Meyer Lemon Curd Linzer Cookies (Print Version)

Buttery almond sandwich cookies filled with bright Meyer lemon curd, finished with a dusting of powdered sugar.

# What You'll Need:

→ Cookie Dough

01 - 2 cups all-purpose flour
02 - 1 cup almond flour
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt
05 - 3/4 cup unsalted butter, softened
06 - 2/3 cup powdered sugar, plus extra for dusting
07 - 1 large egg yolk
08 - 1 teaspoon vanilla extract
09 - Zest of 1 Meyer lemon

→ Meyer Lemon Curd

10 - 1/2 cup freshly squeezed Meyer lemon juice (about 3 lemons)
11 - Zest of 2 Meyer lemons
12 - 2/3 cup granulated sugar
13 - 4 large egg yolks
14 - 6 tablespoons unsalted butter, cubed
15 - Pinch of salt

# Step-by-Step Guide:

01 - Whisk together Meyer lemon juice, zest, sugar, egg yolks, and salt in a medium saucepan. Add butter cubes. Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Do not let the mixture boil.
02 - Strain the curd through a fine-mesh sieve into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until set, at least 1 hour.
03 - In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt until evenly combined.
04 - Beat softened butter and powdered sugar in a large bowl until light and fluffy, about 2-3 minutes. Incorporate egg yolk, vanilla extract, and Meyer lemon zest until smooth.
05 - Gradually add dry ingredients, mixing just until combined. Divide dough in half, flatten into discs, and wrap tightly in plastic. Refrigerate for at least 1 hour until firm.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - Roll out one dough disc on a lightly floured surface to 1/8 inch thickness. Cut out 2-inch rounds. For half the cookies, cut a small heart or round from the center to create windows. Re-roll scraps as needed.
08 - Arrange cookies 1 inch apart on prepared baking sheets. Bake for 10-12 minutes until edges are just golden. Let cool on sheets for 2 minutes, then transfer to wire racks to cool completely.
09 - Generously dust window-cut cookies with powdered sugar. Spread 1 teaspoon of chilled Meyer lemon curd on the flat side of each solid cookie. Gently press a window cookie on top to complete the sandwich.

# Expert Suggestions:

01 -
  • The almond flour creates these impossibly tender cookies that practically dissolve on your tongue
  • Meyer lemons bring this gorgeous floral sweetness that regular lemons simply cannot achieve
  • Sandwiching curd between buttery cookies transforms something elegant into something playful and wonderful
02 -
  • The curd must be completely chilled before you assemble the cookies or it will ooze out everywhere and make a complete mess
  • Rolling the dough to exactly an eighth inch thickness is crucial because thicker cookies take longer to bake and thinner ones burn too quickly
  • These cookies are at their absolute peak texture within the first six hours after assembly
03 -
  • Meyer lemons have thinner skins than regular lemons so you will get more zest from each fruit
  • If you cannot find Meyer lemons regular lemon juice plus an extra tablespoon of sugar works remarkably well
  • The window cookies look especially lovely with small heart cutouts for Valentine gatherings

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