Lemon Cookies with Raspberry Curd Recipe

These Lemon Cookies with Raspberry Curd are a heavenly treat for citrus and berry lovers. Featuring a soft, buttery lemon-flavored cookie coated in powdered sugar and filled with vibrant homemade raspberry curd, these cookies are a perfect balance of sweet and tart. Ideal for parties, holiday gifting, or an indulgent snack, this recipe is easy to follow and delivers bakery-style results. The combination of zesty lemon and rich raspberry makes these cookies irresistible and perfect for anyone craving a unique dessert.

Ingredients

For the Cookies

• Zest of 2 lemons
• 1 cup granulated sugar (200g)
• ½ cup unsalted butter, softened (110g)
• 1 large egg
• 3 tablespoons lemon juice
• 1 ½ teaspoons lemon extract (see notes)
• 2 cups all-purpose flour (276g)
• ⅜ teaspoon baking soda (¼ + ⅛ tsp)
• ½ teaspoon salt
• Powdered sugar (enough to roll the cookie balls in)
• Granulated sugar (enough to roll the cookie balls in)

For the Raspberry Curd

• 2 cups raspberries, fresh or frozen (226g)
• 1 tablespoon water
• 9 tablespoons sugar (112g)
• 1 ½ tablespoons lemon juice
• 2 large egg yolks
• Pinch of salt
• 2 tablespoons unsalted butter, softened (28g)

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Instructions

For the Raspberry Curd

1. In a saucepan, combine raspberries, water, and ¼ cup (50g) of sugar. Cook over medium heat, stirring occasionally, until the raspberries break down, about 7–10 minutes. Mash as needed.
2. Strain the mixture through a fine sieve to remove seeds (optional). Let it cool slightly.
3. Return the raspberry puree to the saucepan. Stir in egg yolks, remaining sugar, lemon juice, and salt. Whisk well.
4. Cook over medium-low heat, stirring constantly, until thickened, about 4–5 minutes. Avoid boiling. The curd should coat the back of a spoon.
5. Remove from heat and stir in butter until melted and smooth.
6. Transfer the curd to a heatproof container. Press plastic wrap directly onto the surface to prevent a skin from forming. Cool to room temperature, then chill in the refrigerator until thickened.

For the Cookies

1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Massage lemon zest into granulated sugar until fragrant. Beat in butter with a mixer until light and fluffy.
3. Add the egg, lemon juice, and lemon extract, mixing until well combined.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold into the wet ingredients until just combined. Cover and refrigerate for 3 hours.
5. Scoop 2-tablespoon portions of dough and roll into balls. Roll first in granulated sugar, then generously in powdered sugar.
6. Place on the prepared baking sheet, leaving space between cookies. Press each ball gently with a measuring spoon to create an indent.
7. Fill the indent with 1–1 ¼ teaspoons of raspberry curd.
8. Bake one tray at a time for 15 minutes, or until the edges are set and bottoms are lightly golden. Cool on the tray for 10 minutes before transferring to a wire rack.

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Why You’ll Love This Recipe

• The combination of tangy raspberry curd and zesty lemon cookies is irresistible.
• Perfect balance of sweet, tart, and buttery flavors.
• Makes a stunning dessert for parties or gifting.

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Tips

• Chill the dough for at least 3 hours to prevent excessive spreading.
• Strain the raspberry mixture for smoother curd, or skip for a more rustic texture.
• Keep unused dough refrigerated while baking in batches.

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Variations and Substitutions

• Substitute lime zest and juice for a tropical twist.
• Use orange extract in place of lemon extract for a sweeter flavor.
• Swap raspberries with strawberries or blueberries for a different fruit curd.

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FAQs

Can I use store-bought curd?
Yes, but homemade raspberry curd provides the freshest flavor and texture.

How should I store these cookies?
Store in an airtight container in the refrigerator for up to 5 days.

Can I freeze the dough?
Yes, freeze cookie dough balls before rolling in sugar. Thaw slightly, then roll and bake.

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Serving

• Serve chilled or at room temperature with tea, coffee, or lemonade.
• Garnish with fresh raspberries or a sprinkle of powdered sugar for a decorative touch.

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Suggestions

• Pair these cookies with a creamy lemon mousse for a delightful dessert combo.
• Wrap individually for thoughtful homemade gifts.
  Enjoy the sweet-tart magic of these Lemon Cookies with Raspberry Curd!