Print

Lemon Cookies with Raspberry Curd

Lemon Cookies with Raspberry Curd - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bright and zesty lemon cookies with a sweet-tart raspberry curd center, perfect for a sunny day or special treat.

Ingredients

Scale
  • 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
  • 2 cup – all-purpose flour (276g)
  • ⅜ teaspoon – baking soda
  • ½ teaspoon – salt
  • Powdered sugar
  • Granulated sugar
  • 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

  1. Combine raspberries, 1 tablespoon water, and ¼ cup (50g) of the sugar in a saucepan.
  2. Cook over medium heat for 7-10 minutes until raspberries break down and soften.
  3. Mash the raspberries with a spatula as they cook.
  4. Place a sieve over a small bowl.
  5. Pass the raspberry mixture through the sieve to remove seeds.
  6. Let the strained raspberry puree cool down for a few minutes.
  7. Add the cooled raspberry puree back into the same saucepan.
  8. Add the 2 egg yolks, remaining 5 tablespoon (62g) of sugar, 1.5 tablespoon lemon juice, and a pinch of salt to the saucepan.
  9. Whisk the mixture together very well.
  10. Place the pan on medium-low heat.
  11. Stir constantly until the mixture starts to thicken, about 4-5 minutes.
  12. Ensure the mixture does not come to a boil or bubble.
  13. Check that the mixture can cover the back of a spoon with a thick layer.
  14. Turn off the heat.
  15. Add the 2 tablespoon softened butter to the curd.
  16. Mix until the butter is fully melted and combined.
  17. Place the hot curd in a heatproof container.
  18. Cover the curd with plastic wrap, directly touching the surface.
  19. Let the curd cool to room temperature.
  20. Refrigerate the curd until it is completely chilled and thickened.
  21. Massage the lemon zest and 1 cup granulated sugar together for a few minutes.
  22. Add ½ cup softened unsalted butter to the sugar mixture.
  23. Beat with a stand mixer or whisk for a few minutes until light and fluffy.
  24. Crack in 1 egg.
  25. Beat for a minute until combined.
  26. Add 3 tablespoon lemon juice and 1 ½ teaspoon lemon extract.
  27. Mix well until combined.
  28. Combine 2 cups all-purpose flour, ⅜ teaspoon baking soda, and ½ teaspoon salt in a small bowl.
  29. Mix the dry ingredients together.
  30. Add the dry ingredients to the wet ingredients.
  31. Fold gently with a spatula until just combined.
  32. Cover the dough with plastic wrap.
  33. Refrigerate the dough for 3 hours.
  34. Preheat the oven to 350°F (175°C).
  35. Scoop about 2 tablespoons of cookie dough for each cookie.
  36. Roll the dough into a ball with your hands.
  37. Roll each dough ball in granulated sugar, ensuring it's well covered.
  38. Once all balls are covered in granulated sugar, roll them generously in powdered sugar.
  39. Gently place the cookie balls on a baking tray lined with parchment paper.
  40. Leave space between the cookies to prevent spreading into each other.
  41. Press the cookies down halfway with a half-tablespoon measuring spoon to make an indent.
  42. Fill each cookie indent with about 1-1 ¼ teaspoon of the chilled raspberry curd.
  43. Bake the cookies (one baking tray at a time) at 350°F (175°C) for about 15 minutes.
  44. Bake until the cookies have spread, developed some color on the bottom, and the edges are set.
  45. Take the cookies out of the oven.
  46. Leave the cookies on the pan for 10 minutes to set.
  47. Transfer the cookies to a wire rack to cool completely.
  48. Enjoy!

Notes

Ensure butter is softened, not melted, for the best cookie texture.
Chilling the cookie dough is crucial for preventing spread and enhancing flavor.
Stir the curd constantly over medium-low heat to prevent egg yolks from scrambling.
Cover the curd with plastic wrap directly on the surface to avoid a skin forming.
Bake one tray of cookies at a time for even heating and keep the rest of the dough in the fridge.

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