Description
These Lemon Cookies with Raspberry Curd combine a soft, zesty lemon cookie base with a luscious, tangy raspberry curd filling. The cookies are lightly crisp on the edges and topped with a bright, smooth raspberry curd that adds a burst of flavor in every bite. Perfect for dessert or an elegant tea-time treat.
Ingredients
Units
Scale
For the Cookies
- Zest of 2 lemons
- 1 cup granulated sugar (200g)
- 1/2 cup unsalted butter, softened (112g)
- 1 egg
- 3 tablespoons lemon juice
- 1 1/2 teaspoons lemon extract (or extra lemon zest if unavailable)
- 2 cups all-purpose flour (276g)
- 3/8 teaspoon baking soda (1/4 + 1/8 teaspoons)
- 1/2 teaspoon salt
- Powdered sugar for rolling
- Granulated sugar for rolling
For the Raspberry Curd
- 2 cups raspberries (fresh or frozen, 226g / 8oz)
- 1 tablespoon water
- 9 tablespoons sugar (112g) divided
- 1.5 tablespoons lemon juice
- 2 egg yolks
- Pinch of salt
- 2 tablespoons unsalted butter, softened (28g)
Instructions
- Make the Raspberry Curd: Combine raspberries, water, and ¼ cup (50g) sugar in a saucepan over medium heat. Cook for 7-10 minutes, mashing occasionally until softened. Strain the mixture through a sieve to remove seeds if a smooth texture is desired. Allow to cool slightly.
- Cook the Curd: Return the raspberry puree to the saucepan. Add egg yolks, remaining 5 tablespoons (62g) sugar, lemon juice, and a pinch of salt. Whisk well and cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon, about 4-5 minutes. Do not let it boil.
- Finish the Curd: Remove from heat and stir in the butter until melted and fully combined. Transfer the curd to a heatproof container and cover the surface with plastic wrap to prevent skin formation. Cool to room temperature and refrigerate until completely chilled and thickened.
- Prepare the Cookie Dough: Massage lemon zest and granulated sugar together for several minutes to extract oils. Add softened butter and beat until light and fluffy. Beat in egg, then add lemon juice and lemon extract, mixing well.
- Mix Dry Ingredients: In a bowl, combine flour, baking soda, and salt. Gently fold the dry ingredients into the wet mix with a spatula until just combined. Cover dough with plastic wrap and refrigerate for 3 hours.
- Preheat Oven: Set your oven to 350°F (175°C).
- Form Cookies: Remove dough from fridge. Scoop about 2 tablespoons of dough and roll into balls (14-16 total). Roll each ball first in granulated sugar, then generously coat in powdered sugar.
- Prepare for Filling: Place the sugared balls on a parchment-lined cookie sheet, spacing them apart. Press down each cookie gently with a half tablespoon measure to create an indentation for the curd.
- Fill and Bake: Spoon 1 to 1 ¼ teaspoons of raspberry curd into each cookie indentation. Bake one tray at a time at 350°F for about 15 minutes, until the cookies spread slightly, the edges set, and the bottoms develop color. Keep remaining dough refrigerated while baking batches.
- Cool: Let baked cookies rest on the pan for 10 minutes to set before transferring them to a wire rack to cool completely.
- Store: Keep cookies in an airtight container at room temperature for 3-4 days or refrigerate to extend freshness. Store leftover raspberry curd in the fridge for 1-2 weeks.
Notes
- If lemon extract is unavailable, substitute with an additional tablespoon of lemon zest for enhanced flavor.
- Do not skip the chilling step for the dough; this helps the cookies hold their shape and improves texture.
- The raspberry curd can be strained to remove seeds for a smoother texture, but this step is optional based on preference.
- Cookies are soft when fresh from the oven—allow them to cool on the baking sheet before handling to maintain their shape.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 18g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 30mg
