Meyer Lemon Curd Linzer Cookies (Printable)

Buttery almond shortbread sandwiches with tangy Meyer lemon curd filling, finished with a dusting of powdered sugar.

# What You'll Need:

→ Cookie Dough

01 - 1 ⅔ cups all-purpose flour
02 - 1 cup finely ground almonds or almond flour
03 - ½ cup plus 1 tablespoon unsalted butter, room temperature
04 - ½ cup granulated sugar
05 - 1 large egg yolk
06 - 1 teaspoon pure vanilla extract
07 - ½ teaspoon ground cinnamon
08 - ¼ teaspoon salt

→ Meyer Lemon Curd

09 - ⅓ cup plus 1 tablespoon fresh Meyer lemon juice
10 - ½ cup plus 1 tablespoon granulated sugar
11 - 2 large eggs
12 - 2 large egg yolks
13 - ¼ cup unsalted butter, cubed
14 - 1 teaspoon Meyer lemon zest

→ Assembly

15 - Powdered sugar for dusting

# How-To Steps:

01 - Whisk together eggs, egg yolks, sugar, and Meyer lemon juice in a heatproof bowl. Set over simmering water to create a double boiler. Whisk constantly until mixture thickens and coats the back of a spoon, approximately 8–10 minutes at 170–175°F. Remove from heat and whisk in butter and lemon zest until smooth. Transfer to a bowl, cover with plastic wrap touching the surface, and refrigerate until set, at least 1 hour.
02 - Cream butter and sugar in a bowl until light and fluffy. Incorporate egg yolk and vanilla extract. In a separate bowl, whisk together flour, ground almonds, cinnamon, and salt. Gradually combine dry ingredients into wet mixture until dough forms. Divide dough in half, shape into disks, wrap, and refrigerate for at least 1 hour.
03 - Preheat oven to 350°F. On a lightly floured surface, roll dough to ⅛-inch thickness. Cut 2-inch rounds. For half the cookies, cut a small heart or circle from the center to create windows. Transfer to parchment-lined baking sheets. Bake 10–12 minutes until edges are golden. Cool completely on wire racks.
04 - Dust windowed cookies generously with powdered sugar. Spread a small amount 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 melts against your tongue while the lemon curd wakes up every taste bud
  • They look like you spent hours in the kitchen but the dough comes together in minutes
  • Meyer lemons make everything taste brighter and more floral than regular lemons ever could
02 -
  • The dough absolutely must be cold before rolling or youll end up with blobby cookies instead of crisp rounds
  • Dont overfill the cookies with curd or it will squeeze out the sides when you press them together
03 -
  • Measure your flour by weight if possible, too much flour makes these cookies tough instead of tender
  • If you cant find Meyer lemons, regular lemon juice works but add an extra tablespoon of sugar to compensate

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