Meyer Lemon Curd Linzer Cookies (Printable Version)

Almond shortbread sandwiches with tangy Meyer lemon curd filling

# 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 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 Make It:

01 - Whisk together 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 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, cover with plastic wrap directly touching the surface, and refrigerate for at least 1 hour until set.
02 - Cream butter and sugar in a bowl until light and fluffy. Beat in egg yolk and vanilla extract 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 each into a disk, wrap separately, and refrigerate for at least 1 hour.
03 - Preheat oven to 350°F. Roll dough on lightly floured surface to 1/8-inch thickness. Cut 2-inch rounds from dough. Use a small cutter to create windows in the center of half the rounds. Transfer to parchment-lined baking sheets. Bake for 10-12 minutes until edges are golden brown. Cool completely on wire racks.
04 - Dust windowed cookie tops generously with powdered sugar. Spread a small amount of chilled Meyer lemon curd onto each solid bottom cookie. Gently press a windowed cookie onto each curd-topped base. Refrigerate assembled cookies briefly to set filling before serving.

# Expert Tips:

01 -
  • The almond shortbread is impossibly tender and practically melts in your mouth
  • Meyer lemons bring this gorgeous brightness that regular lemons just cant match
  • These look fancy enough for a party but come together faster than youd expect
02 -
  • The curd must be completely chilled before assembling or it will ooze out the sides
  • Dough that gets too warm while rolling will shrink and lose its shape in the oven
  • Meyer lemon season is short but worth tracking down for that floral sweetness
03 -
  • Use a ruler or a dough guide for even thickness so all cookies bake at the same rate
  • Chill the cut raw dough on the baking sheet for 10 minutes before baking to hold the window shape

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