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Lemon Cookies with Raspberry Curd Recipe

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★★★★★

4.6 from 67 reviews

These Lemon Cookies with Raspberry Curd are a delightful treat combining zesty lemon-flavored soft cookies rolled in sugar and powdered sugar with a luscious homemade raspberry curd filling. Perfect for a refreshing dessert or an elegant tea-time snack, this recipe balances the bright citrus notes of lemon with the sweet tartness of raspberry curd.

Ingredients

Scale

For the 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 teaspoons lemon extract
  • 2 cups all-purpose flour (276g)
  • ⅜ teaspoon baking soda (¼ + ⅛ teaspoon)
  • 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 – 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

  1. Prepare the Raspberry Curd: In a saucepan, combine the raspberries, water, sugar, and lemon juice. Heat gently while stirring until the raspberries release their juice and the mixture is warm. In a separate bowl, whisk the egg yolks. Slowly add a few spoonfuls of the warm raspberry mixture into the yolks to temper them, then return the mixture to the saucepan. Cook over low heat, stirring constantly until the curd thickens, which should take about 5-7 minutes. Remove from heat, stir in the softened butter until smooth. Strain the curd to remove seeds if desired, then cool completely before use.
  2. Make the Lemon Cookie Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg, lemon juice, lemon zest, and lemon extract, mixing well to combine. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
  3. Shape the Cookies: Preheat the oven to 350°F (175°C). Using a spoon or cookie scoop, form small balls of dough. Roll each ball first in granulated sugar, then in powdered sugar to coat evenly. Place on a baking sheet lined with parchment paper, spacing them about 2 inches apart as they will spread slightly.
  4. Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the cookies are set. Remove from the oven and allow the cookies to cool completely on the baking sheet.
  5. Assemble the Cookies: Once the cookies are completely cooled, spread or pipe a generous amount of the prepared raspberry curd onto the bottom of one cookie and sandwich with another cookie. Repeat for all cookies. Chill for about 30 minutes if needed to set the curd filling before serving.

Notes

  • Use high-quality lemon extract for the best lemon flavor in the cookies.
  • Raspberry curd can be stored in the fridge for up to one week in an airtight container.
  • To make the cookies extra tender, handle the dough gently and avoid overmixing once the flour is added.
  • The cookies can also be enjoyed without the raspberry curd as simple lemon sugar cookies.
  • If fresh raspberries are not available, frozen raspberries work well for the curd.

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

Find it online: https://busyrecipe.com/lemon-cookies-with-raspberry-curd-recipe/