Linzer Cookies

Whisk together sugar and lemon zest to release the lemon oils.

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Add your egg yolks and whole egg and whisk together until smooth.

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Place over medium heat, constantly whisking until it becomes smooth and glossy.

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Take off the heat and whisk in your butter and vanilla.

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Pour into a bowl and let it come to room temperature. Keep in the fridge for up to 5 days.

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Whisk your flour, almond flour and salt together in a medium bowl. Set aside.

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Cream your butter with your confectioners' sugar until smooth.

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Add your egg, lemon zest and vanilla. Then slowly pour in your dry ingredients.

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Divide the dough into two discs and wrap in clingfilm. Chill for at least 1 hour or up to 2 days.

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Roll out your cookie dough and stamp out your cookies. Bake! Let them cool completely.

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Sprinkle powdered sugar over half of the cookies then fill with lemon curd.

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