These Blueberry Curd Linzer cookies are a bright sweet dessert ideal for warmer spring days! These cookies are made from a sweet lemony biscuits which are stuffed with a luxurious slightly tangy blueberry curd.
When the warmer days start approaching I tend to drift away from chocolate and rich desserts, to lighter and fruit based ones, such as these cookies! These cookies are made from a delicate pasta frolla which is infused with a delicate touch of lemon zest. This classic Italian pasta frolla is versatile, easy to whip up and its ingredients are pantry staples. In addition, it’s so easy to work with! Between the two cookies a thick layer of curd is spread. In these cookies, I have used a blueberry curd with a fresh strong blueberry flavour.
How to make the blueberry curd
This blueberry curd is incredibly easy to make and has such a deep bright flavour, you’ll want to enjoy it in spoonfuls straight from the jar. All you need is to mix together sugar, eggs and butter. Once they are combined, add in the lemon juice and blueberries, let cook until everything thickens. Not all the blueberries will burst, but that is ok! Strain the curd to remove all the blueberry skin and seeds.
The following are some tips and tricks before you start cooking the curd. I suggest to cook this curd on a double boiler. Cooking it this way will give you more control over the consistency and prevents from burning. In addition, you’d make sure that the curd doesn’t have a metallic taste. Unfortunately, if you cook acidic curds as this one directly in the pot, you risk that the curd gets a metallic taste which might not be the best. This can also happen if you use a stainless steel whisk, thus I recommend using a silicone one. As the curd needs attention so that it doesn’t curdle too much, I suggest that you stay close by to the stove and whisk the curd occasionally. This will make the curd creamy and luscious without any lumps. It also helps to cook the curd on medium heat.
FAQs
Do I need fancy cutters?
Here I have used cute themed cutters, as I made them for an Easter and Spring theme. However, you can use any of your favourite cutters to make these cookies!
How to store the blueberry curd?
If stored in an airtight container, the blueberry curd will keep in the fridge for up to one week. Alternatively, if you freeze it, you can store the curd for longer, for about 2 months. Either store it in an airtight container or freezer bag.
How to store the linzer cookies?
Plain, unfilled cookies can be stored at room temperature in an airtight container for about one week. Or else, you can also freeze them for about 2 months. However, if the cookies are sandwiched with the blueberry curd, store them in an airtight container and store in the fridge for not more than three days, as after that, they start getting soggy.
Can I use other fruit curd?
Most definitely! If you have any other curds on hand you can swap the blueberry one with that. Try instead this Lemon Curd Linzer Cookies for a tangier curd and cookie.
What can I use the curd for?
Curds are so versatile, for this reason they can be used in multiple desserts! Apart from these cookies, you can make baked rolls stuffed with curd, add a dollop in a muffin or use to decorate your cupcakes, you can also add the curd as a filling to your cake, or add them as a topping to your crepes or pancakes.
Blueberry Curd Linzer Cookies
Ingredients
Linzer Cookies
- 500 g flour 00/plain
- 200 g icing sugar
- 250 g butter cubed
- 2 egg
- zest of a lemon
Blueberry Curd
- 150 g blueberries fresh or frozen
- 100 g sugar
- 3 eggs
- 60 g butter room temperature
- 65 ml lemon juice
- pinch of salt
Instructions
Blueberry Curd
- In a glass or heatproof bowl, whisk together the eggs, sugar and salt.
- Place the bowl over a pan of simmering water. Add the butter and continuously stir until all the butter is melted.
- Keep whisking the mixture over the heat for around 10 minutes. Add the lemon juice and blueberries. Whisk for about 5 minutes more until it thickens and the blueberries start to burst. (Do not worry if they are still intact)
- Prepare a large bowl with a sieve on top. Gently sieve the curd and squeeze all the blueberries. This skin of the blueberries should remain in the sieve whilst the juices fall down in the curd. Mix the curd until the juices from the blueberries are well combined.
- Pour the curd into a glass jar and set aside in the fridge until ready to use.
Linzer Cookies
- In a large bowl mix the flour and the cubed butter to a crumbly mixture. Work with your fingertips so that you don’t melt the butter.
- Add the icing sugar and the lemon peel and combine well.
- Form a well with the ingredients, put the egg in the middle and start mixing. Knead the dough briefly until all the ingredients are incorporated and a smooth dough is formed.
- Wrap in cling film and let it rest in the fridge for at least 30 minutes.
- Meanwhile preheat the oven to 180°C or 350°F. Line a baking tray with parchment paper. Set aside.
- Roll out the dough on a floured surface until it’s about 0.5 cm thick. Cut the dough with a smaller cutter and cut out the centre of half of the biscuits.
- Transfer to the baking tray, leaving some space between one another, and bake for about 20 minutes, until they turn slightly golden brown at the edges.
- Leave to cool at room temperature on a cooling rack.
- Once all the biscuits have cooled a little but are still a bit warm, dust the biscuits having the cut out centre, with icing sugar.
- Add about a teaspoon of lemon curd to each of the full biscuit and place the cut out centre biscuit on top of the curd. Thus, sandwiching the curd between the two biscuits.
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create!
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