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Lemon Cookies with Raspberry Curd” is a delicious recipe combining the vibrant flavors of fresh lemon zest and tangy raspberry curd. These soft cookies, coated in sugar for added texture, are perfect for any occasion. The recipe is beginner-friendly, uses simple pantry ingredients, and offers variations for gluten-free and dairy-free diets. Whether you’re baking for a party or simply craving a unique dessert, these cookies deliver stunning presentation and irresistible taste. Make them ahead of time, store easily, and customize with different berries or citrus for a personal touch.

Ingredients

For the Cookies:

Zest of 2 lemons
1 cup granulated sugar (200 g)
½ cup unsalted butter, softened (112 g)
1 large egg
3 tablespoons lemon juice
1½ teaspoons lemon extract (see notes)
2 cups all-purpose flour (276 g)
⅜ teaspoon baking soda (¼ + ⅛)
½ teaspoon salt
Powdered sugar (for rolling cookie balls)
Granulated sugar (for rolling cookie balls)

For the Raspberry Curd:

2 cups raspberries, fresh or frozen (226 g / 8 oz)
1 tablespoon water
9 tablespoons sugar (112 g)
1½ tablespoons lemon juice
2 egg yolks
Pinch of salt
2 tablespoons unsalted butter, softened (28 g)

Instructions

Make the Raspberry Curd:

In a saucepan, combine the raspberries, water, and ¼ cup (50 g) of the sugar. Cook over medium heat for 7-10 minutes until the raspberries break down and soften. Mash with a spatula as they cook.
Place a sieve over a small bowl and strain the raspberry mixture to remove seeds (optional for a smoother texture). Let the puree cool slightly.
Return the puree to the saucepan. Add the egg yolks, remaining 5 tablespoons (62 g) of sugar, lemon juice, and a pinch of salt. Whisk well.
Cook over medium-low heat, stirring constantly, until the mixture thickens (about 4-5 minutes). Do not let it boil.
Turn off the heat and stir in the butter until fully melted and combined.
Transfer the hot curd to a heatproof container. Cover the surface with plastic wrap to prevent a skin from forming. Cool to room temperature, then refrigerate until fully chilled and thickened.

Make the Cookies:

Massage the lemon zest into the granulated sugar to extract the oils. Add the butter and beat with a mixer until light and fluffy.
Mix in the egg, followed by the lemon juice and lemon extract.
In a separate bowl, combine the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients. Do not overmix.
Cover the dough with plastic wrap and refrigerate for 3 hours.
Preheat the oven to 350°F (175°C). Line baking trays with parchment paper.
Scoop about 2 tablespoons of dough per cookie. Roll into balls and coat each ball in granulated sugar, then in powdered sugar.
Place the dough balls on the prepared trays, leaving enough space between them. Press each ball halfway down with a measuring spoon to create an indent.
Fill each indent with 1-1¼ teaspoons of raspberry curd.
Bake one tray at a time for 15 minutes, or until the edges are set and the bottoms are lightly golden. Keep the second tray refrigerated while the first one bakes.
Let the cookies cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

Storage:

Store cookies in an airtight container at room temperature for 3-4 days or in the refrigerator for up to a week.
Leftover raspberry curd can be stored in the fridge for 1-2 weeks.

Why You’ll Love This Recipe

Perfect combination of zesty lemon and tangy raspberry flavors.
Soft, chewy cookies with a melt-in-your-mouth texture.
Versatile recipe with simple, pantry-friendly ingredients.
A show-stopping dessert for any occasion.

Tips

Chill the Dough: Refrigerating the dough ensures the cookies hold their shape while baking.
Avoid Overbaking: Check the cookies early to maintain a soft texture.
Rolling in Sugar: Coating in both granulated and powdered sugar adds a delightful crunch and sweetness.
Curd Consistency: Avoid boiling the curd to keep it smooth and creamy.

Variations and Substitutions

Berry Options: Substitute raspberries with blackberries, strawberries, or blueberries for a different flavor.
Lime Twist: Replace lemon zest and juice with lime for a tropical variation.
Dairy-Free: Use dairy-free butter in both the cookies and curd.
Gluten-Free: Substitute all-purpose flour with a gluten-free baking mix.

FAQs

1. Can I skip the seed removal in the raspberry curd? Yes, but the texture will be slightly grainy.

2. How do I know the cookies are done baking? The edges should be set, and the bottoms lightly golden. The centers will remain soft.

3. Can I freeze these cookies? Yes, freeze unfilled cookies for up to 2 months. Thaw and add the curd before serving.

4. Can I use store-bought curd? Absolutely! Store-bought raspberry or lemon curd works as a convenient alternative.

Serving and Suggestions

Pair with tea or coffee for an afternoon treat.
Serve as part of a dessert platter with other cookies or pastries.
Add a dollop of whipped cream or a sprinkle of powdered sugar for an elegant finish.