Meyer Lemon Curd Linzer Cookies
Bright, buttery sandwich cookies with a tangy Meyer lemon curd center, perfect for any occasion.
Ingredients
For the Cookies
- 1/2 cup unsalted butter, cool but slightly soft Use European-style butter for a richer mouthfeel.
- 3/4 cup granulated sugar For sweetness.
- 1 piece egg Room temperature.
- 1 tablespoon milk To add moisture.
- 1/2 teaspoon vanilla extract For flavor.
- 1 3/4 cups all-purpose flour Provides the right gluten balance.
- 1/2 cup almond flour Adds moisture and nutty flavor.
- 1/2 teaspoon salt Enhances flavor.
- 1/4 teaspoon baking soda For leavening.
- Zest of 1/2 piece Meyer lemon For more citrus flavor.
For the Meyer Lemon Curd
- 1/2 recipe Meyer lemon curd Use fresh Meyer lemon juice for the best results.
For Dusting
- Powdered sugar For presentation.
Instructions
Make the Meyer Lemon Curd
- Combine Meyer lemon juice, sugar, eggs, and butter in a heatproof bowl set over gently simmering water. Stir until the curd thickens and reaches a glossy consistency. Strain and cool in the refrigerator until set.
Prepare Cookie Dough
- Cream the butter and sugar together until pale and fluffy. Add the egg, milk, vanilla, and lemon zest, mixing just until combined.
- In a separate bowl, whisk together the all-purpose flour, almond flour, salt, and baking soda. Fold it into the wet mixture to form a cohesive dough. Chill the dough for at least 30 minutes.
Shape and Bake Cookies
- Roll the dough between parchment paper to about 1/8–3/16 inch thick. Cut out shapes for the base and tops of the cookies, transferring them to a lined baking sheet.
- Bake the cookies at 350°F (175°C) until the edges are lightly golden, about 8–11 minutes. Cool on a wire rack after baking.
Assemble Cookies
- Place a dollop of chilled Meyer lemon curd on the base cookie and top it with the windowed cookie. Dust with powdered sugar if desired.
Notes
For a different take, try blood orange curd or raspberry jam. Store assembled cookies in an airtight container in the refrigerator for up to 5 days.