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Lemon Cookies with Raspberry Curd

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Soft, zesty lemon cookies with a sweet-tart raspberry curd filling, perfect for a bright and cheerful 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 have broken down and softened.
  3. Mash 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 raspberry purée cool for a few minutes.
  7. Return the raspberry purée to the same saucepan.
  8. Add egg yolks, remaining 5 tablespoon (62g) of sugar, 1.5 tablespoon lemon juice, and a pinch of salt to the saucepan.
  9. Whisk all ingredients together very well.
  10. Place the pan on medium-low heat.
  11. Stir constantly for 4-5 minutes until the mixture thickens and coats the back of a spoon.
  12. Do not let the mixture come to a boil or bubble.
  13. Turn off the heat.
  14. Add 2 tablespoon softened butter to the curd.
  15. Mix until butter is fully melted and combined.
  16. Pour the hot curd into a heatproof container.
  17. Cover the curd with plastic wrap or cling film, directly touching the surface.
  18. Let the curd cool to room temperature.
  19. Refrigerate the curd until it is completely chilled and thickened.
  20. Massage lemon zest and 1 cup granulated sugar together for a few minutes in a stand mixer bowl.
  21. Add ½ cup softened butter to the zest and sugar mixture.
  22. Beat with a stand mixer or whisk for a few minutes until light and fluffy.
  23. Crack in one egg.
  24. Beat for one minute.
  25. Add 3 tablespoon lemon juice and 1 ½ teaspoon lemon extract.
  26. Mix well.
  27. Combine 2 cups all-purpose flour, ⅜ teaspoon baking soda, and ½ teaspoon salt in a small bowl.
  28. Mix dry ingredients together.
  29. Add the dry ingredients to the wet ingredients.
  30. Fold gently with a spatula until just combined.
  31. Cover the dough with plastic wrap.
  32. Refrigerate the dough for 3 hours.
  33. Preheat the oven to 350°F (175°C).
  34. Line a cookie tray with parchment paper.
  35. Scoop about 2 tablespoons of cookie dough for each cookie.
  36. Roll the scooped dough into a ball with your hands.
  37. Roll each dough ball in granulated sugar, ensuring it is well covered.
  38. Roll each granulated sugar-coated dough ball generously in powdered sugar.
  39. Gently place the prepared dough balls on the cookie tray, leaving space between them.
  40. Press each cookie down halfway with a half-tablespoon measuring spoon to create an indent or crater.
  41. Fill each cookie indent with about 1 to 1 ¼ teaspoons of the chilled raspberry curd.
  42. Bake cookies (one tray at a time) at 350°F (175°C) for about 15 minutes.
  43. Bake until cookies have spread, developed some color on the bottom, and edges are set.
  44. Keep any unbaked cookie dough in the fridge while the first batch bakes.
  45. Remove cookies from oven.
  46. Leave cookies on the pan for 10 minutes to set.
  47. Transfer cookies to a wire rack to cool completely.
  48. Serve and enjoy!

Notes

Ensure butter is softened for both cookies and curd for best texture.
Chilling the cookie dough for 3 hours is crucial for preventing spread.
Cover the curd with plastic wrap directly on the surface to prevent a skin.
Stir the curd constantly over medium-low heat; do not let it boil.

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