Meyer Lemon Curd Linzer (Print Version)
Buttery almond shortbread cookies sandwiched with bright, homemade Meyer lemon curd for a zesty take on the traditional Linzer.
# 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 (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
# How-To Steps:
01 - Whisk together eggs, egg yolks, sugar, and Meyer lemon juice in a heatproof bowl. Set over a simmering pot of water creating a double boiler. Whisk constantly until mixture thickens and coats the back of a spoon, about 8-10 minutes until reaching 170-175°F. Remove from heat immediately. Whisk in butter cubes and lemon zest until completely smooth and emulsified. Transfer curd to a clean bowl and press plastic wrap directly onto the surface to prevent skin formation. Refrigerate for at least 1 hour until completely set and chilled.
02 - Cream butter and granulated sugar in a mixing bowl until light and fluffy, approximately 3 minutes. Add egg yolk and vanilla extract, mixing until fully incorporated. In a separate bowl, whisk together flour, ground almonds, cinnamon, and salt. Gradually add dry ingredients to wet mixture, mixing just until dough forms and no dry streaks remain. Divide dough into two equal portions. Shape each into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour until firm and easy to handle.
03 - Preheat oven to 350°F and line baking sheets with parchment paper. On a lightly floured surface, roll chilled dough to 1/8-inch thickness. Using a 2-inch round cutter, cut out cookies. For half of the rounds, use a small heart or round cutter to create a window in the center. Transfer cookies to prepared baking sheets, spacing 1 inch apart. Bake for 10-12 minutes until edges are lightly golden. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
04 - Generously dust the windowed cookies with powdered sugar using a fine-mesh sieve. Spread approximately 1 teaspoon of chilled Meyer lemon curd onto each solid bottom cookie, leaving a small border around the edge. Gently place a windowed cookie on top, pressing lightly to create a sandwich without squeezing out the filling. Repeat with remaining cookies. Refrigerate assembled cookies for 15-20 minutes to allow the curd to set slightly before serving.
# Expert Tips:
01 -
- The tart, floral brightness of Meyer lemons balances the rich, nutty shortbread in ways regular lemons never quite achieve
- These cookies look impressively elegant but actually come together with straightforward techniques you'll master quickly
02 -
- The curd must be completely chilled before assembling, or your cookies will become soggy within minutes
- Dough that gets too warm while rolling will shrink and lose its shape in the oven, so keep returning it to the fridge
03 -
- Chill your baking sheets between batches if you're making lots of cookies, as hot pans can cause the dough to spread before it sets
- Use the smallest amount of flour possible when rolling, as excess flour makes the cookies tough and dry