Lemon Curd Linzer Cookies
These elegant sandwich cookies feature buttery, nutty shortbread rounds with a delicate lattice top, filled with vibrant homemade lemon curd. They're perfect for tea parties, holiday gifting, or as a sophisticated sweet treat.
Ingredients
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 cup almond flour finely ground
- 1 cup unsalted butter softened at room temperature
- 0.75 cup granulated sugar
- 1 tsp vanilla extract
- 0.5 tsp salt
- 4 large egg yolks for dough and curd
- 0.75 cup fresh lemon juice from about 4-5 lemons
- 1 tbsp lemon zest finely grated
- 0.75 cup granulated sugar for lemon curd
- 4 tbsp unsalted butter cut into pieces, for curd
- 0.25 cup powdered sugar for dusting
Notes
Storage: Store assembled cookies in an airtight container in the refrigerator for up to 5 days. The lemon curd and cookie dough (wrapped) can be made ahead and refrigerated for up to 3 days. For freezing, freeze un-filled baked cookies in a single layer, then transfer to a freezer bag for up to 2 months; thaw and fill before serving. Variations: Substitute almond flour with hazelnut flour, or use raspberry jam instead of lemon curd. Ensure cookies are completely cool before filling to prevent sogginess.