Lemon Linzer Cookies
A delicate treat that marries the buttery richness of shortbread with the tangy sweetness of lemon curd. These classic treats, originating from Austria, are known for their charming cut-out designs and sweet, jam-filled centers. In this recipe, we give the traditional linzer cookie a refreshing twist by filling them with tangy lemon curd, adding a zesty burst to every bite.
Ingredients
The Lemon Curd:
- 4 egg yolks
- 130 g sugar
- 1 lemon zested and juiced
- salt pinch
- 85 g butter
The Cookies:
- 170 g unsalted butter room temperature
- 100 g granulated sugar
- 1 lemon zested
- 1 egg yolk
- 1 tsp vanilla extract
- 160 g all-purpose flour
- 75 g almond flour
- ¼ tsp salt
- lemon curd for filling
- powdered sugar for dusting
Instructions
Make the lemon curd:
- Whisk together the egg yolks and sugar. Then mix in the lemon zest, lemon juice, and salt until well combined.
- Place the mixture on top of a double boiler. Constantly whisk until it becomes thick (about 10 minutes).Remove from the heat.
- Whisk in the butter until melted and well combined.Pour the curd into a bowl and place a piece of plastic wrap on top, directly touching the top layer to prevent a film from forming. Allow to cool completely.
Make the cookies:
- Whisk together the flour, almond flour, and salt. Set aside
- Beat the butter, sugar, and lemon zest until light and fluffy. Mix in the yolk and vanilla extract.
- Add the flour mixture to the egg mixture and mix until just combined. Don't over-mix.
- Divide the dough in half. Wrap in plastic wrap, form into a disk, and refrigerate for at least 1 hour.
- On a lightly floured surface, roll out the dough to about ⅛ inch thick. Cut out cookies using a 2½ inch linzer cookie cutter. If you don't have this cookie cutter, use a regular cookie cutter. Then cut out the center of half the cookies using the end of a piping tip. Place them on a lined baking sheet.
- Chill the cookies in the fridge for about 15 minutes. In the meantime, preheat the oven to 350℉ (180℃).
- Bake for 8-10 minutes or until the edges are just slightly browned. Allow to cool completely.
- Dust the cookies with the holes with icing sugar. Flip the remaining cookies over and spread about half a teaspoon of lemon curd in the center. Now place a sugar-dusted cookie on top.