Meyer Lemon Curd Linzer Cookies (Printable)

Tender almond cookies filled with bright Meyer lemon curd and finished with a dusting of powdered sugar.

# What You’ll Need:

→ Cookie Components

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 Filling

10 - 1/2 cup freshly squeezed Meyer lemon juice (approximately 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

# How-To Steps:

01 - Whisk together Meyer lemon juice, zest, granulated sugar, egg yolks, and salt in a medium saucepan. Add butter cubes. Cook over medium-low heat, whisking continuously for 8–10 minutes until thickened and coating the back of a spoon, ensuring mixture does not boil.
02 - Pour curd through a fine-mesh sieve into a clean bowl. Press plastic wrap directly onto surface to prevent skin formation. Refrigerate for minimum 1 hour until completely set.
03 - Whisk all-purpose flour, almond flour, baking powder, and salt in a medium bowl until thoroughly blended.
04 - Beat softened butter and powdered sugar in large bowl until light and fluffy, approximately 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 into two equal portions, flatten into discs, wrap in plastic. Refrigerate for minimum 1 hour.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - Roll one dough disc on lightly floured surface to 1/8-inch thickness. Cut 2-inch rounds. Cut small decorative shape from center of half the rounds to create windows. Repeat with second disc, re-rolling scraps as needed.
08 - Arrange cookies 1 inch apart on prepared sheets. Bake 10–12 minutes until edges are lightly golden. Cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely.
09 - Dust window-cut cookies generously with powdered sugar. Spread 1 teaspoon chilled Meyer lemon curd onto flat side of each solid cookie. Gently press window cookie atop curd, pressing lightly to form sandwich.

# Expert Advice:

01 -
  • The almond flour creates an incredibly tender, melt-in-your-mouth cookie that pairs perfectly with bright lemon curd
  • These cookies look like they came from a European bakery but are surprisingly forgiving to make at home
  • The combination of buttery vanilla cookie with tangy lemon filling is absolutely irresistible
02 -
  • The curd must be completely cold before filling or your cookies will become soggy within an hour
  • Dont skip chilling the dough or the cookies will spread too much and lose their window shape
  • Work quickly when rolling out the dough, as it gets soft and sticky fast in a warm kitchen
03 -
  • Room temperature ingredients are non-negotiable for this recipe, cold butter creates tough cookies
  • When rolling the dough, work with one disc at a time while keeping the other chilled

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