Meyer Lemon Curd Linzer Cookies Recipe
Introduction
Meyer Lemon Curd Linzer Cookies combine tender almond-flour cookies with bright, tangy lemon curd for a delightful treat. These delicate sandwich cookies are perfect for spring or any time you want a fresh twist on a classic.
Ingredients
- 1/2 cup unsalted butter, cool but slightly soft
- 3/4 cup granulated sugar
- 1 egg
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Zest of half a Meyer lemon
- 1/2 recipe Meyer Lemon Curd (see lemon curd recipe, substituting Meyer lemon juice for lemon juice in the same ratio)
Instructions
- Make the Meyer Lemon Curd: Prepare the lemon curd using your favorite recipe, substituting Meyer lemon juice for regular lemon juice. Chill the curd in a covered container for at least 2 hours until completely cool to prevent soggy cookies.
- Prepare the cookie dough: In a stand mixer with a paddle attachment, cream the butter and sugar on medium-low speed until smooth and creamy.
- Add wet ingredients: Mix in the egg, milk, and vanilla until combined.
- Combine dry ingredients: Sift together the all-purpose flour, salt, baking soda, and lemon zest. Add these to the mixer on medium-low speed, then add the almond flour and mix until just combined.
- Roll out the dough: Turn the dough onto a piece of wax paper roughly the length of a half sheet pan. Lightly flour the dough and rolling pin, then roll dough to 1/8 inch thickness. Using a guided rolling pin helps achieve an even thickness.
- Chill the dough: Place the wax paper with rolled dough on a cookie sheet, cover with plastic wrap, and refrigerate for 30 minutes or until firm.
- Cut the cookies: Remove dough from the fridge and cut into 2-inch circles or desired shapes. Transfer cutouts to parchment-lined baking sheets. If the dough gets soft while transferring, chill for 10 minutes before moving.
- Create cutouts: On half of the cookies, cut small shapes (hearts, circles, etc.) in the centers to create the tops of the sandwich cookies. Chill these cutout cookies for 10 minutes before baking.
- Preheat oven and bake: Heat oven to 375°F. Bake cookies for 7–9 minutes—less time for softer cookies, longer for crisper edges with a golden color.
- Cool the cookies: Remove from the oven and transfer cookies to cooling racks. Allow to cool completely.
- Assemble the Linzer cookies: Spread Meyer lemon curd generously on the whole cookies. Top with the cutout cookies to form sandwiches.
- Finishing touch: Optionally dust the filled cookies with powdered sugar before serving.
Tips & Variations
- Use a guided rolling pin to ensure even thickness for uniform baking.
- Chill the dough and cutout cookies well to prevent shrinking and spreading in the oven.
- For added flavor, toast the almond flour lightly before mixing into the dough.
- Try substituting raspberry or strawberry jam for lemon curd for a different twist.
- Dusting with powdered sugar just before serving adds a pretty finishing touch.
Storage
Store assembled Linzer cookies in an airtight container in the refrigerator for up to one week. The cookies will soften slightly due to the lemon curd filling, which is normal and enhances their texture. To serve, bring them to room temperature or enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the lemon curd ahead of time?
Yes, lemon curd can be made several days in advance and kept refrigerated. Just be sure it is fully chilled before assembling the cookies.
Why do the cookies soften after filling?
The moisture from the lemon curd seeps into the cookie layers over time, softening their texture. This is expected and gives Linzer cookies their signature tender bite.
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Meyer Lemon Curd Linzer Cookies Recipe
- Total Time: 3 hours 4 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Meyer Lemon Curd Linzer Cookies are a delightful twist on the classic Linzer cookie, featuring a bright and tangy Meyer lemon curd filling. The buttery, tender almond-infused cookies are delicately cut and sandwiched with luscious homemade Meyer lemon curd, making them perfect for any special occasion or a sophisticated everyday treat.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, cool but slightly soft
- 3/4 cup granulated sugar
- 1 egg
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Zest of half a Meyer lemon
Meyer Lemon Curd
- 1/2 cup Meyer lemon juice (substitute for lemon juice)
- 1/2 cup granulated sugar
- 2 large eggs
- 5 tablespoons unsalted butter, cut into pieces
- A pinch of salt
Instructions
- Prepare Meyer Lemon Curd: Follow a standard lemon curd recipe, substituting Meyer lemon juice for regular lemon juice in the same amount. Cook the mixture over low heat until thickened, then chill the curd in a covered container for at least 2 hours to ensure it is completely cool before use, preventing soggy cookies.
- Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream the slightly soft unsalted butter and granulated sugar on medium-low speed until smooth and creamy, about 2-3 minutes.
- Add Wet Ingredients: Add the egg, milk, and vanilla extract to the creamed butter and sugar, mixing just until combined.
- Incorporate Dry Ingredients: Sift together the all-purpose flour, salt, baking soda, and then add these dry ingredients to the wet mixture. Mix on medium-low speed until just combined.
- Add Almond Flour and Lemon Zest: Add the almond flour and the zest of half a Meyer lemon to the dough and mix until fully incorporated.
- Roll Out Dough: Turn the dough onto a piece of wax paper sized to a half sheet pan. Lightly flour both the dough and your rolling pin and roll the dough to 1/8 inch thickness using a guided rolling pin for uniformity.
- Chill Dough: Place the rolled out dough on a cookie sheet with the wax paper and cover with plastic wrap. Refrigerate for 30 minutes or until firm enough to handle.
- Cut Cookies: Remove the dough from the fridge and cut into 2-inch circles, scalloped circles, or preferred shapes. Transfer cookies to parchment-lined baking sheets. If dough softens during transfer, chill cut cookies for 10 minutes before baking.
- Cut Centers: On half the cookies, cut out small shapes (hearts, circles, or other decorative shapes) from the centers. Chill these cookies for an additional 10 minutes before baking. Combine and roll scraps to create more cookies if desired.
- Preheat Oven and Bake: Preheat the oven to 375°F (190°C). Bake the cookies for 7 to 9 minutes depending on desired softness; for softer cookies, bake just until edges show a slight golden tint, for crisper cookies, bake until more golden brown around edges.
- Cool Cookies: Remove the cookies from the baking sheets and transfer to wire racks to cool completely.
- Assemble Cookies: Spread a generous layer of chilled Meyer lemon curd on the solid cookies, then top with the cutout cookies to sandwich the filling. Optionally dust with powdered sugar before serving.
- Storage and Serving: Refrigerate filled cookies for up to one week. Note that cookies will soften in the fridge, so adjust baking time if you prefer a firmer texture.
Notes
- Chilling the curd completely before spreading prevents soggy cookies.
- Rolling the dough to exactly 1/8 inch is key for the ideal cookie texture and baking.
- Use a guided rolling pin for consistent thickness across the dough.
- Cutting out the centers on half the cookies creates the signature Linzer cookie look and helps showcase the lemon curd filling.
- These cookies can be stored in the refrigerator for up to one week.
- For a softer cookie texture, bake until just slightly golden on the edges; for crisper results, bake longer.
- Prep Time: 25 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Meyer lemon curd, linzer cookies, lemon cookies, almond flour cookies, dessert, holiday cookies, homemade lemon curd
