Poppy Seed Lemon Linzer Cookies
Everyone loves these delicious and elegant cookies! Homemade lemon curd sandwiched between tender poppyseed shortbread cookies are the perfect sweet and tart treat.
Ingredients
Shortbread
- 3 sticks of soft unsalted butter
- ½ cup sugar
- ½ confectioners sugar
- 1 teaspoon vanilla
- 3 ½ cups flour
- ½ teaspoon salt
- 2 tbl poppy seeds
Lemon Curd
- 1 large egg
- 6 large egg yolks
- ½ cup sugar
- Zest from 2 lemons finely grated
- ½ cup fresh lemon juice
- pinch salt
- 1 stick unsalted butter cut into cubes
Instructions
Shortbread
- Mix the butter, sugars, and vanilla on medium speed until light and fluffy.3 sticks of soft unsalted butter, ½ cup sugar, ½ confectioners sugar, 1 teaspoon vanilla
- Reduce to low speed and slowly add the flour and salt. When mixed, add the poppy seeds and continue mixing for 1 minute.3 ½ cups flour, ½ teaspoon salt, 2 tbl poppy seeds
- Remove the dough and divide it in two. Place one half between two sheets of parchment paper and roll until ¼" thick. Using a cookie cutter to cut out the bottoms (removing unused dough, re-rolling and continue to make more bottoms until first half of dough is used up). Place all bottoms on parchment paper on a cookie sheet and freeze for an hour. Do the same thing with the other half of the dough and use a small shape cookie cutter to cut out centers.
- To bake preheat the oven to 325 and bake the cookies about 10-12 minutes until light brown. Remove and cool on a wire rack and cool completely. With the top cookie, dust with confectioners sugar
Lemon Curd
- Use a double boiler and bring water to simmer in pan making sure it won't touch the bottom of the top part.
- In the top of the double boiler, add all of the ingredients except the butter. Set it over the simmering water and whisk the mixture constantly until it reaches 170 degrees then remove from stove.1 large egg, 6 large egg yolks, ½ cup sugar, Zest from 2 lemons, ½ cup fresh lemon juice, pinch salt
- Add butter and stir until melted.1 stick unsalted butter cut into cubes
- Strain the mixture through a fine-mesh sieve into a bowl.
- Place this bowl inside another bowl that is filled with ice water.
- Let the mixture stand at room temperature until it is cooled and thickened (this part can be done a day ahead and kept refrigerated until needed)
Assemble
- Place about 1 teaspoon lemon curd on bottom cookie and then place top on and slightly press together.
Notes
Adapted from Flour Arrangements