Meyer Lemon Curd Linzer Cookies (Printable)

Buttery almond-flour cookies filled with tangy Meyer lemon curd and finished with a delicate dusting of powdered sugar.

# What You Need:

→ For the Cookies

01 - 2 cups (260 g) all-purpose flour
02 - 1 cup (110 g) almond flour
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt
05 - 3/4 cup (170 g) unsalted butter, softened
06 - 2/3 cup (80 g) powdered sugar, plus extra for dusting
07 - 1 large egg yolk
08 - 1 teaspoon vanilla extract
09 - Zest of 1 Meyer lemon

→ For the Meyer Lemon Curd

10 - 1/2 cup (120 ml) freshly squeezed Meyer lemon juice (approximately 3 lemons)
11 - Zest of 2 Meyer lemons
12 - 2/3 cup (135 g) granulated sugar
13 - 4 large egg yolks
14 - 6 tablespoons (85 g) unsalted butter, cubed
15 - Pinch of salt

# Directions:

01 - In a medium saucepan, whisk together Meyer lemon juice, zest, sugar, egg yolks, and salt. Add butter cubes. Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon, approximately 8 to 10 minutes. Do not allow the mixture to boil.
02 - Pour the curd through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 1 hour until completely set.
03 - In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt until evenly blended.
04 - In a large bowl, beat softened butter and powdered sugar using a stand mixer or electric hand mixer until light and fluffy, about 2 to 3 minutes. Beat in the egg yolk, vanilla extract, and Meyer lemon zest until fully incorporated.
05 - Gradually add the dry ingredients to the butter mixture, mixing just until combined. Divide the dough in half and flatten each portion into a disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
06 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
07 - On a lightly floured surface, roll out one disc of dough to 1/8 inch thickness. Cut out rounds using a 2-inch cookie cutter. For half of the cookies, use a smaller cutter to create a window shape in the center. Re-roll scraps as needed.
08 - Arrange cookies 1 inch apart on the prepared baking sheets. Bake for 10 to 12 minutes, until edges are just beginning to turn golden. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
09 - Dust the window-cut cookies generously with powdered sugar. Spread approximately 1 teaspoon of chilled Meyer lemon curd onto the flat side of each solid cookie. Gently press a window cookie on top to create sandwiches.

# Expert Tips:

01 -
  • The almond flour makes these cookies impossibly tender and gives them a sophisticated nutty flavor that pairs beautifully with lemon
  • Meyer lemon curd strikes that perfect balance between tart and sweet, more floral and complex than regular lemons
  • These look stunning on a platter but the truth is theyre surprisingly forgiving and fun to make
02 -
  • The dough becomes quite soft when rolling, so work quickly and keep the unused portion chilled while you work with the first disc
  • When making the curd, medium-low heat is your friend, rushing it over high heat will scramble the eggs and ruin the texture
  • Let the cookies cool completely before assembling or the curd will melt and make a mess instead of staying neatly inside
03 -
  • Chill your rolled-out cookie dough on the baking sheet for 10 minutes before baking to help the cutouts hold their shape perfectly
  • When measuring flour, fluff it with a spoon before scooping and level it off to avoid adding too much which makes cookies tough
  • Room temperature ingredients combine more easily, so take the butter and egg out about 30 minutes before starting

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