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Meyer Lemon Curd Linzer Cookies

Meyer Lemon Curd Linzer Cookies: Soft Citrus Bliss Awaits

Indulge in the delightful Meyer Lemon Curd Linzer Cookies, featuring soft buttery textures and a refreshing citrus flavor that will elevate any occasion.
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Prep Time 30 minutes
Cook Time 9 minutes
Chilling Time 30 minutes
Total Time 1 hour 9 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Provides richness and moisture; substitute with salted butter, just reduce added salt.
  • 1 cup Granulated Sugar Adds sweetness and maintains the structure of the cookies.
  • 1 large Egg Binds the ingredients and aids in leavening for the perfect texture.
  • 2 tablespoons Milk Enhances moisture and creates a delightful mouthfeel.
  • 1 teaspoon Vanilla Adds a warm depth of flavor to complement the citrus.
  • 2 cups All-Purpose Flour The main structural component; for a gluten-free version, swap with gluten-free flour.
  • 1 cup Almond Flour Contributes a subtle nuttiness and enhances the texture.
  • 1/2 teaspoon Salt Balances the sweetness and elevates the overall flavor.
  • 1/2 teaspoon Baking Soda Provides a slight lift for a softer bite.
  • 1 tablespoon Meyer Lemon Zest Infuses cookies with refreshing citrus aroma; regular lemon zest works too.
For the Filling
  • 1 cup Meyer Lemon Curd Offers a tart-sweet contrast that makes these cookies truly special.

Equipment

  • mixing bowl
  • electric mixer
  • sifter
  • cookie cutters
  • Parchment paper
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. Prepare the Meyer Lemon Curd by making it in advance and chilling it in the fridge for at least 2 hours.
  2. In a large mixing bowl, cream together unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes. Beat in egg, milk, and vanilla until smooth.
  3. Sift together all-purpose flour, salt, and baking soda in a separate bowl. Gradually fold this mixture into the butter mixture, then mix in almond flour until a cohesive dough forms.
  4. Shape the dough into a disk, wrap it tightly, and refrigerate for 30 minutes.
  5. Roll the chilled dough out to about 1/4 inch thick and cut out cookies using cookie cutters; place half onto a parchment-lined baking sheet.
  6. Preheat the oven to 375°F (190°C) and bake the cookies for 7-9 minutes until the edges are slightly golden.
  7. Once the cookies have cooled, spread Meyer lemon curd on half of them and top with the remaining cookies. Dust with powdered sugar if desired.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 5IUVitamin C: 2mgCalcium: 1mgIron: 2mg

Notes

Chilling the dough and using well-chilled lemon curd is essential for the best texture and flavor.

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