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Lemon Cookies with Raspberry Curd

Lemon Cookies with Raspberry Curd
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Lemon Cookies with Raspberry Curd are a refreshing treat that combines the tangy zest of lemons with the sweet-tart flavor of raspberry curd. Perfect for spring celebrations, these cookies feature a soft, chewy texture and a vibrant curd filling that will surely impress your family and friends. Easy to make, they require simple ingredients and straightforward instructions, making them an ideal choice for both novice and experienced bakers. Whether enjoyed at a tea party or as a delightful dessert at home, these cookies are bound to become a new favorite.

Ingredients

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  • Zest of 2 lemons
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 1 egg
  • 3 tbsp lemon juice
  • 2 cups all-purpose flour
  • 2 cups raspberries (fresh or frozen)
  • 9 tbsp sugar (for raspberry curd)
  • 2 egg yolks

Instructions

  1. Prepare raspberry curd: Cook raspberries and water in a saucepan until broken down. Add sugar and lemon juice; simmer until thickened. Temper egg yolks with hot raspberry mixture, then return to heat until thickened further. Stir in butter, then cool.
  2. Make cookie dough: Preheat oven to 350°F (175°C). Cream butter and sugar in a bowl, then add egg, zest, juice, and extract. Mix dry ingredients separately; combine wet and dry mixtures.
  3. Shape cookies: Roll dough into balls and coat in powdered and granulated sugar. Create thumbprint indentations on each ball.
  4. Bake: Place on baking sheets and bake for about 10–12 minutes until edges are lightly golden but centers remain soft.
  5. Fill cookies: Spoon cooled raspberry curd into each indentation once cookies have cooled slightly.

Nutrition

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