Description
Bright and refined lemon cookies topped with a glossy, tart raspberry curd for a perfect balance of sweet and tangy flavors.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, room temperature
- 2/3 cup (135 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- Zest of 1 large lemon, finely grated
- 2 1/2 cups (300 g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 cup (150 g) fresh or frozen raspberries, thawed if frozen, strained for seeds if desired
- 1/2 cup (100 g) granulated sugar (for curd)
- 2 large egg yolks
- 2 tbsp fresh lemon juice
- 2 tbsp unsalted butter, cold, diced
- Powdered sugar, for dusting
- Finely chopped pistachios or lemon zest, optional for color and crunch
Instructions
- Prepare the cookie dough: In a bowl, cream room-temperature butter and sugar until pale and smooth, about 2–3 minutes. Add the egg, vanilla, and lemon zest; beat until glossy.
- Combine dry ingredients: Whisk flour, baking powder, and salt. Fold into the butter mixture until a soft dough forms — avoid overmixing.
- Chill and shape: Wrap the dough and chill 30–45 minutes until firm but pliable. Roll into 1-inch balls and flatten slightly on a lined baking sheet.
- Bake: Preheat the oven to 350°F (175°C). Bake cookies 10–12 minutes, until edges are lightly golden and centers set but still tender. Transfer to a wire rack.
- Make the raspberry curd: In a small saucepan, combine raspberries and sugar over medium heat until raspberries release juices. Press through a sieve if desired. Return purée to the pan, whisk in egg yolks and lemon juice. Cook gently until curd thickens (about 5–7 minutes). Whisk in cold butter until glossy.
- Cool and assemble: Allow curd to cool slightly, then spoon onto each cooled cookie. Dust with powdered sugar and scatter pistachios or extra zest for contrast.
Notes
Use fresh lemon zest for the best aroma. Strain the curd for a refined texture. Chill dough well to prevent spreading.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 8g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg