After a long week of Thanksgiving break, I was ready to send the kiddos back to school and get back into my routine of baking and blogging. With leftover lemons (used for the mixed drinks on thanksgiving), I used them to make my amazing lemon curd Linzer cookies!
With the holiday season in full swing now, these have been added to my Christmas cookie menu and will be served with my other cookies such as Christmas chocolate cookies and Christmas tree spritz cookies.
A shortbread cookie with homemade fresh, tart, and sweet lemon curd sandwiched in the center and then dusted with powdered sugar. It just doesn't get any better than this.
Why you will love these Lemon curd Linzer cookies!
- They are made with an amazing lemon curd filling
- Buttery and soft
- Different shapes can be cut out to make them festive
- Super kid friendly
Ingredients
- All-purpose flour
- Unsalted butter
- Granulated sugar
- Egg yolks
- Lemon juice
- Lemon zest
- Confectioner's sugar
Step by step instructions
In a large mixing bowl, cream together sugar and unsalted butter. Add in vanilla extract and egg yolks and mix until combined.
Whisk together the dry ingredients and then add to the butter mixture. Add in milk and mix on low until dough comes together.
Divide dough in half and put out pieces on plastic wrap. Shape into disks and wrap. Chill in fridge for 1-2 hours.
While the dough is chilling, make the lemon curd. In a large saucepan, whisk together the lemon juice, zest, sugar, salt, and egg. Cook over medium low, stirring constantly until thickened.
Stir in butter until melted. Continue mixing until curd is thickened and smooth. Place plastic wrap directly on the top surface of the curd (so skin doesn't form) and chill until cold.
Preheat oven to 350 degrees. Place parchment paper on baking sheets. Remove dough from fridge and place disk on floured surface. Roll out until about ¼ inch thick. Cut out with biscuit cutter or any cookie cutter of your choice.
Repeat process with scraps and remaining dough and place cookies on prepared baking sheets. Chill for 15 minutes.
Bake cookies for 12-15 minutes, turning baking sheets half way in between until cookies are golden around the edges. Cool on baking sheet.
Assemble the cookies by adding chilled lemon curd in between each cookie and then dust with powdered sugar. Serve and enjoy.
Substitutions and variations
- Substitute almond flour instead for all-purpose flour
- Add a buttercream, Nutella, or different kinds of jams in the center
- Make them gluten free by using this gluten-free flour
Frequently asked questions
Be sure to assemble and serve the day of for best taste and crispiness. As they are stored, they will soften.
Yes, the dough will stay fresh if wrapped tightly in the freezer for up to 4 months.
Lemon curd Linzer cookies
Equipment
- 2 Baking sheets
- Parchment paper
- 1 Electric mixer
- Measuring cups and spoons
- Mixing bowls
- Silicon Spatula
Ingredients
Linzer cookies
- ⅔ cup unsalted butter
- 1½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large egg yolks room temperature
- 1 tablespoon 2% milk
Lemon curd
- 1 teaspoon lemon zest
- 3 tablespoon lemon juice
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- 1 large egg
- 2 tablespoon unsalted butter room temperature
Garnish
- ½ cup confectioner's sugar for dusting on cookies
Instructions
Linzer cookies
- In a large mixing bowl using an electric mixer, cream together the unsalted butter and granulated sugar until light and fluffy. Add in vanilla extract and egg yolks and mix until well combined.
- In another mixing bowl, whisk together the flour, salt, and baking powder. Add to the butter mixture and mix until well incorporated. Add in milk and mix until the dough comes together in larger pieces.
- Divide dough in half and place on plastic wrap. Create disks and wrap tightly. Put in the fridge for 1-2 hours to chill.
Lemon curd
- In a large saucepan, whisk together the lemon zest, juice, sugar, and egg yolks. Cook on low heat, whisking constantly until only slightly thickened. Add in the butter and whisk until melted. Continue whisking until the curd is thickened enough to coat the back of a spoon.
- Place plastic wrap on top surface of curd to prevent a skin from forming. Chill until cold.
Preparation and assembly of cookies
- Preheat oven to 350°. Place parchment paper on two baking sheets. Set aside.
- Place one chilled disk of dough onto a lightly floured surface. Roll out with rolling pin until about ¼ inch thick. Cut out cookies with biscuit or cookie cutter of choice. Repeat the process with scraps and the rest of the dough.
- Place cookies on prepared cookie sheets. Chill for 15 minutes. Remove from fridge and bake for 12-15 minutes or until edges are a slight golden brown. Cool for 10 minutes.
- On one cookie add the chilled lemon curd and place another cookie on top. Dust with confectioner's sugar. Serve and enjoy!
Notes
- Best eaten the same day, but can be stored in the fridge for up to a week.
- Dough without curd can be frozen for up to 4 months if wrapped tightly.
Nutrition
Festive recipes to enjoy!
- Simple ritz cracker cookies
- Quick gingerbread cookies without molasses
- Angel wing pastry cookies
- Fudge with hot chocolate mix
Fun fact of the day!
The average life of a taste bud is ten days!
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