Meyer Lemon Curd Linzer Cookies (Printable)
Almond shortbread sandwiches with tangy Meyer lemon filling—20 delicate cookies ready in one hour.
# 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 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
# Steps:
01 - Whisk together eggs, egg yolks, sugar, and Meyer lemon juice in a heatproof bowl. Set over a simmering pot of water, whisking constantly until mixture thickens and coats the back of a spoon (8-10 minutes, reaching 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 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 fold dry ingredients into wet mixture until dough forms. Divide dough in half, shape into two disks, wrap separately, 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 2-inch rounds from the dough. For half the rounds, 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 brown. Cool completely on baking sheets.
04 - Generously dust the windowed cookies 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 form sandwiches. Repeat with remaining cookies. Refrigerate briefly to set before serving.
# Expert Advice:
01 -
- The almond shortbread is impossibly tender and melts away on your tongue
- Meyer lemons bring this gentle floral brightness that regular lemons just cant match
- These look impressive on a platter but come together faster than youd expect
02 -
- Room temperature butter incorporates air differently than cold butter, affecting the final texture
- Meyer lemons are naturally sweeter than regular lemons, so reducing sugar in the curd makes it taste flat
- Chilling the dough between steps keeps the cutouts sharp and prevents spreading
03 -
- Zest your lemons before juicing, its much harder to wrestle with a juiced lemon
- Grind your own almonds from raw nuts for the freshest flavor and best texture