Meyer Lemon Curd Linzer Cookies (Print Version)
Delicate almond cookies sandwiched with bright Meyer lemon curd, finished with a dusting of powdered sugar.
# What You'll Need:
→ For the Cookies
01 - 2 cups all-purpose flour
02 - 1 cup almond flour
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt
05 - 3/4 cup unsalted butter, softened
06 - 2/3 cup powdered sugar, plus extra for dusting
07 - 1 large egg yolk
08 - 1 teaspoon vanilla extract
09 - Zest of 1 Meyer lemon
→ For the Meyer Lemon Curd
10 - 1/2 cup freshly squeezed Meyer lemon juice (about 3 lemons)
11 - Zest of 2 Meyer lemons
12 - 2/3 cup granulated sugar
13 - 4 large egg yolks
14 - 6 tablespoons unsalted butter, cubed
15 - Pinch of salt
# How to Make It:
01 - Whisk together Meyer lemon juice, zest, sugar, egg yolks, and salt in a medium saucepan. Add butter cubes. Cook over medium-low heat, whisking constantly, until thickened and coats the back of a spoon, about 8–10 minutes. Do not let boil.
02 - Strain curd through a fine-mesh sieve into a bowl. Press plastic wrap directly onto surface and refrigerate until set, at least 1 hour.
03 - Whisk together all-purpose flour, almond flour, baking powder, and salt in a medium bowl until well combined.
04 - Beat butter and powdered sugar in a large bowl until light and fluffy, about 2–3 minutes. Beat in egg yolk, vanilla, and Meyer lemon zest until incorporated.
05 - Gradually add dry ingredients, mixing just until combined. Divide dough in half, form into discs, wrap in plastic, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - Roll one dough disc to 1/8 inch thickness on lightly floured surface. Cut 2-inch rounds. Cut small windows from center of half the rounds. Re-roll scraps as needed.
08 - Arrange cookies 1 inch apart on prepared baking sheets. Bake 10–12 minutes until edges are just golden. Cool on sheets 2 minutes, then transfer to rack to cool completely.
09 - Dust window-cut cookies with powdered sugar. Spread 1 teaspoon lemon curd on flat side of each solid cookie. Top with window cookies, pressing gently to adhere.
# Expert Advice:
01 -
- The floral sweetness of Meyer lemons transforms a classic Austrian cookie into something completely new
- Butter almond dough balances the bright curd without overpowering it
- These look stunning on a platter but come together with surprisingly simple technique
02 -
- Meyer lemon season is short, so I juice and zest extra lemons, freezing both in separate containers for off-season baking
- The dough becomes impossibly soft if overworked, so stop mixing as soon as the flour disappears
- Windowed cookies bake slightly faster than solid ones, so watch them closely during the last couple minutes
03 -
- Room temperature ingredients are the secret to fuss-free dough—leave everything out for at least an hour before starting
- Chill the rolled-cut cookies on the baking sheet for 10 minutes before baking if your kitchen is warm, which helps them hold their shape