Meyer Lemon Curd Linzer Cookies
Bright, buttery sandwich cookies filled with tart-sweet Meyer lemon curd, offering delightful almond notes and a melt-in-your-mouth texture. Perfect for gifts or a brunch spread.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, cool but slightly soft Use high-quality European-style butter for a richer finish.
- 3/4 cup granulated sugar
- 1 egg
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour Spoon and level to avoid dense cookies.
- 1/2 cup almond flour Use finely ground for a smoother texture.
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Filling
- 1/2 recipe Meyer lemon curd Prepare from Meyer lemons for best flavor.
Instructions
Preparation
- Make the Meyer lemon curd by warming lemon juice, sugar, eggs, and butter over simmering water, whisking until it thickens. Strain and cool.
- Cream together butter and sugar until pale and fluffy, then add egg, milk, vanilla, and lemon zest until just combined.
- Whisk together all-purpose flour, almond flour, salt, and baking soda, folding into the wet ingredients until a cohesive dough forms. Chill for at least 30 minutes.
Baking
- Roll dough to 1/8–1/4 inch thickness. Cut out shapes and chill briefly before baking.
- Bake at 350°F (175°C) for 8–11 minutes until edges are lightly golden. Cool on rack.
Assembly
- Pipe or spoon a dollop of cooled Meyer lemon curd onto the flat side of a cookie, then top with another cookie.
Notes
For best results, chill dough thoroughly before cutting. Store cookies in an airtight container in the fridge or freeze for longer shelf life. Experiment with different fruit curds for variety.