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Lemon Curd Linzer Cookies

Lemon Curd Linzer cookies are the perfect spring treat! A tangy sour lemon curd sandwiched between two sweet pasta frolla cookies.
Prep Time30 mins
Cook Time30 mins
Resting Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American, European
Keyword: Biscuits, Easter, Lemon
Servings: 36


Linzer Cookies

  • 500 g flour 00/plain
  • 200 g icing sugar
  • 250 g butter cubed
  • 2 egg
  • zest of 2 lemons

Lemon Curd

  • 100 g sugar
  • 3 eggs
  • 85 g butter room temperature
  • 125 ml lemon juice
  • zest of 2 lemons
  • pinch of salt


Lemon 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 zest. Whisk for about 5 minutes more until it thickens.
  • 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 jam. Thus, sandwiching the curd between the two biscuits.


  • Do not over knead the dough as the biscuits will come out too fragile and they will crumble and break easily. 
  • Getting the cut-out perfectly in the centre might be a bit tricky if you don’t have a specific cutter, therefore don’t stress with it! They will still turn out beautiful and yummy.