Meyer Lemon Curd Linzer Cookies (Print Version)

Almond shortbread sandwiched with tangy 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 Meyer lemon juice, freshly squeezed
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

# How-To Steps:

01 - Whisk eggs, egg yolks, sugar, and Meyer lemon juice in a heatproof bowl. Set over a pot of simmering water to create a double boiler. Whisk continuously until mixture thickens enough to coat the back of a spoon, approximately 8 to 10 minutes, reaching 170°F to 175°F. Remove from heat and whisk in butter and lemon zest until smooth and emulsified. Press plastic wrap directly onto surface and refrigerate until set, at least 1 hour.
02 - Cream butter and sugar together until pale and fluffy. Beat in egg yolk and vanilla extract until fully incorporated. In separate bowl, combine flour, ground almonds, cinnamon, and salt. Gradually mix dry ingredients into butter mixture until cohesive dough forms. Divide dough in half, shape each into a disk, wrap tightly, and refrigerate for at least 1 hour.
03 - Preheat oven to 350°F. On lightly floured surface, roll chilled dough to 1/8-inch thickness. Using a 2-inch round cutter, cut circles from dough. For half of the rounds, use a small heart or round cutter to create windows in centers. Transfer to parchment-lined baking sheets, spacing 1 inch apart.
04 - Bake cookies for 10 to 12 minutes until edges turn golden brown. Centers should remain pale. Let cool on baking sheets for 2 minutes before transferring to wire rack to cool completely.
05 - Generously dust windowed cookie tops with powdered sugar. Spread 1/2 teaspoon chilled Meyer lemon curd onto each solid bottom cookie. Gently press a windowed cookie on top to create sandwich. Repeat with remaining cookies. Refrigerate assembled cookies for 15 minutes to set curd before serving.

# Expert Tips:

01 -
  • The combination of nutty almond shortbread and bright lemon curd creates a perfect balance between cozy and refreshing flavors
  • These cookies look stunning on a platter but actually get better after a day in the fridge, making them ideal for prep-ahead entertaining
02 -
  • The lemon curd must be completely chilled before assembling, otherwise it will ooze out the sides and make a mess
  • These cookies actually improve after a day in the refrigerator as the flavors meld and the curd firms up
03 -
  • Weigh your ingredients rather than using cup measures for the most consistent and delicate texture
  • If you cannot find Meyer lemons, regular lemon juice works but reduce the sugar in the curd by about 15 grams

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