Lemon Poppyseed Linzers with Whipped Curd

1. In the bowl of a stand mixer fitted with the paddle attachment beat together the butter, sugars, and lemon zest until light and fluffy- about 3 minutes.
2. Add the egg yolk, sourdough discard and vanilla and continue to mix until well combined.
3. Add the flour, poppyseeds and salt. Mix on low speed, until the dough starts coming together. Don’t over mix.
4. Divide the dough in half and shape into two discs. Place one between two pieces of parchment paper and roll out to 1/4 inch thickness. Repeat. Place the sheets on a cookie sheet and transfer to the fridge for a minimum of 2 hours, or up to 48 hours. Or place in the freezer for at least 30 minutes.
5. Preheat the oven to 350. Line two baking sheets with parchment paper.
6. Remove dough from the fridge/freezer and peel off the parchment paper. Using a cookie or biscuit cutter, cut out desired shapes Using a smaller cookie cutter, cut out the middles of half of the cookies. Re roll the scraps and place in the freezer to firm up.
7. Place the cut-outs on your cookie sheets, about 1-2 inches apart. Bake for 8-12 minutes, or  until the edges are light golden brown. Let cool on the pan for 5 minutes. Transfer to a wire rack, let cool completely. Repeat with the remaining dough.
8. Dust the tops of the cookies with powdered sugar. Add a spoonful of curd to the bottom halves. Place the sugared cookies on top pressing gently to create a cookie sandwich.

Whipped Meyer Lemon Curd

1. Put the sugar in a heat proof bowl. Add in the zest, using your fingers to rub the ingredients together. Whisk in the eggs, yolks and lemon juice.

2. Set the bowl over a saucepan of barley simmering water. Do not allow the bowl to touch the water. Heat, whisking constantly, until them mixture is thickened and reads 170 on a thermometer-this should take about 10 minutes.

3. Turn off the heat and add the butter one tablespoon at a time whisking until it melts. Transfer to a blender and blend on high for one minutes. Pour into a container and cover the surface of the curd with plastic wrap to prevent a skin from forming. Transfer to the refrigerator to chill until cold before use. It will keep for about a week. Lemon curd freezes beautifully- defrost overnight in the fridge before using.