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Delicious Lemon Curd Linzer Cookies on a plate, showcasing their sweet filling.

Lemon Curd Linzer Cookies

Bright, buttery, and impossibly tender, these Linzer-style sandwiches balance crumbly almond-scented cookies with a glossy, tart lemon curd center. They’re elegant enough for a tea party and easy enough for a weeknight bake.
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, European
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 170 grams all-purpose flour Provides structure. Choose a high-quality brand and spoon-and-level when measuring.
  • 50 grams almond flour Adds tenderness and nutty flavor.
  • 170 grams unsalted butter, softened Use unsalted for better control of salt levels.
  • 100 grams granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest Freshly grated for best flavor.
  • 1/4 teaspoon salt
For the lemon curd
  • 120 ml fresh lemon juice Freshly squeezed for optimal flavor.
  • 150 grams granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 85 grams unsalted butter, cold and diced Added for richness and smooth texture.
  • 1 teaspoon lemon zest For extra citrus flavor.

Method
 

Preparation
  1. In a medium bowl, whisk together the all-purpose flour, almond flour, and salt; set aside.
  2. In the bowl of a stand mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 3–4 minutes.
  3. Reduce mixer speed to low, add the egg yolk, vanilla extract, and lemon zest, mixing until just combined.
  4. Gradually add the dry ingredients into the butter mixture on low speed until just combined. The dough should be soft and pliable.
  5. Divide the dough into two portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Baking
  1. Preheat oven to 350°F (175°C). On a floured surface, roll one disc of dough to about 1/8 to 1/4 inch thickness.
  2. Cut out cookies using a fluted round cookie cutter and a smaller cutter for the tops. Place on prepared baking sheets.
  3. Bake for 8–10 minutes. Allow to cool on baking sheets for 5 minutes before transferring to a wire rack.
Making the Lemon Curd
  1. In a heatproof bowl, whisk together lemon juice, sugar, whole eggs, and egg yolks. Place over simmering water and whisk continuously until thickened, about 8–10 minutes.
  2. Remove from heat and whisk in the cold diced butter until melted and fully incorporated, then stir in lemon zest.
  3. Pass the curd through a fine-mesh sieve into a bowl and cover directly with plastic wrap. Refrigerate until thickened.
Assembly
  1. Dust the tops of the cut-out cookies with powdered sugar.
  2. On a whole un-dusted cookie, spoon 1–2 teaspoons of lemon curd, spreading it gently.
  3. Top with the powdered-sugar-dusted cookie to create a sandwich.

Notes

Store assembled cookies in an airtight container layered with parchment for up to 5 days. Unassembled cookies can be frozen for up to 3 months.