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Meyer Lemon Curd Linzer Cookies Recipe

★★★★★

4.6 from 121 reviews
  • Author: Rafael
  • 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

  1. 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.
  2. 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.
  3. Add Wet Ingredients: Add the egg, milk, and vanilla extract to the creamed butter and sugar, mixing just until combined.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Cool Cookies: Remove the cookies from the baking sheets and transfer to wire racks to cool completely.
  12. 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.
  13. 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

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Find it online: https://tastewithrafael.com/meyer-lemon-curd-linzer-cookies-recipe/