Meyer Lemon Linzer Cookies (Print Version)

Almond shortbread cookies filled with tangy Meyer lemon curd, a fresh take on the classic Linzer.

# What You 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 Meyer lemon juice (2-3 lemons)
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 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, whisk in butter and lemon zest until smooth. Transfer to a bowl, press plastic wrap directly onto surface, and refrigerate at least 1 hour until set.
02 - Cream butter and sugar until light and fluffy. Add egg yolk and vanilla, mixing until fully incorporated. Whisk together flour, ground almonds, cinnamon, and salt in a separate bowl. Gradually blend dry ingredients into wet mixture until dough forms. Divide dough in half, shape into disks, wrap tightly, and refrigerate at least 1 hour.
03 - Preheat oven to 350°F. Roll chilled dough on lightly floured surface to 1/8-inch thickness. Cut 2-inch rounds. Cut small heart or circle shapes from centers of half the rounds to create windows. Transfer to parchment-lined baking sheets. Bake 10-12 minutes until edges are golden. Cool completely on baking sheets.
04 - Dust windowed cookie tops generously with powdered sugar. Spread approximately 1 teaspoon Meyer lemon curd on each solid bottom cookie. Gently press windowed cookies onto curd-topped bases. Repeat with remaining cookies. Refrigerate briefly to set filling before serving.

# Handy Tips:

01 -
  • The almond shortbread melts against your tongue while the Meyer lemon curd wakes up every taste bud with this impossibly bright sunny flavor
  • These cookies look like you spent hours at a fancy patisserie but the dough comes together in one bowl and the curd practically makes itself
02 -
  • The dough must chill thoroughly or it'll stick to everything and your cutouts will lose their shape in the oven
  • Meyer lemon curd needs to be completely chilled before filling or these cookies will slide right apart
03 -
  • Meyer lemons have a shorter season than regular lemons so juice and zest a bunch when you find them and freeze both for later
  • The curd will seem frighteningly thin while whisking but it thickens dramatically as it cools, so trust the process

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