Meyer Lemon Linzer Cookies (Printable)

Almond shortbread sandwiches with tangy Meyer lemon curd filling

# 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, at 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 freshly squeezed 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 Cook:

01 - Whisk together eggs, egg yolks, sugar, and Meyer lemon juice in a heatproof bowl. Set over a simmering pot of water to create a double boiler. Whisk constantly until mixture thickens and coats the back of a spoon, approximately 8-10 minutes until it reaches 170-175°F. Remove from heat and whisk in butter and lemon zest until smooth and emulsified. Transfer to a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least 1 hour until completely set.
02 - Cream butter and sugar together until light and fluffy, approximately 2-3 minutes. Add egg yolk and vanilla extract, mixing until fully incorporated. In a separate bowl, whisk together flour, ground almonds, cinnamon, and salt. Gradually add dry ingredients to wet ingredients, mixing until dough just comes together. Divide dough into two equal portions, flatten into disks, wrap tightly in plastic, and refrigerate for at least 1 hour.
03 - Preheat oven to 350°F and line baking sheets with parchment paper. On a lightly floured surface, roll out chilled dough to 1/8-inch thickness. Cut 2-inch rounds from the dough. For half the cookies, use a small cutter to create a decorative window in the center. Transfer to prepared baking sheets. Bake 10-12 minutes until edges are lightly golden. Let cool completely on baking sheets.
04 - Dust the windowed cookies generously with powdered sugar. Spread a rounded teaspoon of chilled Meyer lemon curd onto each solid cookie. Gently press a windowed cookie on top to create sandwiches. Refrigerate assembled cookies for 15-20 minutes to set the curd before serving.

# Expert Tips:

01 -
  • The almond shortbread is impossibly tender and fragrant, with cinnamon warmth that makes you want to brew tea immediately
  • Meyer lemon curd strikes that perfect balance between tart and sweet, like biting into something that wakes up your whole palate
  • These cookies look impressive but the dough is forgiving, meaning you can actually relax while making them instead of holding your breath
02 -
  • Meyer lemons are sweeter than regular lemons, but if you substitute regular lemon juice, reduce sugar by about 1 tablespoon to maintain balance
  • The curd must be completely chilled before filling, otherwise it will ooze out the sides and you will have a very messy situation on your hands
  • Dough temperature matters immensely. If it gets too warm while rolling, pop it back in the fridge for 15 minutes because warm dough spreads into blobby shapes
03 -
  • Grind your own almonds from raw nuts for the freshest flavor, pulsing in a food processor until fine but stopping before they turn into almond butter
  • Save the egg whites from the curd in the freezer for future meringues or macarons, because nothing should go to waste
  • Place filled cookies in the fridge for 30 minutes before serving to let the curd firm up slightly, making them easier to handle and transport

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