Meyer Lemon Curd Linzer Cookies (Print View)

Almond shortbread sandwiches with tangy Meyer lemon curd filling

# What You 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, at 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 freshly squeezed Meyer lemon juice (2–3 lemons)
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 a simmering pot of water, creating a double boiler. Whisk constantly until mixture thickens and coats the back of a spoon, about 8–10 minutes, reaching 170–175°F. Remove from heat and whisk in butter and lemon zest until smooth. Transfer to a bowl and cover with plastic wrap directly touching the surface. Chill until set, at least 1 hour.
02 - Cream butter and sugar until light and fluffy. Add egg yolk and vanilla, mixing until fully incorporated. In a separate bowl, whisk together flour, ground almonds, cinnamon, and salt. Gradually mix dry ingredients into wet until dough forms. Divide dough in half, shape into disks, wrap, and chill for at least 1 hour.
03 - Preheat oven to 350°F. On a lightly floured surface, roll out dough to ⅛-inch thickness. Cut out 2-inch diameter rounds. For half the cookies, cut a small heart or circle from the center to form windows. Transfer to parchment-lined baking sheets. Bake for 10–12 minutes until edges are golden. Cool completely on baking sheets.
04 - Dust windowed cookies generously with powdered sugar. Spread a small spoonful of chilled Meyer lemon curd on each solid bottom cookie. Top with a windowed cookie, pressing gently to sandwich. Repeat with remaining cookies. Chill briefly to set before serving.

# Expert Hints:

01 -
  • The almond shortbread melts in your mouth while the lemon curd provides this gorgeous tart contrast that wakes up your palate
  • These cookies look stunning on a platter but taste even better than they look, which is saying something
  • They are somehow both elegant and incredibly comforting, the kind of treat that makes people pause and really savor
02 -
  • The dough must be thoroughly chilled before rolling or it will stick to everything and lose its shape in the oven
  • Meyer lemon curd thickens as it cools, so do not worry if it seems slightly loose when you first make it
  • These cookies are at their absolute best the day they are assembled, though the components can be made separately ahead of time
03 -
  • If you cannot find Meyer lemons, regular lemon juice works but reduce the sugar by about 15 grams to maintain the right balance
  • Rotate the baking sheet halfway through cooking time to ensure even browning on all cookies
  • Use a ruler or guide when rolling out the dough to get uniformly thick cookies that bake evenly

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