Lemon Cookies with Raspberry Curd

Nabeah Wahab

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.

4.50 from 2 votes

Prep Time 1 hr
Cook Time 30 mins
Chill Time 3 hrs
Total Time 4 hrs 30 mins
Course Dessert
Servings 14 cookies

Equipment
Microplane/Zester
Cookie Scoop
Hand Mixer or use a whisk

Ingredients
Zest of 2 lemons
1 cup - granulated sugar (200g)
½ cup - unsalted butter, softened (110g)
1 - egg
3 tbsp - lemon juice
1 ½ tsp - lemon extract* check notes
2 cup - all-purpose flour (276g)
3/8 tsp - baking soda (¼ + ⅛)
½ tsp - 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 tbsp - water
9 tbsp - sugar 112g
1.5 tbsp - lemon juice
2 - egg yolks
pinch - salt
2 tbsp - unsalted butter, softened (28g)

Instructions
Raspberry Curd
1. Combine the raspberries, water and 1/4 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 tbsp - water

2. 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.
3. In the same saucepan, add the raspberry puree back in. Add in the egg yolks, remaining 5
tbsp (62g) of sugar, lemon juice and a pinch of salt.
1.5 tbsp - lemon juice, 2 - egg yolks, pinch - salt

4. 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.
5. Turn off the heat and add in the butter. Mix until its fully melted and combined.
2 tbsp - unsalted butter, softened

6. 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
1. 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

2. Crack in one egg and beat for a minute. Now add in the lemon juice and lemon extract. Mix
well.
1 - egg, 3 tbsp - lemon juice, 1 ½ tsp - lemon extract*

3. Combine the flour, baking soda and salt in a small bowl and mix.
2 cup - all-purpose flour, 3/8 tsp - baking soda, ½ tsp - salt

4. 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
5. Preheat the oven to 350F
6. Take the cookie dough out of the fridge and scoop about 2 tbsp with a spoon or a 1.5-2
TBSP cookie scoop. Roll into a ball with your hands and repeat with the rest of the dough.
Will make about 14-16 cookies.
 7. 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
8. 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.
9. Press the cookies down halfway with a half tablespoon measuring spoon to make an
indent or crater to add the raspberry curd.
10. Fill up the cookies with the raspberry curd—about 1-1 1/4 tsp.
11. 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.
12. 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.
13. Enjoy!

Storage
1. 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

Keyword Cookie, Curd, Lemon, Raspberry

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