Meyer Lemon Curd Linzer Cookies (Printable)

Delicate almond shortbread sandwiched with bright Meyer lemon curd for a refreshing citrus twist on the classic Austrian cookie.

# 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

# How To Make It:

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 smooth. Transfer to a bowl and cover with plastic wrap directly touching the surface. Refrigerate for at least 1 hour until set.
02 - Cream butter and sugar in a bowl 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 mix dry ingredients into wet mixture until dough forms. Divide dough into two portions, shape into disks, wrap, and refrigerate for at least 1 hour.
03 - Preheat oven to 350°F. On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut out 2-inch diameter rounds. For half the cookies, 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. Allow to cool completely on the baking sheets.
04 - Dust the windowed cookies generously 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 create sandwiches. Repeat with remaining cookies. Refrigerate briefly to set before serving.

# Expert Advice:

01 -
  • The almond shortbread is impossibly tender and fragrant, like something youd find in a tiny Austrian bakery
  • Meyer lemons bring this floral brightness that regular lemons just cant match
  • That moment when you bite through the powdered sugar dusting into the tangy curd is absolutely magical
02 -
  • The curd needs at least an hour to chill properly, so make it first or the night before
  • If your dough gets too soft while rolling, pop it back in the fridge for 15 minutes
  • Meyer lemons are sweeter than regular lemons, so if you substitute, reduce the sugar slightly
03 -
  • Chill your baking sheet between batches if the dough starts getting too soft
  • Use a small offset spatula to transfer cutouts without stretching them

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