Lemon Cookies with Raspberry Curd Recipe
These Lemon Cookies with Raspberry Curd are a delightful combination of zesty, tender cookies filled with a luscious, tangy raspberry curd. The cookies are soft with a bright lemon flavor enhanced by lemon zest and extract, while the smooth, sweet-tart raspberry curd adds a refreshing burst of fruitiness. Perfect for an elegant tea-time treat or a delicious dessert, these sandwich-style cookies offer a perfect balance of citrus and berry flavors.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: Approximately 24 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
- Prepare the Raspberry Curd: In a saucepan, combine the raspberries, water, sugar, and lemon juice. Heat gently while stirring continuously until the raspberries release their juice and the mixture becomes warm. In a separate bowl, whisk the egg yolks thoroughly. Slowly add a few spoonfuls of the warm raspberry mixture into the egg yolks to temper them, then pour this mixture back into the saucepan. Cook over low heat, stirring constantly for about 5-7 minutes until the curd thickens. Remove from heat, stir in the softened butter until the curd is smooth. Strain through a fine sieve to remove seeds if desired, and allow to cool completely before using.
- Make the Lemon Cookie Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the egg, lemon juice, lemon zest, and lemon extract, mixing well to incorporate all the flavors. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms without overmixing.
- Shape the Cookies: Preheat the oven to 350°F (175°C). Using a spoon or cookie scoop, form small balls of dough. Roll each dough ball first in granulated sugar and then in powdered sugar so that they are fully coated. Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges of the cookies turn lightly golden and the centers are set. Remove the cookies from the oven and allow them to cool completely on the baking sheet to firm up before handling.
- Assemble the Cookies: Once the cookies are fully cooled, spread or pipe a generous amount of the chilled raspberry curd onto the bottom side of one cookie. Top with another cookie to form a sandwich. Repeat this process with all the cookies. For best results, chill the assembled cookies for about 30 minutes to set the filling before serving.
Notes
- Tempering the egg yolks prevents them from scrambling when added to the warm raspberry mixture.
- Rolling cookie dough balls in both granulated and powdered sugar creates a sweet, crackly exterior texture.
- Straining the raspberry curd is optional but recommended if you prefer a smooth filling without seeds.
- Allow cookies to cool completely before assembling to avoid melting the curd filling.
- Chilling assembled cookies helps the raspberry curd firm up, making them easier to handle and eat.
- Store assembled cookies in an airtight container in the refrigerator for up to 3 days.
Find it online: https://mealoria.com/lemon-cookies-with-raspberry-curd-recipe/
