Meyer Lemon Linzer Cookies (Printable Version)
Tender almond cookies sandwiched with tangy Meyer lemon curd, finished with a dusting of powdered sugar.
# What You Need:
→ For the Cookies
01 - 2 cups (260 g) all-purpose flour
02 - 1 cup (110 g) almond flour
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt
05 - 3/4 cup (170 g) unsalted butter, softened
06 - 2/3 cup (80 g) powdered sugar, plus more for dusting
07 - 1 large egg yolk
08 - 1 teaspoon vanilla extract
09 - Zest of 1 Meyer lemon
→ For the Meyer Lemon Curd
10 - 1/2 cup (120 ml) freshly squeezed Meyer lemon juice (about 3 lemons)
11 - Zest of 2 Meyer lemons
12 - 2/3 cup (135 g) granulated sugar
13 - 4 large egg yolks
14 - 6 tablespoons (85 g) unsalted butter, cut into cubes
15 - Pinch of salt
# Directions:
01 - In a medium saucepan, whisk together Meyer lemon juice, zest, sugar, egg yolks, and salt. Add butter cubes. Cook over medium-low heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 8–10 minutes; do not boil).
02 - Strain the curd through a fine-mesh sieve into a bowl. Cover with plastic wrap directly on the surface and chill until set, at least 1 hour.
03 - In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
04 - In a large bowl, beat butter and powdered sugar until light and fluffy (about 2–3 minutes). Beat in egg yolk, vanilla, and Meyer lemon zest.
05 - Gradually add the dry ingredients, mixing just until combined. Divide dough in half, flatten into discs, and wrap in plastic. Chill for at least 1 hour.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - Roll out one disc of dough on a lightly floured surface to 1/8 inch thickness. Cut out rounds (about 2 inches). For half the cookies, cut a small shape (e.g., heart or round) from the center to form windows.
08 - Arrange cookies 1 inch apart on prepared baking sheets. Repeat with the second disc, re-rolling scraps as needed.
09 - Bake 10–12 minutes, until edges are just golden. Cool on the sheet 2 minutes, then transfer to a rack to cool completely.
10 - Dust the window cookies with powdered sugar. Spread 1 teaspoon Meyer lemon curd on the flat side of each solid cookie. Top each with a window cookie, pressing gently to sandwich.
# Expert Tips:
01 -
- The almond flour creates a tender melt in your mouth texture that makes these cookies feel incredibly special
- Meyer lemons bring this magical brightness that regular lemons just cant quite achieve
02 -
- I once skipped chilling the curd because I was in a rush and the cookies turned into a sad soggy mess within an hour
- The dough becomes impossibly sticky if your kitchen is warm, so work quickly and keep the second disc in the fridge until youre ready
03 -
- Use kitchen shears to cut the cold butter into cubes instead of a knife, its so much faster and less messy
- Rotate your baking sheets halfway through baking time for perfectly even golden edges