread melts in your mouth while the lemon curd wakes up your palate
- Making your own curd feels like kitchen magic and tastes infinitely better than store bought
02 -
- Double boiler temperature control is crucial—too hot and the curd will scramble, too cool and it will never thicken
- The cookie dough must be properly chilled or it will spread and lose those cute window cutouts in the oven
03 -
- Weigh your ingredients instead of using volume measures for consistent results every time
- Rotate your baking sheets halfway through for even browning on all cookies