Lemon Cookies with Raspberry Curd
These lemon cookies with raspberry curd are the perfect pairing of bright lemons and tart raspberries. Soft, zesty, crinkly, with a luscious raspberry curd filling— they're going to be your new favourite spring dessert.
Equipment
- Hand Mixer or use a whisk
Ingredients
- Zest of 2 lemons
- 1 cup - granulated sugar (200g)
- ½ cup - unsalted butter, softened (112g)
- 1 - egg
- 3 tablespoon - lemon juice
- 1 ½ teaspoon - lemon extract* check notes
- 2 cup - all-purpose flour (276g)
- ⅜ teaspoon - baking soda (¼ + ⅛)
- ½ teaspoon - salt
- Powdered sugar enough to roll the cookie balls in
- Granulated sugar enough to roll the cookie balls in
Raspberry Curd
- 2 cups - raspberries fresh or frozen (226g - 8oz)
- 1 tablespoon - water
- 9 tablespoon - sugar 112g
- 1.5 tablespoon - lemon juice
- 2 - egg yolks
- pinch - salt
- 2 tablespoon - unsalted butter, softened (28g)
Instructions
Raspberry Curd
- Combine the raspberries, water and ¼ cup (50g) of the sugar in a saucepan and cook over medium heat until the raspberries have broken down and and softened, about 7-10 minutes. Mash it up with a spatula as it cooks.2 cups - raspberries, 1 tablespoon - water
- Place a sieve over a small bowl and pass the raspberry mixture through the sieve to remove the seeds. (You can skip this step if you're okay with the seedy texture of the raspberries- it just won't be as smooth). Let it cool down for a few minutes before the next step.
- In the same saucepan, add the raspberry puree back in. Add in the egg yolks, remaining 5 tablespoon (62g) of sugar, lemon juice and a pinch of salt.1.5 tablespoon - lemon juice, 2 - egg yolks, pinch - salt
- Whisk this together really well and place the pan on medium-low heat, stirring constantly. Cook until it starts to thicken, about 4-5 minutes. Don't let it come to a boil or bubble. The mixture should be able to cover the back of a spoon, with a thick layer.
- Turn off the heat and add in the butter. Mix until its fully melted and combined.2 tablespoon - unsalted butter, softened
- Place the hot curd in a heatproof container and cover with plastic wrap or cling film- directly touching the surface of the curd, to prevent a skin from forming. Let this cool to room temperature and then place it in the fridge until its completely chilled and thickened.
Cookies
- Massage the lemon zest and sugar together for a few minutes to extract the oils. Then add the butter and beat with a stand mixer or whisk for a few minutes until light and fluffy.Zest of 2 lemons, 1 cup - granulated sugar, ½ cup - unsalted butter, softened
- Crack in one egg and beat for a minute. Now add in the lemon juice and lemon extract. Mix well.1 - egg, 3 tablespoon - lemon juice, 1 ½ teaspoon - lemon extract*
- Combine the flour, baking soda and salt in a small bowl and mix.2 cup - all-purpose flour, ⅜ teaspoon - baking soda, ½ teaspoon - salt
- Add the dry ingredients to the wet ingredients and fold gently with a spatula. Cover with plastic wrap and refrigerate for 3 hours. This is an important step so don’t skip it
- Preheat the oven to 350F
- Take the cookie dough out of the fridge and scoop about 2 tablespoon with a spoon or a 1.5-2 tablespoon cookie scoop. Roll into a ball with your hands and repeat with the rest of the dough. Will make about 14-16 cookies.
- Take each ball and roll in granulated sugar, making sure to cover it well. Once all of them are covered with granulated sugar, roll them in the powdered sugar-generously coating them
- Gently place on a cookie tray lined with parchment paper, making sure to leave space between them so they don’t spread into each other.
- Press the cookies down halfway with a half tablespoon measuring spoon to make an indent or crater to add the raspberry curd.
- Fill up the cookies with the raspberry curd—about 1-1 ¼ tsp.
- Bake the cookies (one baking tray at a time*) at 350 for about 15 minutes, or until they've spread and developed some color on the bottom, and the edges of the cookies are set.*keep the second batch of cookies in the fridge while the first batch is baking.
- Take them out of the oven and leave the cookies on the pan for 10 minutes before transferring to a wire rack. They're very soft and need time to set before you can pick them up and transfer them.
- Enjoy!
Storage
- Keep in an airtight container at room temperature for about 3-4 days, or a little more than a week in the fridge. Store the leftover curd in an airtight container in the fridge for 1-2 weeks
Notes
*If you don't have extract, add an extra tablespoon of lemon zest.
Tried this recipe?Let us know how it was!
