If you’re looking for the perfect balance of sweet and tart, Lemon Cookies with Raspberry Curd are the ultimate treat! These delicate lemon cookies are soft and chewy with a refreshing zesty flavor, and they’re topped with a silky, tangy raspberry curd that brings them to another level. Whether you’re serving them at a spring gathering, a holiday party, or just craving a refreshing dessert, these cookies will delight your taste buds.
The combination of bright lemony cookies and smooth raspberry curd creates a beautiful contrast of flavors and colors that’s simply irresistible. Plus, the best part is that these cookies are easy to make, and they’re bound to impress anyone who tries them.
Why You’ll Love These Lemon Cookies with Raspberry Curd
✔ Perfect Balance of Flavors – Sweet lemon cookies with tangy raspberry curd.
✔ Soft & Chewy Texture – These cookies are the perfect consistency, tender on the inside with slightly crispy edges.
✔ Fresh & Fruity – Raspberry curd brings a fresh, fruity twist to classic lemon cookies.
✔ Elegant & Impressive – Perfect for a sophisticated dessert for parties, holidays, or celebrations.
✔ Made from Scratch – You get the richness and depth of flavor with fresh ingredients, no store-bought mixes.
Ingredients (Makes 12-14 Cookies)
For the Lemon Cookies:
- 200g (1½ cups) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 115g (½ cup) unsalted butter, softened
- 150g (¾ cup) granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons whole milk
For the Raspberry Curd:
- 150g (1 cup) fresh raspberries (or frozen, thawed)
- 100g (½ cup) granulated sugar
- 2 tablespoons fresh lemon juice
- 2 large egg yolks
- 115g (½ cup) unsalted butter, cubed
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Lemon Cookie Dough
- Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, beat the butter and granulated sugar until light and fluffy (about 2 minutes).
- Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated.
- Gradually add the flour mixture, alternating with the milk. Mix until combined.
- Chill the cookie dough in the fridge for about 15 minutes to help them hold their shape while baking.
Step 2: Shape and Bake the Cookies
- Scoop about 1 tablespoon of dough and roll into a ball. Place on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten the dough balls slightly using the back of a spoon or your fingers.
- Bake for 10-12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 3: Make the Raspberry Curd
- In a saucepan over medium heat, combine the raspberries and sugar. Cook, stirring occasionally, until the raspberries break down and release their juices (about 5-7 minutes).
- Strain the raspberry mixture through a fine mesh sieve to remove the seeds, pressing gently with a spoon to extract as much liquid as possible.
- Return the strained raspberry puree to the saucepan and whisk in the lemon juice.
- In a separate bowl, whisk together the egg yolks. Gradually pour in about ½ cup of the raspberry mixture to temper the yolks, stirring constantly.
- Slowly whisk the yolk mixture back into the saucepan with the remaining raspberry mixture. Cook over medium-low heat, stirring constantly, until the curd thickens (about 5-7 minutes).
- Once thickened, remove from heat and stir in the butter and vanilla extract until smooth and creamy. Let the raspberry curd cool to room temperature.
Step 4: Assemble the Cookies
- Once the lemon cookies have cooled, top each one with a teaspoon of raspberry curd.
- Garnish with additional lemon zest or a few fresh raspberries for an extra touch.
- Let the curd set for a few minutes, and serve! Enjoy the perfect combination of sweet, tangy, and fruity flavors.
Best Toppings & Variations
🍋 Lemon Glaze – Drizzle a simple lemon glaze over the cookies for a little extra sweetness.
🍓 Other Fruit Curds – Swap the raspberry curd with blueberry, strawberry, or mango curd for a different flavor.
🍪 Chocolate Touch – Dip the edges of the cookies in melted white chocolate for an indulgent twist.
🌿 Herb Infusion – Infuse the curd with a touch of fresh mint or basil for a unique herbal twist.
Nutrition Information (Per Cookie)
- Calories: ~150 kcal
- Protein: 1g
- Carbohydrates: 22g
- Fat: 7g
- Sugar: 12g
- Fiber: 1g
(Note: Nutrition values are approximate.)
Tips & Tricks for the Best Lemon Cookies with Raspberry Curd
✅ Use Fresh Raspberries – For the best curd flavor, fresh raspberries give a vibrant, tangy taste, but frozen will work in a pinch!
✅ Chill the Dough – Chilling the cookie dough prevents them from spreading too much during baking, ensuring a thick, soft cookie.
✅ Don’t Overbake – Keep an eye on your cookies! Overbaking can make them dry, so remove them from the oven as soon as the edges are golden.
✅ Make Ahead – The curd can be made in advance and stored in the refrigerator for up to 1 week. You can also prepare the cookies ahead of time and freeze them for a later date.
✅ Serve Chilled – For the best taste, store the cookies in the fridge after frosting with curd. The cold curd gives a delightful refreshing bite!
How to Store & Freeze
🧊 Storing: Keep these cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.
❄️ Freezing: You can freeze the baked cookies (without curd) for up to 2 months. Thaw at room temperature before adding the raspberry curd.
🔥 Reheating: If freezing, reheat the cookies in the oven for about 5 minutes at 160°C (325°F) for the best texture.
Frequently Asked Questions
🔹 Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the label for a one-to-one ratio.
🔹 Can I make the curd without eggs?
You can make a vegan raspberry curd using cornstarch as a thickener instead of eggs. This will give a similar texture without the need for eggs.
🔹 Can I use a store-bought raspberry jam instead of curd?
Yes, if you’re short on time, store-bought raspberry jam can work as a quicker substitute, though the curd adds a richer, more complex flavor.
🔹 How do I know when the raspberry curd is ready?
The curd is done when it thickens enough to coat the back of a spoon. It should have a custard-like consistency.
Final Thoughts
These Lemon Cookies with Raspberry Curd are a delicious, refreshing treat that will brighten up any day. The zesty lemon cookies combined with the tangy, creamy raspberry curd create a flavor-packed bite that’s perfect for any occasion. With their gorgeous appearance and irresistible flavor, these cookies are sure to become a favorite go-to recipe for special events or whenever you need something sweet and tangy.
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