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Meyer Lemon Curd Linzer Cookies Recipe

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4 from 6 reviews

These Meyer Lemon Curd Linzer Cookies are delicate, buttery sandwich cookies filled with tangy and sweet Meyer lemon curd. Featuring a tender almond-rich cookie dough with a bright citrus filling, these elegant treats are perfect for special occasions or a delightful afternoon snack.

Ingredients

For the Linzer Cookies

  • 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

For the Meyer Lemon Curd

  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1/3 cup Meyer lemon juice (substitute for regular lemon juice)
  • Zest of 1 Meyer lemon

Instructions

  1. Prepare the Meyer Lemon Curd: Follow the lemon curd recipe substituting Meyer lemon juice for regular lemon juice in the same ratio. After cooking, transfer the curd to a covered container and chill it in the refrigerator for at least 2 hours until completely cool. Avoid using hot curd to prevent soggy cookies.
  2. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream together the unsalted butter and granulated sugar on medium-low speed until the mixture is smooth and creamy, ensuring even texture.
  3. Add Wet Ingredients: Add the egg, milk, and vanilla extract to the creamed mixture. Mix until fully combined and smooth.
  4. Mix Dry Ingredients: Sift together the all-purpose flour, salt, baking soda, and lemon zest. Add these dry ingredients to the mixer and blend on medium-low speed.
  5. Add Almond Flour: Sprinkle in the almond flour and mix until just incorporated to preserve a tender crumb in the dough.
  6. Roll Out the Dough: Transfer the dough onto a piece of wax paper sized to a half sheet pan. Lightly flour the dough and a rolling pin to prevent sticking. Roll the dough evenly to 1/8 inch thickness, using a guided rolling pin for accuracy.
  7. Chill the Dough: Place the wax paper with rolled dough onto a cookie sheet and cover with plastic wrap. Refrigerate for 30 minutes or until the dough is firm and easy to handle.
  8. Cut the Cookies: Remove the chilled dough from the refrigerator. Using a 2-inch cookie cutter or preferred shapes, cut out cookies. Transfer the cutouts to parchment-lined baking sheets; if too warm and sticky, chill for an additional 10 minutes to prevent stretching.
  9. Create Cutouts for Topping: For half the cookies, cut small shapes (hearts, circles, etc.) in the centers to create the distinctive Linzer cookie top. Chill these cookies for another 10 minutes before baking.
  10. Preheat and Bake: Preheat the oven to 375°F (190°C). Bake the cookies for 7-9 minutes. Bake just until the edges show a slight golden color for soft cookies or longer for a crisper texture.
  11. Cool the Cookies: Remove the cookies from the oven and transfer them to a cooling rack. Allow to cool completely before assembling.
  12. Assemble the Linzer Cookies: Spread the chilled Meyer lemon curd on the whole cookies. Top with the cutout cookies and gently press together. Optionally, dust with powdered sugar for a finishing touch.
  13. Storage: Store the filled cookies in the refrigerator for up to one week. Note that the cookies will soften once filled and chilled, which is normal and enhances their texture.

Notes

  • Ensure the lemon curd is completely chilled before assembly to prevent sogginess.
  • Use a guided rolling pin to achieve consistent 1/8 inch thickness.
  • You can use any small shape for the cutouts on the top cookies to add visual interest.
  • If the cutout cookies are soft during transfer, chill them again to maintain shape.
  • The cookies will soften over time when stored, so bake according to your preference for softness or crispiness.
  • Any leftover cookie dough scraps can be re-rolled and baked to minimize waste.

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