Meyer Lemon Curd Linzer (Printable)

Buttery almond shortbread filled with bright Meyer lemon curd, a fresh take on the classic Linzer.

# 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, 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 (about 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 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 at 170-175°F. Remove from heat and whisk in butter and lemon zest until smooth. Transfer to a bowl and cover with plastic wrap directly touching the surface. Refrigerate for at least 1 hour until set.
02 - Cream butter and sugar in a bowl until light and fluffy. Add egg yolk and vanilla, mixing until fully incorporated. In a separate bowl, whisk together flour, ground almonds, cinnamon, and salt. Gradually mix dry ingredients into wet ingredients until dough forms. Divide dough into two portions, shape into disks, wrap tightly, and refrigerate for at least 1 hour.
03 - Preheat oven to 350°F. On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut out 2-inch diameter rounds. For half the cookies, cut a small heart or circle from the center to create windows. Transfer to parchment-lined baking sheets. Bake for 10-12 minutes until edges are golden brown. Allow to cool completely on baking sheets.
04 - Dust the windowed cookies generously with powdered sugar. Spread a small spoonful of chilled Meyer lemon curd on each solid bottom cookie. Top with a windowed cookie, pressing gently to sandwich together without squeezing out filling. Repeat with remaining cookies. Refrigerate briefly to set before serving.

# Expert Suggestions:

01 -
  • The almond shortbread practically melts on your tongue, with that nutty warmth that feels like being hugged from the inside
  • Meyer lemon curd brings this shocking bright punch that cuts through all the richness, making each cookie feel complete rather than cloying
02 -
  • The dough will feel impossibly soft when you first start working with it, but that chilling time is non negotiable or you'll end up with a sticky mess and frustration
  • Meyer lemons are sweeter than regular lemons, so if you must substitute, reduce the sugar in the curd or it will taste cloying instead of bright
03 -
  • Use a ruler or a template when cutting out your cookies so they're uniform in size, which matters more than you'd think when it comes time to assemble them
  • The curd is ready when it reaches 75 to 80°C, but if you don't have a thermometer, trust the spoon coating test instead of guessing

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