Dessert
Lemon Shortbread Linzer Cookies with Lemon Curd
1 h 15 minServes 18Nutri-Score D€€
D
1 h 15 min
1 h 15 minLemon Shortbread Linzer Cookies with Lemon Curd
what you need
Ingredients
butter (softened, cut into small pieces)Dairy230 g
sugarPantry120 g
lemon zest (zested from lemons)Produce2 pieces
egg yolkDairy1 piece- lemon juice (freshly squeezed)Produce30 ml
flourGrains300 g- powdered sugar (for the glaze)Pantry120 g
- lemon juice (for the glaze)Produce30 ml
- lemon curd (for filling)Pantry150 g
per serving
Nutrition
134kcal
- Carbs
- 19 g
- Proteins
- 1 g
- Fat
- 6 g
what you’ll use
Tools
Mixing bowl
Rolling pin
Cookie cutter
Baking tray
Oven
step by step
Method
- Step 1
Make the lemon sugar
- Rub the lemon zest into the sugar with your fingertips until fragrant and moist.
- Add the softened butter and work it into the lemon sugar.
- Step 2
Make the dough
- Add the egg yolk and lemon juice and mix to combine.
- Add the flour and mix until a soft, buttery dough forms, even if it looks dry at first.
- Step 3
Roll out the dough
- Roll the dough out on a lightly floured surface.
- Place a sheet of parchment paper on top while rolling to keep it smooth and prevent sticking.
- Step 4
Cut the cookies
- Cut out rounds with a cookie cutter.
- Cut a smaller shape out of the centre of half of the rounds to make the tops.
- Step 5
Bake the cookies
- Place the cookies on a baking tray.
- Bake until lightly golden at the edges.
- Step 6
Make the lemon glaze
- Whisk the powdered sugar with the lemon juice.
- Adjust the consistency until thick but pourable, then glaze the cookie tops.
- Step 7
Assemble the cookies
- Spread lemon curd on the whole cookies.
- Top with the glazed cut-out cookies.