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Meyer lemon curd Linzer cookies with a sweet and tangy filling

Meyer Lemon Curd Linzer Cookies

Bright and buttery sandwich cookies filled with homemade Meyer lemon curd, making for a delightful treat perfect for any occasion.
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Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1/2 cup unsalted butter, cool but slightly soft
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla
  • 1 3/4 cups all-purpose flour
  • 1/2 cup almond flour Finely ground for best texture
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
For the Meyer Lemon Curd
  • 1/2 recipe Meyer lemon curd Homemade for best flavor

Method
 

Make the Meyer Lemon Curd
  1. Combine Meyer lemon juice, sugar, eggs, and butter in a heatproof bowl set over simmering water. Stir continuously until thickened, then strain and chill.
Cream Butter and Sugar
  1. Cream butter and sugar until pale and fluffy. Beat in egg, milk, vanilla, and lemon zest until smooth.
Combine Dry Ingredients and Form Dough
  1. Whisk together all-purpose flour, almond flour, salt, and baking soda. Fold into wet mixture until a uniform dough forms. Chill for at least 30 minutes.
Roll and Cut the Dough
  1. Roll the chilled dough between parchment to 1/8-3/16 inch thickness and cut shapes.
Bake the Cookie Rounds
  1. Arrange cookies on a baking sheet and bake at 350°F for 8-11 minutes until edges are golden. Cool completely.
Assemble with Meyer Lemon Curd
  1. Dollop chilled lemon curd onto a base cookie, then top with another cookie, pressing gently to spread.

Notes

Store cookies in an airtight container in the fridge for up to 5 days. For longer storage, unfilled cookies can be frozen for up to 3 months.