Meyer Lemon Linzer Cookies (Printable Version)
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 together 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 enough to coat the back of a spoon, reaching 170-175°F, approximately 8-10 minutes. Remove from heat, whisk in butter cubes and lemon zest until fully incorporated and smooth. Press plastic wrap directly onto curd surface and refrigerate for at least 1 hour until set.
02 - Cream butter and sugar together until light and fluffy. Beat in egg yolk and vanilla extract until fully combined. In separate bowl, whisk together flour, ground almonds, cinnamon, and salt. Gradually incorporate dry ingredients into wet mixture until dough forms. Divide dough into two equal portions, flatten 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. Using small cutter, remove centers from half the rounds to create windows. Arrange cookies on parchment-lined baking sheets. Bake 10-12 minutes until edges turn golden brown. Transfer to wire rack and cool completely.
04 - Dust windowed cookie tops generously with powdered sugar. Spread approximately 1 teaspoon Meyer lemon curd onto each solid bottom cookie. Gently press windowed cookie atop curd-filled base to form sandwich. Repeat with remaining cookies. Refrigerate assembled cookies 15-20 minutes to set filling before serving.
# Expert Advice:
01 -
- The almond shortbread practically melts on your tongue, while the bright lemon curd wakes up every bite
- They look stunning on a platter but the taste is even better than the appearance
- Meyer lemons bring this floral sweetness that regular lemons just cannot match
02 -
- The dough must be thoroughly chilled or the cookies will spread and lose their shape
- Meyer lemons are sweeter than regular lemons, so reducing sugar in the curd makes regular lemons too tart
- Overbaking by even a minute makes these delicate cookies dry and crumbly
03 -
- Use a ruler when rolling dough to ensure even thickness
- Chill the cut cookies on the baking sheet for 10 minutes before baking to help them hold their shape