Meyer Lemon Linzer Cookies (Printable Version)
Almond shortbread sandwiched with bright Meyer lemon curd for a fresh twist on the classic 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 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
# Directions:
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 immediately. Whisk in butter and lemon zest until smooth and fully incorporated. Transfer to a clean bowl and press plastic wrap directly onto the surface. Refrigerate for at least 1 hour until completely set.
02 - Cream butter and sugar in a mixing bowl until light and fluffy, approximately 2-3 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 until dough just comes together. Divide dough into two equal portions. Shape each into a flat disk, wrap tightly in plastic, and refrigerate for at least 1 hour until firm.
03 - Preheat oven to 350°F. Line baking sheets with parchment paper. On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut out 2-inch rounds. For half the cookies, use a small cutter to create a decorative window in the center. Transfer to prepared baking sheets, leaving 1 inch between cookies. Bake for 10-12 minutes until edges are golden brown. Cool completely on baking sheets.
04 - Generously dust windowed cookies with powdered sugar using a sieve. Spread approximately 1 teaspoon of chilled Meyer lemon curd on each solid bottom cookie, leaving a small border. Gently press a windowed cookie on top to create sandwiches. Repeat with remaining cookies. Refrigerate assembled cookies for 15-20 minutes to allow filling to set before serving.
# Expert Hints:
01 -
- The almond shortbread melts in your mouth while the lemon curd wakes up your palate
- These cookies look stunning on a platter but actually get better after a day in the fridge
- Meyer lemons bring this gentle brightness that regular lemons just cannot match
02 -
- The curd must be completely chilled before assembling or your cookies will slide apart
- Rolling the dough too thin will make fragile cookies that crack during assembly
- Dusting the windowed tops before assembling prevents powdered sugar from settling in the curd
03 -
- Toast the ground almonds lightly before adding them to the dough for deeper flavor
- Place a small dab of curd in the center of the bottom cookie rather than spreading to the edges