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Meyer Lemon Curd Linzer Cookies with zesty filling and powdered sugar

Meyer Lemon Curd Linzer Cookies

Bright, buttery cookies with a glossy dollop of homemade Meyer lemon curd. These elegant treats are perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1/2 cup unsalted butter, cool but slightly soft Use high-quality European-style butter for richer flavor.
  • 3/4 cup granulated sugar Contributes to the cookie’s crisp edge.
  • 1 large egg Adds cohesion and a touch of lift.
  • 1 tablespoon milk Aids in creating a smooth dough.
  • 1/2 teaspoon vanilla extract Enhances flavor.
  • 1 3/4 cups all-purpose flour Provides structure and snap.
  • 1/2 cup almond flour Adds tenderness and nutty flavor.
  • 1/2 teaspoon salt Balances the sweetness.
  • 1/4 teaspoon baking soda Helps the cookies rise.
  • Zest of half Meyer lemon lemon zest Imparts citrus aroma.
  • 1/2 recipe Meyer lemon curd Fresh curd is the star filling.

Method
 

Make the Meyer Lemon Curd
  1. Warm Meyer lemon juice, sugar, eggs, and butter gently over simmering water, whisking until thick. Chill.
Cream Butter and Sugar
  1. Cream butter and sugar until pale, then add egg, milk, vanilla, and lemon zest.
Combine Dry Ingredients
  1. Combine flour, almond flour, salt, and baking soda, then fold into wet ingredients. Chill the dough.
Roll Dough and Cut Shapes
  1. Roll the dough between two sheets of parchment to about 1/8 to 1/4 inch thickness. Cut shapes and chill again before baking.
Bake Cookies
  1. Bake at 350°F (177°C) for 8 to 12 minutes until lightly golden. Cool completely.
Assemble Cookies
  1. Pipe or spoon chilled Meyer lemon curd between two cookies, pressing gently to seal.

Notes

Store assembled cookies in an airtight container for up to 4 days. Freeze unbaked dough for up to 3 months.