Delicate Lemon Linzer Cookies
These beautiful lemon linzer cookies are perfect for any occasion. The tangy lemon curd filling complements the buttery shortbread cookies beautifully.
Equipment Needed
- Baking sheet
- Cookie Cutters
- Mixing Bowls
- Oven
- Pastry Blender
Ingredients
- 1.00 batchLemon Curd Filling(See detailed recipe for lemon curd below)
- 300.00 gAll-Purpose Flour(Use gluten-free flour for gluten-free option)
- 200.00 gUnsalted Butter(Cold, cubed butter)
- 100.00 gGranulated Sugar
- 2.00 largeEgg Yolks
- 2.00 mediumLemon Zest(From fresh lemons)
- 100.00 mlLemon Juice(Freshly squeezed)
- 50.00 gPowdered Sugar(For dusting)
Instructions
Prepare the lemon curd: Whisk together sugar, lemon zest, and salt in a saucepan.
Estimated time: 5 minutes
Add butter and whisk until melted and combined.
Estimated time: 5 minutes
Gradually whisk in egg yolks, one at a time.
Estimated time: 5 minutes
Stir in lemon juice.
Estimated time: 2 minutes
Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
Estimated time: 10 minutes
Pour into a bowl and let cool completely.
Estimated time: 15 minutes
Combine flour, sugar, and cold butter in a bowl.
Estimated time: 5 minutes
Mix with a pastry blender or your fingers until the mixture resembles coarse crumbs.
Estimated time: 10 minutes
Add egg yolk and mix until a dough forms.
Estimated time: 5 minutes
Wrap the dough in plastic wrap and chill for at least 30 minutes.
Estimated time: 30 minutes
Roll out the dough and use cookie cutters to create shapes.
Estimated time: 10 minutes
Bake at 180°C (350°F) for 10-12 minutes.
Estimated time: 12 minutes
Let cool completely.
Estimated time: 10 minutes
Pipe lemon curd onto the bottom of the cookies and top with the other half.
Estimated time: 10 minutes
Dust with powdered sugar and serve.
Estimated time: 5 minutes