What kind of Christmas it would be without traditional Linzer Cookies on the table? Since the recipe for traditional Linzer cookies, just filled with salted caramel, is already on the blog, I decided to change them a bit and add lemon zest into regular dough. I also wanted soft lemon filling so I chose lemon curd. This way, Lemon Linzer Cookies with Lemon Curd were made. I have been making Linzer Cookies by replacing a part of the flour with almond flour for quite some time, so Linzer Cookies are incredibly soft and fine. I did it with these lemon ones as well, and I added a little bit of lemon zest to give them the right, not over the top lemon taste. Lemon curd is a great helper in the kitchen, it can be used as a filling for tart, but if you cool it well enough, you can also use it as a “filling” for cookie sandwiches. Overall, the cookies are soft, they melt on your tongue and the delicate lemon taste of the cookies is nicely combined with a strong lemon curd taste. These Lemon Linzer Cookies are the right choice if you are fed up with the traditional ones or you want a little change this year.
- 430 g all-purpose flour
- 150 g icing sugar
- 85 g almond flour
- 330 g butter
- 2 egg yolks
- 1/3 tsp salt
- Zest from two big lemons
- Lemon curd:
- 90 g melted butter
- Juice of 3 lemons
- Zest of 1 ½ lemon
- 3 eggs
- 130 g icing sugar
- 15 g cornstarch
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Linzer Cookies:
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Mix flour with sugar, almond flour, butter, egg yolks, salt and lemon zest.
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Process ingredients to create dough. Put it in a refrigerator for an hour.
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After an hour, roll out dough on a floured work surface and cut out whole circles and circles with a hole in the middle. Try to get the same number of whole cookies and the ones with a hole in the middle.
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Put cookies on a baking pan covered with baking paper and bake at 180 degrees for 7 – 10 minutes - it depends on the thickness of cookies.
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Let them cool.
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Fill and join cooled cookies with cooled lemon curd.
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Keep cookies in a cold place.
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Lemon curd:
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Mix melted butter with lemon juice, lemon zest, eggs, icing sugar and cornstarch.
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Put the bowl on the top of another bowl filled with water, stir curd in water bath on medium fire until it thickens. Stir constantly, curd will firstly look runny, but it will thicken progressively, it will get a consistency similar to cooked pudding.
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Set it aside and let it cool.
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Press cooled curd through a sieve and put it in a refrigerator for couple hours to get nice thick spreadable consistency.
Vyborneee! Aj cesto,aj plnka. Len mi ostalo dost vela toho lemon curd, tak budem musiet najst este vyuzitie. A este otazocka, radsej to zjest teraz, alebo mi to vydrzi az do vianoc? Myslim ta plnka? Ci sa to pokazi? Dakujem
Ďakujem veľmi pekne, teším sa, že recept má úspech. Lemon curd môžete aj navrstviť do pohárov ak sa vám zvýšil 🙂 Od 13.12. by som to do Vianoc asi neriskovala, je pravdepodobné, že chuťovo ešte budú dobré, ale nemôžem sa za nich zaručiť po takej dobe. U mňa vydržali asi tak týždeň, max. 10 dní, to mi ešte príde ok (keďže sú tam vajíčka). Prípadne lemon curd môžete ešte zasterilizovať a dať do chladničky, takto vydrží ak ho nestíhate spraviť pre Vianocami 🙂
Zamenila som mandlovu muku za mlete orechy a ubrala z cukru, tiez vyborne, no cesto bolo velmi hrehke, tazko sa s nim pracovalo. Lemon curd je bomba. V minulosti sme linecke spajali len s dzemom a posypali cukrom bola z toho hotova cukrova nadielka! Toto je skvely update. Vdaka
Áno, cesto je krehké, kvôli obmene časti múky za orechy/mandle, no potom po upečení tá krehká chuť rozplývajúca sa na jazyku :O Podľa mňa to stojí za to 😀 Som rada, že sa aj tak podarili a chutili 🙂