Description

These Lemon Cookies with Raspberry Curd are a delightful blend of tart citrus and sweet berries. The soft, zesty lemon cookies are rolled in both powdered and granulated sugar for a perfect texture, while the homemade raspberry curd adds a luscious fruity filling, making this treat perfect for any occasion.

Ingredients

Scale

Lemon Cookies

Zest of 2 lemons
1 cup granulated sugar (200g)
½ cup unsalted butter, softened (112g)
1 egg
3 tablespoons lemon juice
1 ½ teaspoon lemon extract
2 cups all-purpose flour (276g)
⅜ teaspoon baking soda (¼ + ⅛ teaspoon)
½ teaspoon salt
Powdered sugar, enough to roll cookie balls in
Granulated sugar, enough to roll cookie balls in

Raspberry Curd

2 cups raspberries, fresh or frozen (226g / 8oz)
1 tablespoon water
9 tablespoons sugar (112g)
1.5 tablespoons lemon juice
2 egg yolks
Pinch of salt
2 tablespoons unsalted butter, softened (28g)

Instructions

Make the Raspberry Curd: In a saucepan over medium heat, combine raspberries, water, and sugar. Cook until raspberries break down and mix is warm, about 5 minutes. Strain the mixture to remove seeds and return the liquid to the pan.
Cook the Curd: Whisk in lemon juice, egg yolks, and a pinch of salt. Cook gently, stirring constantly until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in softened butter until smooth. Let cool completely.
Prepare the Lemon Cookie Dough: In a large bowl, cream together softened butter and granulated sugar until fluffy. Beat in the egg, lemon juice, lemon extract, and lemon zest. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix dry ingredients into the wet ingredients to form a dough.
Shape the Cookies: Preheat oven to 350°F (175°C). Shape dough into small balls, about 1 inch in diameter. Roll each ball first in granulated sugar, then in powdered sugar for a dual coating.
Bake the Cookies: Place the sugar-coated balls on a baking sheet lined with parchment paper, spaced about 2 inches apart. Bake for 10-12 minutes or until the edges start to lightly brown but the centers remain soft.
Cool and Fill: Allow cookies to cool completely on a wire rack. Once cool, gently create a small depression or sandwich two cookies with a generous spoonful of raspberry curd between them as a filling.
Serve and Enjoy: Arrange filled cookies on a plate and serve. Store any leftovers refrigerated in an airtight container for up to 3 days.

Notes

Lemon extract enhances the lemon flavor but can be substituted with additional lemon zest if unavailable.
Use fresh or frozen raspberries for the curd; if using frozen, thaw before cooking.
Ensure the raspberry curd cools completely before filling cookies to prevent melting.
The dual sugar coating gives cookies a delicate crunchy exterior and a sweet finish.
Cookies can be made a day ahead and stored in airtight containers at room temperature before filling with curd.

Keywords: lemon cookies, raspberry curd, lemon dessert, homemade cookies, citrus cookies, berry curd, sweet treats