These Lemon Curd Cookies are so fun and refreshing and just PERFECT for Spring. I made these cookies with one of my favorite recipes for soft and tender Linzer Cookies then filled them with a homemade tart and tangy lemon curd. Aside from these cookies being absolutely delicious, they’re so cute and festive for Easter. The dusting of powdered sugar on top of each cookie ties everything together perfectly. I hope that you enjoy this recipe as much as I do!

A hand holding a powdered sugar-coated cookie with a yellow filling in the center. A jar of similar yellow filling and more cookies are in the background on a light surface.

How To Make Lemon Curd Linzer Cookies

These Lemon Curd Linzer Cookies are a hit for any Easter occasion and you’ll be so happy with the end results especially after learning how easy they are to make! Let’s break it down step by step :)

Step 1: Make the Cookie Dough

Whisk the dry ingredients: In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
Cream the butter and sugar: In a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy (about 2 minutes). Scrape down the sides as needed. You can also use an electric mixer or mix by hand but mixing by hand will take some extra muscle! :)
Incorporate the egg and vanilla: Mix in the egg and vanilla extract, beating until fully combined.
Combine wet and dry ingredients: Add the dry ingredients to the wet mixture, mixing until a soft dough forms and pulls away from the bowl.
Roll and chill the dough: Flatten the dough into a disc, place it between two sheets of parchment paper, and roll it to 1/8-inch thickness. Transfer to a baking sheet and refrigerate for at least 2 hours (or overnight). It’s much easier to chill the dough after it’s been rolled out so you can cut the cookies out while the dough is coldinstead of trying to roll out a hard disc of cold dough.

Close-up of unbaked oval-shaped cookie dough with holes in the center on a baking sheet. In the background, a checkered napkin and lemon wedges on a plate are visible.

Step 2: Make the Lemon Curd

Prepare the ingredients: Zest and juice the lemons, then separate the egg yolks from the whites. Prepping always makes the baking process so much easier.
Infuse the sugar: Combine the sugar and lemon zest in a bowl, rubbing them together with your fingers to release the oils for a more intense lemon flavor.
Whisk egg yolks and sugar: In a small saucepan, whisk the egg yolks and lemon-infused sugar for 2 minutes until lighter in color. Stir in the fresh lemon juice.
Cook the curd: Heat the mixture over low to medium-low heat, stirring constantly until thickened and bubbling slightly. Never increase the heat to speed up the process. Patience is a virtue for lemon curd!
Incorporate butter: Remove from heat and whisk in the cold cubed butter until smooth.
Chill the curd: Transfer to a glass jar, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 1 hour before using.

A spoon covered in creamy yellow lemon curd hovers over an open mason jar filled with the curd. The jar sits on a beige plate with lemon wedges and a checkered cloth in the background.

Step 3: Cut and Bake the Cookies

Preheat the oven to 375°F (190°C).
Cut the cookie shapes: Use an egg-shaped cookie cutter (or any desired shape) to cut out as many cookies as possible. My cookie cutter was a 4″ egg cookie cutter. The center circle was about 1 1/2″
Create the top layer: Cut a small circle from the center of half of the cookies—these will be the top cookies.
Bake the cookies: Place them on a parchment-lined baking sheet, spacing them 1 ½ inches apart, and bake for 8-10 minutes, until lightly golden.
Cool completely: Transfer to a wire rack and let them cool before assembling.

Step 4: Assemble the Linzer Cookies

Dust with sugar: Sprinkle confectioner’s sugar over the cookies with the cut-out centers.
Spread the filling: Spoon 1-2 teaspoons of chilled lemon curd onto the base cookies (without cutouts).
Sandwich them together: Place the sugar-dusted cookies on top of the curd-filled ones.
Enjoy! These cookies are best enjoyed fresh but can be stored for later.

A hand holding a round, unbaked cookie with a smaller circular cutout in the center. It's placed on a black wire rack. Sunlight casts shadows on the surface, and a tattoo is visible on the hand.

Recipe Tips for The Perfect Linzer Cookies

Chill the dough – This prevents the cookies from spreading and helps maintain their delicate shape.
Use fresh lemon juice – The fresh citrus flavor makes a huge difference in the curd.
Roll dough evenly – Aim for a consistent thickness (about 1/8″) to ensure even baking.
Cool completely before assembling – Warm cookies can cause the curd to become too runny and make for a messy assembly.
Strain the curd if needed – If any egg bits appear, strain the curd through a fine-mesh sieve for a smooth texture.

Round cookies with powdered sugar centers filled with yellow lemon curd spread are arranged in the foreground. A jar of lemon curd, topped with a spoon and set on a checkered cloth, is in the background. Slices of lemon are visible nearby.

Tips for Making Homemade Lemon Curd

Use cold butter – It helps emulsify the curd, creating a silky-smooth texture.
Cook over low heat – Higher heat can cause the eggs to scramble, so patience is key!
Stir constantly – This prevents lumps and ensures a smooth, creamy curd.
Store properly – Always keep it in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months.