Description
These Lemon Cookies with Raspberry Curd combine zesty lemon flavor with tender, buttery cookies rolled in sugar and topped with a tangy, homemade raspberry curd. Perfectly balancing sweet and tart, they make a delightful treat for any occasion.
Ingredients
Scale
Cookies
- Zest of 2 lemons
- 1 cup granulated sugar (200g)
- ½ cup unsalted butter, softened (112g)
- 1 egg
- 3 tablespoons lemon juice
- 1 ½ teaspoons lemon extract
- 2 cups all-purpose flour (276g)
- ⅜ teaspoon baking soda (¼ + ⅛ tsp)
- 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 tablespoons sugar (112g)
- 1.5 tablespoons lemon juice
- 2 egg yolks
- Pinch of salt
- 2 tablespoons unsalted butter, softened (28g)
Instructions
- Prepare the Lemon Cookie Dough: In a bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg, lemon juice, lemon zest, and lemon extract, mixing well to combine all ingredients evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Be careful not to over-mix to maintain tender cookies.
- Shape and Roll the Cookies: Preheat your oven to 350°F (175°C). Scoop the dough into small portions and roll into balls. Roll each ball first in granulated sugar, then in powdered sugar to coat them thoroughly.
- Bake the Cookies: Place the sugar-coated dough balls on a baking sheet lined with parchment paper or a silicone baking mat, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers are still soft.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Prepare the Raspberry Curd: In a saucepan, combine the raspberries, water, and sugar. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes. Strain the mixture through a fine sieve to remove seeds.
- Make the Curd Base: In a separate bowl, whisk together egg yolks, lemon juice, and a pinch of salt. Slowly temper the egg mixture by gradually adding a few spoonfuls of the warm raspberry puree while whisking constantly.
- Cook the Curds: Return the tempered egg mixture back to the saucepan with the remaining raspberry puree and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 3-5 minutes. Do not let it boil to avoid curdling.
- Finish the Raspberry Curd: Remove from heat and whisk in the unsalted butter until smooth and glossy. Let the curd cool before using.
- Serve: Once the cookies are fully cooled, serve them alongside or topped with the raspberry curd. Enjoy!
Notes
- Lemon extract enhances the lemon flavor but can be omitted if unavailable; use an additional 1 teaspoon of lemon zest instead.
- To store, keep the cookies in an airtight container at room temperature for up to 3 days.
- The raspberry curd can be refrigerated in an airtight container for up to 1 week.
- Ensure continuous stirring when cooking curd to prevent curdling.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
Keywords: lemon cookies, raspberry curd, lemon dessert, homemade cookies, citrus cookies, berry curd, sweet treat