Meyer Lemon Curd Linzer (Printable)

Buttery almond-filled sandwich cookies with bright Meyer lemon curd, finished with powdered sugar dusting.

# What You'll Need:

→ For the Cookies

01 - 2 cups all-purpose flour
02 - 1 cup almond flour
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon fine sea salt
05 - 3/4 cup unsalted butter, softened
06 - 2/3 cup powdered sugar, plus extra 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 freshly squeezed Meyer lemon juice (about 3 lemons)
11 - Zest of 2 Meyer lemons
12 - 2/3 cup granulated sugar
13 - 4 large egg yolks
14 - 6 tablespoons unsalted butter, cut into cubes
15 - Pinch of salt

# Steps:

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 makes these cookies incredibly tender, almost melting in your mouth
  • Meyer lemons bring this floral brightness that regular lemons just cant match
02 -
  • The dough gets sticky quickly, so keep it chilled and work with one disc at a time
  • Do not boil the curd or the eggs will scramble and ruin everything
03 -
  • Chill your baking sheets between batches for consistent results
  • Use the smallest cookie cutter possible for windows to prevent breakage

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