Lemon Curd Linzer Cookies
By Bianca Dodson
Lemon Curd Linzer Cookies
By Bianca Dodson
Yield/Serves:
Makes about 12
Cookie Recipe
1 cup unsalted butter
¾ cup sugar
2 egg yolks
pinch of salt
½ teaspoon cinnamon
½ teaspoon almond extract
2 1/3 cup all purpose flour
¾ cup almond flour
¼ cup powdered sugar
Lemon Curd
2 egg yolks
1 whole egg
2/3 cup granulated sugar
¼ cup freshly squeezed lemon juice
pinch of salt
6 tablespoons butter
1 cup unsalted butter
¾ cup sugar
2 egg yolks
pinch of salt
½ teaspoon cinnamon
½ teaspoon almond extract
2 1/3 cup all purpose flour
¾ cup almond flour
¼ cup powdered sugar
Lemon Curd
2 egg yolks
1 whole egg
2/3 cup granulated sugar
¼ cup freshly squeezed lemon juice
pinch of salt
6 tablespoons butter
In the bowl of a stand mixer, cream together butter and sugar for 2-3 minutes. Next add in the egg yolks and almond extract then mix for 1 minute.
Add in the flour, almond flour, salt, cinnamon. Mix until well combined.
Transfer the cookie dough onto plastic wrap and flatten into a disc. Wrap tightly with plastic wrap and chill the dough in the fridge for 1-2 hours or up to 2 days.
While the dough is chilling, make the lemon curd by heating sugar, lemon juice, egg yolks, egg in a bowl over a double boiler. Whisk constantly until lemon curd thickens, then whisk in room temperature butter.
Place plastic wrap on the surface of the curd so it doesn’t develop a film while cooling. Cool in the fridge for 2-3 hours.
Remove the cookie dough from the fridge. If the dough is too cold to roll, allow it to sit on the counter for 5-10 minutes. Roll the dough on a floured surface then cut the cookies with a Linzer Cookie Cutter. Place each cookie on a parchment lined baking sheet then use the same cookie cutter but this time pressing down the center to get little “windows” for the top cookie. Bake at 350°F for 8-10 minutes.
Allow the cookies to cool completely before assembling. When cooled, dust the cookie tops with powdered sugar then set aside. Take the cookie bottoms and spread a thin layer of lemon curd then place the cookie with the small cut out on top. Repeat for each cookie and enjoy! Serve with coffee or tea.
Add in the flour, almond flour, salt, cinnamon. Mix until well combined.
Transfer the cookie dough onto plastic wrap and flatten into a disc. Wrap tightly with plastic wrap and chill the dough in the fridge for 1-2 hours or up to 2 days.
While the dough is chilling, make the lemon curd by heating sugar, lemon juice, egg yolks, egg in a bowl over a double boiler. Whisk constantly until lemon curd thickens, then whisk in room temperature butter.
Place plastic wrap on the surface of the curd so it doesn’t develop a film while cooling. Cool in the fridge for 2-3 hours.
Remove the cookie dough from the fridge. If the dough is too cold to roll, allow it to sit on the counter for 5-10 minutes. Roll the dough on a floured surface then cut the cookies with a Linzer Cookie Cutter. Place each cookie on a parchment lined baking sheet then use the same cookie cutter but this time pressing down the center to get little “windows” for the top cookie. Bake at 350°F for 8-10 minutes.
Allow the cookies to cool completely before assembling. When cooled, dust the cookie tops with powdered sugar then set aside. Take the cookie bottoms and spread a thin layer of lemon curd then place the cookie with the small cut out on top. Repeat for each cookie and enjoy! Serve with coffee or tea.