Lemony Linzer Cookies

Tender, buttery cookies filled with bright and tangy lemon curd that burst with Spring!

These lemony Linzer cookies are a refreshing twist on the classic version, with a melt-in-your-mouth shortbread base and a vibrant citrus lemon curd center. They’re as beautiful as they are delicious, and lemon screams spring. So they’re perfect for spring gatherings, afternoon tea, or gifting. They’re a hit every time, and they’re so simple to make that you’ll love making them.

Nothing beats homemade curd. So, I filled my buttery shortbread cookies with a bright and zesty homemade lemon curd made with just a few simple ingredients. They’re so beautiful and bursting with citrus flavor. You can use any combination of cookie cutters to go with a theme or use your favorites. I like it when the cookie cutter for the center “window” is a little on the larger side, but use what fits or what you have. They’ll be gorgeous no matter what!

Why will these be such a hit?

Crisp, buttery, tender,

Melt-in-your-mouth,

Vanilla shortbread,

Bright, tangy, luscious,

Lemony citrus curd,

Sweet, powdery top.

What are the ingredients for lemon curd?

Egg yolks -these create the most velvety, soft, thick curd, and you can save the egg whites for another recipe.

Granulated sugar -sweetens the citrus perfectly and adds to the body of the curd.

Fresh lemon juice -flavors the curd with brightness, but you could swap it out with lime or orange.

Zest of 2 lemons -since we’re using both the zest and the juice, be sure to zest first.

Unsalted butter -cubed to mix into the warm curd mixture to create a velvety finish.

What are the ingredients for shortbread cookies?

Unsalted butter -softened to be the base of the cookie dough and make rich, buttery cookies.

Granulated sugar -creams into the butter and helps create the crisp shell on your cookies.

Confectioner’s sugar -I use some in the cookie batter for sweetness and have plenty on hand to garnish the top cookies.

Salt -balances the sweetness of the sugar and enhances the flavor of the butter.

Pure vanilla extract -be sure to use a good quality vanilla since there are so few ingredients. It really shines and pairs well with the butter.

All-purpose flour -I haven’t tried another flour, but I bet an all-purpose gluten-free flour would work just as well.

Optional -Add 1/2 teaspoon lemon extract to the dough for even more citrus flavor!

How do I set up a double boiler for the curd?

Fill a saucepan with a few inches of water and bring it to a simmer. Place a heatproof bowl on top, making sure the bottom doesn’t touch the water.

How do I make lemon curd?

In the bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Cook over the simmering water, whisking constantly, until the mixture thickens to a pudding-like consistency and coats the back of a spoon (about 8–10 minutes). Be patient and don’t raise the heat—slow and steady prevents curdling. Remove the bowl from the heat and immediately whisk in the butter cubes until smooth. Cover with plastic wrap pressed directly on the surface and refrigerate until thickened (at least 2 hours or overnight).

How do I make the cookies?

Preheat the oven to 350°F (180°C) and line 2 baking sheets with parchment paper. In the bowl of a stand mixer (or using hand beaters), beat the butter, granulated sugar, and confectioners’ sugar together until light and fluffy, about 3–4 minutes. Add the salt and vanilla extract and mix to combine. Gradually add the flour and mix on low speed until a soft dough forms.

What’s the best way to cut the cookies?

Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch (6 mm). Cut out cookie rounds with a fluted cutter. For half of them, cut out a small circle or heart from the center to create the “window.”

How long do I bake the cookies?

Transfer the cookies to the prepared sheets and bake for 15-20 minutes or until the edges are just turning golden. Let the cookies cool completely on the baking sheets.

How do I assemble the sandwich cookies?

Spread about one teaspoon of lemon curd onto the flat side of each full cookie round. Dust the cut-out cookies (the tops) with confectioner’s sugar before sandwiching them on top. Gently press together and let sit for 30 minutes to set.

Can I make these ahead of time?

You can prepare the lemon curd a day or two in advance. It thickens beautifully in the fridge. You can also freeze it for up to 3 months, and it will taste just as fresh as the day you made it. The cookies freeze well before assembling, too. If you prepare both ahead of time, assembly will be quick and easy.  

How do I store these cookies?

You can also assemble the cookies and store the filled cookies in an airtight container in the refrigerator for up to 5 days. This works great when you have a lot to cook for a gathering like Easter or a graduation party.

 Do you have more lemon desserts?

Lemony Brownies

The Best Lemon Bar Tart

Lemon Cream Cake: Greek Lemonopita

Greek Lemon & Phyllo Custard Pie: Lemonopita/Patsavouropita

Lemony Blueberry Loaf Cake with a Crumble Topping

Pistachio & Lemon Cake

Lemon Layer Cake with Lemon Curd & Mascarpone Frosting

Lemon Roulade Cake

Watch the Video Here: