Easy Raspberry Curd Lemon Cookies – Discover the perfect blend of tart raspberries. And zesty lemon. In our Easy Raspberry Curd Lemon Cookies Recipe. This gluten-free dessert. Features fresh raspberry curd. And lemon-infused cookies. Making each bite. A delightful experience. These cookies are not only delicious. But also simple to make. Ideal for any occasion.
I first made these cookies. On a rainy Sunday afternoon. My husband and our little one. Were feeling a bit down. Due to the gloomy weather. And I wanted to brighten their day. With a treat. The kitchen was soon filled with the irresistible aroma of lemon zest. And sweet raspberries. When my family took their first bite. Their faces lit up with joy. Now, these cookies. Are a family favorite. Especially on those cozy weekends.
What makes this Easy Raspberry Curd Lemon Cookies truly special?
These cookies are a gluten-free delight. Perfect for those with dietary restrictions. But still craving something delicious. The zesty lemon. Combined with tangy raspberry. Creates a refreshing. And unique flavor. Plus, you can enjoy them warm. At room temperature. Or even chilled from the fridge. Making them a versatile treat. For any occasion.
What You Need To Make This Easy Raspberry Curd Lemon Cookies Recipe?
Raspberry Curd:
Raspberries: Fresh or frozen both work. But fresh will give a slightly brighter flavor. Don’t forget to strain out those pesky seeds!
Lemon Juice: Freshly squeezed. For the best flavor. It adds a lovely tanginess. To balance the sweetness.
Sugar: Regular granulated sugar is fine. But caster sugar dissolves faster.
Eggs & Egg Yolk: Room temperature eggs. Mix more smoothly. The yolk adds extra richness.
Butter: Use unsalted and cut into cubes. To melt quickly and evenly.
Vanilla Bean Paste: This gives a rich, deep vanilla flavor. If you don’t have it. Use vanilla extract.
Lemon Cookies:
Sugar: Rubbing the lemon zest into the sugar releases essential oils. And amps up the lemony flavor.
Lemon Zest: Use organic, unwaxed lemons. For the best taste. And no unwanted chemicals.
Butter: Melted and cooled to warm – this helps with mixing.
Eggs: Room-temperature eggs mix better with the other ingredients.
Lemon Juice: Freshly squeezed is a must. For that bright, fresh taste.
Vanilla Bean Paste: Adds a deeper vanilla flavor. Compared to regular extract.
Gluten-Free Flour Blend: Make sure your blend doesn’t have xanthan gum. If you’re adding it separately.
Xanthan Gum: Skip this if your gluten-free flour already includes it. It helps bind the cookies.
Baking Powder & Salt: These give the cookies lift. And enhance all the flavors.
Powdered Sugar: Rolling the dough balls in powdered sugar before baking. Creates that delightful crackled finish.
Steps To Make Easy Raspberry Curd Lemon Cookies:
Prepare the Raspberry Curd:
Step 1: In a small saucepan. Cook the raspberries over medium heat. Until they’re soft and juicy.
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Step 2: Strain the mixture to remove the seeds. Leaving about 80g of raspberry juice.
Step 3: Heat the juice with lemon juice. Until it just boils.
Step 4: Whisk together the sugar, egg, egg yolk, and salt. Until pale and fluffy.
Step 5: Slowly add the hot raspberry juice. While whisking to prevent curdling.
Step 6: Return to the pan. Cook on low heat. Stirring until thickened. Stir in butter and vanilla.
Step 7: Chill the curd for at least an hour.
Make the Lemon Cookie Dough:
Step 8: Preheat your oven to 400°F. Line a muffin pan with paper liners.
Step 9: Combine sugar and lemon zest by rubbing them together.
Step 10: Mix in melted butter, eggs, lemon juice, and vanilla until smooth.
Step 11: Add the dry ingredients (flour, xanthan gum, baking powder, salt). And mix until a smooth dough forms.
Step 12: Chill the dough. For at least 2 hours.
Assemble and Bake:
Step 13: Preheat oven to 350°F. Line baking sheets with parchment paper.
Step 14: Scoop dough into balls. Coat in powdered sugar. And place on the baking sheet.
Step 15: Make an indent in each ball. Fill it with raspberry curd.
Step 16: Bake for 9-12 minutes. Cool on a wire rack.
Tip:
For an extra burst of flavor and convenience. Prepare the raspberry curd a day ahead. Allowing the curd to chill overnight. Not only enhances the flavors. Making them more vibrant. And well-rounded. But also ensures that it thickens perfectly. This makes it easier to spoon into the lemon cookie dough. Without any mess. By having the curd ready in advance. You streamline the baking process. And ensure that your cookies have a rich, tangy filling. That complements the zesty lemon cookies beautifully. Plus, it gives you more time. To focus on crafting the perfect cookie dough. And enjoying the baking experience.
Frequently Asked Questions:
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough. And the raspberry curd a day in advance. Just keep the dough refrigerated. Until you’re ready to bake. The curd can also be stored. In the fridge for up to 10 days. Making it convenient to assemble the cookies. Whenever you need them.
What can I use as a substitute for xanthan gum in the recipe?
If your gluten-free flour blend. Doesn’t already contain xanthan gum. You can substitute it. With an equal amount of guar gum. Or psyllium husk powder. These alternatives will help provide. The necessary structure to your cookies. Ensuring they hold together well. And have a nice texture.
How can I store these cookies to keep them fresh?
To keep your cookies fresh. Store them in an airtight container. At room temperature for 2-3 days. If you want them to last longer. Place them in the fridge. Where they can stay fresh for up to a week. The raspberry curd can also be stored separately. In the fridge for up to 10 days. And you can use any leftovers. As a delicious spread. Or filling for other treats.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Raspberry Curd Lemon Cookies
Ingredients
Raspberry Curd:
- 150 grams 1¼ cups fresh or frozen raspberries
- 30 grams 2 tbsp freshly squeezed lemon juice
- 75 grams ¼ cup + 2 tbsp caster/superfine or granulated sugar
- 1 US large/UK medium egg room temperature
- 1 US large/UK medium egg yolk room temperature
- ¼ teaspoon salt
- 55 grams ½ stick unsalted butter, cubed
- ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
Lemon Cookies:
- 150 grams ¾ cup caster/superfine or granulated sugar
- Zest of 2 lemons use organic unwaxed lemons if possible
- 115 grams 1 stick unsalted butter, melted and cooled until warm
- 2 US large/UK medium eggs room temperature
- 30 grams 2 tbsp freshly squeezed lemon juice
- ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- 240 grams 2 cups plain gluten-free flour blend (without xanthan gum)
- ½ teaspoon xanthan gum omit if your flour blend contains xanthan gum
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 90 grams ¾ cup powdered/icing sugar, for rolling the cookies before baking
Instructions
Raspberry Curd:
- Cook raspberries in a saucepan over medium heat until soft.
- Strain raspberries to remove seeds, yielding about ⅓ cup of juice.
- Combine raspberry juice with lemon juice in the saucepan.
- Whisk sugar, egg, egg yolk, and salt in a heatproof bowl.
- Heat the raspberry-lemon juice until it just boils, then slowly whisk it into the egg mixture.
- Return to the saucepan and cook on low heat, stirring constantly until thickened.
- Remove from heat, stir in butter until melted, then add vanilla.
- Pour curd into a bowl, cover with plastic wrap touching the surface, and chill for at least 1 hour.
Lemon Cookie Dough:
- Rub the sugar and lemon zest together in a large bowl.
- Add melted butter, eggs, lemon juice, and vanilla, whisking until combined.
- Whisk gluten-free flour, xanthan gum, baking powder, and salt in another bowl, then add to wet ingredients and mix until smooth.
- Chill dough in the fridge for at least 2 hours.
Assembling & Baking the Cookies:
- Preheat oven to 350°F (180°C) and line baking sheets with parchment paper.
- Scoop 2 tbsp portions of dough, roll in powdered sugar and shape into balls.
- Place dough balls on baking sheets, make an indent in each and fill with 1 teaspoon of raspberry curd.
- Bake one sheet at a time for 9-12 minutes, until the edges are crispy.
- Let cookies cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
- Storage: Store cookies in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. Extra raspberry curd can be stored in the fridge for up to 10 days.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
