This recipe is one of those summer treats that changes every picnic or coffee catch-up into a celebration. I first developed these raspberry curd lemon cookies during a long weekend when my backyard raspberries were practically begging to be used. The combination of a delicate, buttery lemon dough with a bright, slightly tart raspberry curd in the centre felt like sunshine on a plate. They’re soft and tender — almost melting at first bite — with a jewel-like curd that balances the sweetness with bright acidity. Because I wanted the cookies to be inclusive for guests with gluten sensitivity, I adapted everything to a plain gluten free flour blend that behaves like regular flour. The texture surprised me: light, tender edges that crack prettily and a soft, slightly cakey interior. My family treats these like a seasonal ritual — my partner insists they’re best chilled, while I love one straight from the oven when the curd is just set and glossy. They’re deceptively simple to make, but a couple of key techniques — properly tempering the curd and chilling the dough — are essential to success.

Ingredients

• Fresh or frozen raspberries: Use about 1 1/4 cups (150 g) for a bright, fresh-tasting curd. If using frozen, thaw and drain briefly; frozen fruit concentrates flavor and acidity slightly, so taste the curd before adding extra sugar.
• Lemons: You’ll need both zest (from 2 lemons) and freshly squeezed juice (about 2 tablespoons) for the batter and curd. Organic, unwaxed lemons are best for zesting because the oils are pure and aromatic.
• Granulated sugar and powdered sugar: Regular granulated sugar sweetens the curd and dough; about 3/4 cup for the dough and 3/8 cup for the curd. Powdered sugar (3/4 cup) is used for rolling the dough balls to create the pretty crackled surface.
• Unsalted butter: Use 1 stick for the dough and 1/2 stick for the curd; butter quality matters here — choose a good European-style butter if you can for flavor and silkiness.
• Eggs: Two whole eggs for the dough and one whole egg plus one yolk for the curd work best at room temperature to ensure even mixing and stable curd.
• Gluten free plain flour blend: Two cups (240 g) of a plain gluten free blend that does not already contain xanthan gum (if it does, omit the added 1/2 teaspoon xanthan). I use a 1:1 plain blend for predictable structure.
• Leavening and binders: 1/2 teaspoon baking powder and 1/2 teaspoon xanthan gum (only if your blend lacks it) help give a gentle lift and support the crumb.
• Flavor enhancers: 1/2 teaspoon vanilla paste or 1 teaspoon extract, plus a pinch of salt, round out the flavors and make the fruit sing.

Instructions

Make the raspberry curd: Place 1 1/4 cups raspberries in a small saucepan over medium heat and cook until they break down and release their juices, about 4–6 minutes. Pass the mixture through a fine sieve into a bowl to remove seeds; you should end up with roughly 1/3 cup juice. Return the juice to the pan with 2 tablespoons lemon juice and bring just to a simmer — do not reduce too much. Temper the eggs: Whisk together 3/8 cup sugar, 1 whole egg and 1 egg yolk with 1/4 teaspoon salt until slightly paler. Slowly drizzle about a quarter of the hot raspberry mixture into the eggs while whisking continuously to temper. Gradually add the remainder, then return everything to the pan and cook over low heat, stirring constantly, until the curd thickly coats the back of a spoon (about 4–6 minutes). Take care not to boil. Finish the curd: Remove from heat, stir in 1/2 stick (4 tablespoons) cubed unsalted butter and 1/2 teaspoon vanilla until smooth. Transfer to a heat-proof container and press plastic wrap directly onto the surface to prevent skin. Cool to room temperature then chill at least 1 hour until firm. Prepare the lemon dough: Combine 3/4 cup granulated sugar and the zest of 2 lemons in a bowl and rub together with fingertips to release oils. Add 1 stick (8 tablespoons) melted and cooled butter, 2 eggs, 2 tablespoons lemon juice and 1/2 teaspoon vanilla; whisk until smooth. Combine dry and wet: Whisk together 2 cups plain gluten free flour, 1/2 teaspoon xanthan gum (if needed), 1/2 teaspoon baking powder and 1/4 teaspoon salt. Fold into wet ingredients until you have a smooth, batter-like dough. It will be loose and quite soft — this is correct. Chill the dough: Refrigerate the dough for at least 2 hours (or overnight). Chilling firms the dough so it can be rolled and prevents excessive spreading during baking. Shape and fill: Preheat oven to 350°F (180°C) and line baking sheets. Use a 2-tablespoon scoop to portion dough, roll each scoop in 3/4 cup powdered sugar, and form into balls. Place 8 balls per sheet. Press a 1/2 tablespoon indentation halfway through each ball and spoon ~1 teaspoon of chilled raspberry curd into the centre. Bake and cool: Bake one tray at a time for 9–12 minutes until edges are cracked and curd is puffed but not boiling. Cool 5–10 minutes on the sheet, then transfer to a rack to cool completely. Cookies are excellent slightly warm but truly shine when chilled.

Storage Tips

Store finished cookies in a single layer or separated by parchment to avoid smudging the curd. At room temperature, they’ll stay fresh for 2–3 days; refrigeration extends their life to about a week but will firm the curd and slightly change the mouthfeel. For longer storage, flash-freeze cookies on a tray and then transfer to a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight to maintain the curd’s texture and avoid condensation on the cookie surface.

Ingredient Substitutions

If you don’t have raspberries, try blackberries or strawberries, but reduce added sugar slightly for sweeter berries. Swap the granulated sugar in the curd for superfine sugar if available — it dissolves faster for a silkier texture. For a dairy-free version, use a vegan butter and be aware the curd will set slightly differently; coconut cream can add richness but will alter flavor. If your gluten free blend already contains xanthan gum, omit the extra 1/2 teaspoon to avoid a gummy texture.

Serving Suggestions

Serve these with lightly whipped cream or a scoop of vanilla ice cream for an elegant dessert. They’re lovely with a pot of Earl Grey or a cold glass of sparkling lemonade. For gifting, stack them in parchment-lined boxes with a jar of leftover curd and a small spoon. On a brunch buffet, these pair well with yogurt parfaits and a fresh fruit platter.

Cultural Background

The idea of curd-filled pastries draws on classic European patisserie where fruit curds and buttery doughs are staples; lemon curd itself has a long history in British tea culture. Combining lemon with raspberries is a modern twist that nods to classic pairings — the acidity of citrus uplifts summer berries. Adapting the concept into small, cookie-sized portions is reflective of contemporary baking trends that favor handheld treats and flavor contrasts.

Seasonal Adaptations

In summer, use peak-season raspberries for the most vibrant curd. For autumn, swap lemon for orange and raspberries for roasted cranberries or spiced apple purée. Holiday versions can include a splash of Grand Marnier in the curd or a pinch of cinnamon in the dough. For spring, add a touch of floral cardamom to the dough for a delicate lift.

Meal Prep Tips

Make the curd up to two days in advance and keep chilled. The dough can be prepared the day before and left in the refrigerator overnight; portion, roll in powdered sugar and keep them chilled until ready to bake. Bake just before serving for the freshest texture, or bake in advance and chill — either way, these cookies travel well and are perfect for packed lunches or party platters.

These raspberry curd lemon cookies are a testament to how small techniques — tempering eggs, chilling dough, and watching curd temperature — produce reliably stunning results. Give them a try and tweak the fruit or citrus to make them your own; they’re easy to adapt and endlessly enjoyable.