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
Scale
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