Lemon Curd Linzer Cookies
@under_baked Lemon Curd Linzer Cookies Recipe. Christmas is fast approaching, at least by the look of my fyp. Sharing my recipe for these lovely linzer cookies, filled with lemon curd, which are great for the holidays! Recipe yields 32 sandwiched linzer cookies, 5cm in diameter. Dough 140g Almond Meal 290g All Purpose Flour 225g Cold Unsalted Butter (Cubed) 132g Powdered Sugar 1/4 tsp Salt 36g Eggs Lemon Curd 50g Eggs 50g White Granulated Sugar 50g Lemon Juice 7g Lemon Zest 50g Unsalted Butter Preparation: Prepare the Lemon Curd: Into a saucepan, add the eggs and sugar and whisk until combined. Add the lemon juice and lemon zest and cook on medium heat until the mixture is boiling. Once boiling, add the butter and whisk into the mixture until melted. Transfer to a clean bowl to cool down completely. Refrigerate until use. 1. Into a food processor, add the almond meal, flour, powdered sugar and salt. Blitz until the powders are combined. 2. Add the cubed butter and pulse until the mixture looks like small peas. 3. Add the eggs and pulse until it has moistened the mixture, but do not let it form a dough ball. 4. Pour the mixture on top of a large piece of plastic wrap and knead it together into a uniform dough, using your knuckles and bottom part of your palms. 5. Divide the dough into 4 parts for ease of use. 2 Parts will be used for the top side of the cookies and the other 2 parts will be used for the bottom sides. 6. Roll each part of the dough into 3mm thickness rectangles (the exact dimentions are not important, as long as they fit into a baking sheet so you can pop it easily into the freezer). 7. Freeze the dough sheets for about 15 minutes before cutting them into cookies. Use a fluted cookie cutter that is 5cm in diameter. For the top sides of the cookie, use a cookie cutter or a piping tip that is 2cm wide. It is recommended to freeze the dough for a few more minutes before transferring them to a baking sheet lined with parchment paper. 8. Keep the cookies in the freezer, while you pre-heat your oven to 175C (fan mode off), placing a baking rack at the middle shelf of the oven. 9. Bake for 7 minutes until the cookies have lightly goldened. Allow them to cool down completely before filling and assembling. Once the cookies have cooled down, sprinkle the top side cookies with powdered sugar. 10. Transfer the lemon curd into a piping bag fitted with 0.5cm wide plain piping tip (this is the most easiest method to pipe the filling, but you can certainly also use a teaspoon). Pipe small dollops of the curd on top of the bottom side of the cookie and top it with another cookie. 11. Store inside an airtight container in the refrigerator, for 3-5 days. The lemon curd makes these cookies soften over time as the cookies absorb the moisture from the curd. . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecorebaking #aestheticbaking #christmascookies #christmascountdown #christmasbaking #linzercookies
♬ ROCKIN’ AROUND THE CHRISTMAS TREE – BRENDA LEE
Classic linzer cookies filled with lemon curd. Note that the main drawback of these type of cookies (when made at home) is that the cookie absorbs the moisture from the cream, and softens over time. Therefore, it is recommended to either fill the cookies just before serving, or coat the inner side of the cookies with some white chocolate, to prevent the cookie from absorbing the moisture.
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Last modified:
Lemon Curd Linzer Cookies:
Equipment: Fluted cookie cutter, 5cm (d)
Recipe: 32 filled, sandwiched cookies.
Cookie Dough:
| Ingredient | Amount (g / units) |
| Almond Meal | 140g |
| All Purpose Flour | 290g |
| Cold Unsalted Butter (cubed) | 225g |
| Powdered Sugar | 132g |
| Salt | 1/4 tsp |
| Eggs | 36g |
Lemon Curd:
| Ingredient | Amount (g / units) |
| Eggs | 50g |
| White Granulated Sugar | 50g |
| Lemon Juice | 50g |
| Lemon Zest | 7g |
| Unsalted Butter | 50g |
Preparation instructions:
For the lemon curd:
- Into a small saucepan, add the eggs and sugar and whisk until combined.
- Add the lemon juice and lemon zest, and cook on medium heat, constantly whisking, until the mixture is boiling.
- Once boiling, turn off the heat and add the butter Whisk it into the mixture until melted. Transfer to a clean bowl to cool down completely before use.
For the cookie dough, baking and assembly:
- Into a food processor, add the almond meal, flour, powdered sugar and salt. Pulse until the powders are combined.
- Add the cubed butter and pulse until the mixture looks like small peas.
- Add the eggs and pulse until it has moistened the mixture, but do not let it form a dough ball.
- Pour the mixture on top of a large piece of plastic wrap and knead it together into a uniform dough, using your knuckles and bottom part of your palms (see video demonstration).
- Divide the dough into 4 parts for ease of use. Two parts will be used for the top side of the cookies and the other 2 parts will be used for the bottom sides.
- Roll each part of the dough into 3mm thickness rectangles (the exact dimensions are not important, as long as they fit into a baking sheet so you can pop it easily into the freezer). I recommend doing this step by placing the dough between a piece of parchment paper and a large piece of plastic wrap.
- Freeze the dough sheets for about 15 minutes before cutting them into cookies. Use a fluted cookie cutter that is 5cm in diameter. For the top sides of the cookie, use a cookie cutter or a piping tip that is 2cm wide (this is optional, and only contributes to the classic look of the cookie). It is recommended to freeze the dough for a few more minutes before transferring them to a baking sheet lined with parchment paper, as the dough is quite soft.
- Keep the cookies in the freezer, while you pre-heat your oven to 175C (fan mode off), placing a baking rack at the middle shelf of the oven.
- Bake for 7 minutes until the cookies have lightly goldened. Allow them to cool down completely before filling and assembling. Once the cookies have cooled down, sprinkle the top side cookies with powdered sugar.
- Transfer the lemon curd into a piping bag fitted with 0.5cm wide plain piping tip (this is the easiest method to pipe the filling, but you can certainly also use a teaspoon). Pipe small dollops of the curd on top of the bottom side of the cookie and top it with another cookie.
- Store inside an airtight container in the refrigerator, for 3-5 days. The lemon curd makes these cookies soften over time as the cookies absorb the moisture from the curd.
