Linzer Cookies with Meyer Lemon Curd

Linzer Cookies with Meyer Lemon Curd

You must try these Linzer Cookies with Meyer Lemon Curd. The citrus doyenne of the kitchen: an extremely versatile cross between a lemon and a mandarin orange that yields lots of juice (without the harsh acidic bite) and has very little pith. Meyer lemons are slightly sweeter and less acidic than standard lemons, and render a curd that’s nothing short of magical. We love the meyer lemon curd sandwiched between cookies, but it’s equally good smeared across an English muffin or eaten directly off the spoon.

Linzer Cookies with Meyer Lemon Curd
Makes 36
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  1. 2¼ cups (281 grams) all-purpose flour
  2. 1 cup (113 grams) blanched almonds
  3. ½ cup (100 grams) granulated sugar
  4. 1 tablespoon Meyer lemon zest
  5. ½ teaspoon (1.5 grams) kosher salt
  6. ½ teaspoon (1 gram) ground cinnamon
  7. ½ teaspoon (1 gram) grated fresh nutmeg
  8. 1 cup (227 grams) cold unsalted butter, cubed
  9. ½ teaspoon vanilla extract
  10. Confectioners’ sugar, for dusting
  11. Meyer Lemon Curd (recipe follows)
  1. In the work bowl of a food processor, pulse together flour, almonds, granulated sugar, zest, salt, cinnamon, and nutmeg until almonds are finely ground. Add butter and vanilla, and pulse until mixture is crumbly.
  2. Turn out dough, and knead until it comes together. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 2 hours.
  3. Preheat oven to 325°F. Line baking sheets with parchment paper.
  4. Roll dough to ⅛-inch thickness between two sheets of parchment paper. Using a 2½-inch round cutter, cut dough, rerolling scraps as necessary. Using a ¾-inch fluted round cutter, cut centers from half of cookies. Place on prepared pans.
  5. Bake until golden brown, 13 to 15 minutes. Let cool completely. Sprinkle cookies with cutouts with confectioners’ sugar. Spread 2 teaspoons Meyer Lemon Curd on flat side of all solid cookies. Place cookies with cutouts, flat side down, on top of filling. Serve immediately.
Bake from Scratch
Meyer Lemon Curd
Makes 1½ cups
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  1. ½ cup (100 grams) granulated sugar, divided
  2. 3 tablespoons Meyer lemon zest
  3. 5 large egg yolks
  4. ½ cup fresh Meyer lemon juice (about 3 lemons)
  5. 5 tablespoons (70 grams) unsalted butter, softened
  1. In a medium bowl, whisk together ¼ cup (50 grams) sugar, zest, and egg yolks. In a medium saucepan, bring lemon juice and remaining ¼ cup (50 grams) sugar to a boil over medium heat. Add about ¼ cup hot lemon mixture to egg yolk mixture, whisking constantly. Add egg yolk mixture to remaining hot lemon mixture, whisking to combine. Strain through a fine-mesh sieve into a bowl, discarding solids.
  2. Return mixture to pan, and cook, stirring constantly, until thickened, 3 to 4 minutes. Whisk in butter, 1 tablespoon (14 grams) at a time, until incorporated. Let cool completely in refrigerator. Cover and refrigerate for up to 1 week.
Bake from Scratch

Read the whole article in Bake From Scratch Winter 2016.


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