These lemon cookies with raspberry curd are a delightful treat that is both sweet and tangy. The combination of zesty lemon and fruity raspberry creates a perfect balance of flavors that will surely satisfy your taste buds. This recipe is not only delicious but also easy to make, making it perfect for any occasion, whether it’s a casual get-together or a special celebration.
Why You’ll Love This Recipe?
- The great flavors: The refreshing citrusy taste of the lemon cookies paired with the luscious raspberry curd is a match made in heaven.
- Quick prep time: With simple ingredients and straightforward instructions, you can whip up these cookies in no time.
- Perfect for meal prep: These cookies can be made in advance and stored for later, making them a convenient option for busy days.
Ingredient Notes:
- Zest of lemons: Adds a bright and fresh flavor to the cookies.
- Granulated sugar: Sweetens the cookie dough.
- Unsalted butter: Provides richness and moisture to the cookies.
- Egg: Binds the ingredients together.
- Lemon juice: Enhances the lemon flavor in the cookies.
- All-purpose flour: Gives structure to the cookie dough.
- Baking soda: Helps the cookies rise.
- Salt: Balances the flavors.
- Powdered sugar: Used for rolling the cookie balls.
- Raspberry Curd: Made with raspberries, sugar, lemon juice, egg yolks, salt, and butter for a creamy and fruity filling.
Step-by-Step Instructions:
- Preheat your oven and prepare a baking sheet.
- Cream together the butter and sugar until light and fluffy.
- Add in the egg, lemon juice, and lemon extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- Roll the dough into balls and coat them in powdered sugar and granulated sugar.
- Bake the cookies until they are golden brown.
- To make the raspberry curd, cook the raspberries, water, sugar, and lemon juice until thickened.
- Temper the egg yolks and add them to the raspberry mixture, stirring constantly.
- Remove from heat and stir in the butter until smooth.
- Serve the lemon cookies with raspberry curd drizzled on top.
Helpful Tips:
- Chill the cookie dough for 30 minutes before rolling into balls for easier handling.
- Use fresh raspberries for the best flavor in the raspberry curd.
- Store the raspberry curd in an airtight container in the refrigerator for up to a week.
- Substitute lime or orange zest for a different citrus twist in the cookies.
Expert Tips for the Best Results:
- Use room temperature ingredients for better incorporation in the cookie dough.
- Don’t overmix the dough to avoid tough cookies.
- Make a double batch of the raspberry curd and use it as a filling for cakes or tarts.
Serving Suggestions:
These lemon cookies with raspberry curd pair perfectly with a cup of hot tea or coffee. They also make a lovely dessert served alongside vanilla ice cream or whipped cream.
Storage and Reheating Tips:
Store the cookies in an airtight container at room temperature for up to a week. To reheat, place them in a 300°F oven for a few minutes until warm.
Frequently Asked Questions:
- Can I use frozen raspberries for the raspberry curd? Yes, frozen raspberries work well in this recipe.
- How can I prevent my cookies from spreading too much? Chill the dough before baking to help the cookies hold their shape.
- Can I freeze the cookie dough? Yes, you can freeze the dough for up to three months and bake as needed.
Conclusion:
These lemon cookies with raspberry curd are a delightful treat that is sure to impress your friends and family. Whether you’re looking for a sweet snack or a special dessert, this recipe is a must-try. Give it a go and let us know how it turns out! Enjoy!
Print
Lemon Cookies with Raspberry Curd
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 mins
- Yield: About 24 cookies 1x
- Category: Desserts
- Method: Baking
- Diet: Vegetarian
Description
These delightful lemon cookies are filled with a tangy raspberry curd, creating a perfect balance of sweet and tart flavors. A perfect treat for any occasion!
Ingredients
Lemon Cookies:
- 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 (¼ + ⅛)
- 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 tablespoon sugar (112g)
- 1.5 tablespoon lemon juice
- 2 egg yolks
- pinch salt
- 2 tablespoon unsalted butter, softened (28g)
Instructions
- Prepare the Lemon Cookies: Mix lemon zest, sugar, butter, egg, lemon juice, and extract. Add flour, baking soda, and salt. Roll dough into balls and coat with sugars. Bake.
- Make the Raspberry Curd: Cook raspberries, water, sugar, and lemon juice. Temper egg yolks and add to mixture. Cook until thickened. Strain and mix in butter.
Notes
- Ensure butter is softened for both the cookies and curd.
- Adjust lemon extract amount based on preference for strong lemon flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg