Raspberry Curd
1-Combine the raspberries, water and ¼ cup: Combine the raspberries, water and ¼ cup (50g) of the sugar in a saucepan and cook over medium heat until the raspberries have broken down and softened, about 7-10 minutes. Mash it up with a spatula as it cooks.
2-Place a sieve over a small bowl: Place a sieve over a small bowl and pass the raspberry mixture through the sieve to remove the seeds. Let it cool down for a few minutes before the next step.
3-In the same saucepan, add the raspberry: In the same saucepan, add the raspberry puree back in. Add in the egg yolks, remaining 5 tablespoon (62g) of sugar, lemon juice and a pinch of salt.
4-Whisk this together really well and place: Whisk this together really well and place the pan on medium-low heat, stirring constantly. Cook until it starts to thicken, about 4-5 minutes. Don’t let it come to a boil or bubble. The mixture should be able to cover the back of a spoon, with a thick layer.
5-Turn off the heat and add in: Turn off the heat and add in the butter. Mix until it’s fully melted and combined.
6-Place the hot curd in a heatproof: Place the hot curd in a heatproof container and cover with plastic wrap or cling film- directly touching the surface of the curd, to prevent a skin from forming. Let this cool to room temperature and then place it in the fridge until it’s completely chilled and thickened.

Cookies
7-Massage the lemon zest and sugar together: Massage the lemon zest and sugar together for a few minutes to extract the oils. Then add the butter and beat with a stand mixer or whisk for a few minutes until light and fluffy.
8-Crack in one egg and beat for: Crack in one egg and beat for a minute. Now add in the lemon juice and lemon extract. Mix well.
9-Combine the flour, baking soda and salt: Combine the flour, baking soda and salt in a small bowl and mix.
10-Add the dry ingredients to the wet: Add the dry ingredients to the wet ingredients and fold gently with a spatula. Cover with plastic wrap and refrigerate for 3 hours. This is an important step so don’t skip it.
11-Preheat the oven to 350F: Preheat the oven to 350F.
12-Take the cookie dough out of the: Take the cookie dough out of the fridge and scoop about 2 tablespoon with a spoon or a 1.5-2 tablespoon cookie scoop. Roll into a ball with your hands and repeat with the rest of the dough. Will make about 14-16 cookies.
13-Take each ball and roll in granulated: Take each ball and roll in granulated sugar, making sure to cover it well. Once all of them are covered with granulated sugar, roll them in the powdered sugar – generously coating them.
14-Gently place on a cookie tray lined: Gently place on a cookie tray lined with parchment paper, making sure to leave space between them so they don’t spread into each other.
15-Press the cookies down halfway with a: Press the cookies down halfway with a half tablespoon measuring spoon to make an indent or crater to add the raspberry curd.
16-Fill up the cookies with the raspberry: Fill up the cookies with the raspberry curd – about 1-1 ¼ tsp.
17-Bake the cookies (one baking tray at: Bake the cookies (one baking tray at a time) at 350 for about 15 minutes, or until they’ve spread and developed some color on the bottom, and the edges of the cookies are set. Keep the second batch of cookies in the fridge while the first batch is baking.
18-Take them out of the oven and: Take them out of the oven and leave the cookies on the pan for 10 minutes before transferring to a wire rack. They’re very soft and need time to set before you can pick them up and transfer them.
19-Enjoy: Enjoy!