Meyer Lemon Curd Linzer Cookies (Printable version)

Delicate almond cookies filled with bright Meyer lemon curd and finished with powdered sugar dusting.

# What You'll Need:

→ For the Cookies

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 more 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 freshly squeezed Meyer lemon juice (about 3 lemons)
11 - Zest of 2 Meyer lemons
12 - 2/3 cup granulated sugar
13 - 4 large egg yolks
14 - 6 tablespoons unsalted butter, cut into cubes
15 - Pinch of salt

# How to Prepare:

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, about 8–10 minutes. Do not let the mixture boil.
02 - Strain the curd through a fine-mesh sieve into a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until set, at least 1 hour.
03 - In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt until well combined.
04 - In a large bowl, beat butter and powdered sugar until light and fluffy, about 2–3 minutes. Beat in egg yolk, vanilla, and Meyer lemon zest until incorporated.
05 - Gradually add the dry ingredients to the butter mixture, mixing just until combined. Divide dough in half, flatten into discs, and wrap tightly in plastic. Refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - Roll out one disc of dough on a lightly floured surface to 1/8 inch thickness. Cut out rounds using a 2-inch cookie cutter. For half the cookies, cut a small shape from the center to form windows.
08 - Arrange cookies 1 inch apart on prepared baking sheets. Bake for 10–12 minutes, until edges are just golden. Cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
09 - Dust the window cookies generously with powdered sugar. Spread 1 teaspoon of chilled Meyer lemon curd on the flat side of each solid cookie. Top each with a window cookie, pressing gently to form a sandwich.

# Expert advice:

01 -
  • The almond flour makes these cookies impossibly tender, almost melting in your mouth while still holding their shape
  • Meyer lemons bring this gorgeous brightness that feels like sunshine in cookie form, especially during gray winter months
  • These look stunning on a platter but actually come together easier than youd expect from such an elegant treat
02 -
  • The dough becomes impossibly sticky if it warms up even a little while rolling, so work quickly and keep the unused disc in the fridge
  • Window cut cookies bake slightly faster than solid ones, so keep an eye on them and pull the smaller ones out a minute early if needed
  • These cookies are at their absolute best within 24 hours, because the curd will eventually soften the cookie edges
03 -
  • If you cannot find Meyer lemons, regular lemon juice plus an extra tablespoon of sugar and a tiny bit of orange zest gets you pretty close
  • The curd is incredible on its own, stirred into yogurt or spread on toast, so consider making a double batch

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