Meyer Lemon Curd Linzer (Printable)
Buttery almond shortbread cookies with bright Meyer lemon curd filling
# What You'll Need:
→ Cookie Dough
01 - 1 2/3 cups all-purpose flour
02 - 1 cup finely ground almonds or almond flour
03 - 1/2 cup plus 1 tablespoon unsalted butter, room temperature
04 - 1/2 cup granulated sugar
05 - 1 large egg yolk
06 - 1 teaspoon pure vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon salt
→ Meyer Lemon Curd
09 - 1/3 cup plus 1 tablespoon fresh Meyer lemon juice
10 - 1/2 cup plus 1 tablespoon granulated sugar
11 - 2 large eggs
12 - 2 large egg yolks
13 - 1/4 cup unsalted butter, cubed
14 - 1 teaspoon Meyer lemon zest
→ Assembly
15 - Powdered sugar for dusting
# How to Make It:
01 - Whisk eggs, egg yolks, sugar, and Meyer lemon juice in a heatproof bowl. Set over simmering water creating a double boiler. Whisk constantly until mixture thickens and coats the back of a spoon, approximately 8-10 minutes reaching 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 for at least 1 hour until set.
02 - Cream butter and sugar together until light and fluffy. Incorporate egg yolk and vanilla extract, mixing until fully combined. In a separate bowl, whisk together flour, ground almonds, cinnamon, and salt. Gradually blend dry ingredients into wet mixture until dough forms. Divide dough in half, shape into disks, wrap tightly, and refrigerate for minimum 1 hour.
03 - Preheat oven to 350°F. Roll chilled dough on lightly floured surface to 1/8-inch thickness. Cut 2-inch rounds from dough. Cut small heart or circle shapes from center of half the rounds to create windows. Transfer to parchment-lined baking sheets. Bake 10-12 minutes until edges turn golden. Cool completely on baking sheet.
04 - Generously dust windowed cookie tops with powdered sugar. Spread small amount of chilled Meyer lemon curd onto solid cookie bases. Gently press windowed tops onto curd-covered bases. Repeat with remaining cookies. Refrigerate assembled cookies briefly to set filling before serving.
# Expert Suggestions:
01 -
- The almond shortbread melts on your tongue while the lemon curd wakes up every taste bud
- Meyer lemons bring this gentle floral sweetness that regular lemons just cannot match
02 -
- The curd must be completely cold before assembling or the cookies will slide right apart
- Meyer lemons are sweeter than regular lemons, so if you substitute, reduce sugar slightly
03 -
- Chill your cookie sheets before baking to help the cookies hold their shape
- Use a small offset spatula for spreading curd to avoid breaking the delicate cookies