This recipe is the kind of sweet that sneaks into summer gatherings and becomes a request at every potluck. I first developed these cookies on a sunlit afternoon when I had a bumper crop of lemons and a small box of frozen raspberries left over from jam-making. The lemon base is tender and buttery, almost like a shortbread that melts on the tongue, while the raspberry curd in the center gives a fresh, slightly tart lift—bright, smooth and just creamy enough to feel decadent without being heavy. I remember handing a plate of warm cookies to my neighbor and watching her eyes light up after the first bite.

What makes these especially lovely is how they balance texture and flavor: the cookie edges crack just a little as they spread, the centers stay soft, and the chilled cookies have that crisp, cold bite that pairs beautifully with a cup of iced tea. I developed the gluten-free version because a friend with celiac told me she missed delicate, bakery-style cookies. After a few trials adjusting the gum and hydration, these landed perfectly—soft, not gummy, with a gentle lemon aroma that complements the raspberry center. They’re my go-to summer treat and always disappear fast.

Ingredients

• Raspberries: Use 1 1/4 cups fresh or frozen raspberries for the curd. Fresh are ideal for flavor and aroma; frozen work well too—thaw briefly and drain. I like Driscoll's for consistent sweetness, but any ripe raspberries will do. The fruit provides the curd’s bright color and tart balance.
• Lemon juice: 2 tablespoons freshly squeezed for the curd and an additional 2 tablespoons for the cookie dough—fresh juice is essential for clean acidity; bottled juice lacks brightness.
• Sugars: Use granulated (for the curd and dough) and powdered sugar (for rolling). Granulated sugar in the curd stabilizes the eggs while powdered sugar creates a pretty crackle on the cookie surface.
• Eggs: Room-temperature eggs (1 whole + 1 yolk for curd; 2 whole for dough) ensure the curd emulsifies properly and the dough binds without seizing or curdling.
• Butter: Unsalted butter, 1/2 cup (1 stick) total: 1/4 cup for the curd and 1/2 cup for the dough (melted). Use high-quality butter for better flavor—Kerrygold or Plugrá bring a rich finish.
• Gluten-free flour blend & xanthan gum: 2 cups of a plain gluten-free flour blend plus 1/2 tsp xanthan gum if your blend lacks it. I used Doves Farm Freee plain blend. The blend and gum create structure without toughness.
• Leavening and flavorings: 1/2 teaspoon baking powder, 1/4 teaspoon fine salt, 1/2 teaspoon vanilla paste (or extract), and zest of two lemons for a concentrated lemon aroma.

Instructions

Make the raspberry curd: Place 1 1/4 cups raspberries in a small saucepan over medium heat and cook until broken down and juicy. Press through a fine sieve into a bowl—discard seeds. Measure about 1/3 cup strained juice, return to the pan, and add 2 tablespoons lemon juice. In a heatproof bowl, whisk 1/3 cup sugar, 1 whole egg and 1 yolk, plus 1/4 teaspoon salt until pale. Heat the juice mixture just to a simmer, then slowly drizzle into the egg mixture while whisking to temper. Return to low heat and stir constantly until mixture thickly coats the back of a spoon (about 4–6 minutes). Do not boil. Remove from heat; whisk in 1/4 cup cold butter cubes and 1/2 teaspoon vanilla until smooth. Press plastic wrap directly onto surface; cool to room temperature then chill at least 1 hour. Prepare the lemon dough: In a large bowl rub 3/4 cup granulated sugar with the zest of 2 lemons to release oils. Add 1/2 cup melted and cooled butter, 2 room-temperature eggs, 2 tablespoons lemon juice and 1/2 teaspoon vanilla; whisk until combined. Whisk together 2 cups gluten-free flour blend, 1/2 tsp xanthan gum, 1/2 tsp baking powder and 1/4 tsp salt; fold into wet ingredients until a smooth, batter-like dough forms. It will be loose and soft—this is correct. Cover and chill at least 2 hours (or overnight) to firm up. Shape and fill: Preheat oven to 350°F (180°C) and line baking sheets with parchment. Scoop 2-tablespoon portions of chilled dough, roll in 3/4 cup powdered sugar to coat, and place 8 per sheet. Use a 1/2 tablespoon measure to press an indentation halfway through each ball; fill each with a generous 1 teaspoon raspberry curd. Reserve any extra curd for serving. Bake and cool: Bake one sheet at a time for 9–12 minutes until cookies have spread, cracked at edges, and curd centers are slightly puffed but not bubbling. Allow cookies to cool on sheet 5–10 minutes before transferring to a rack. They are lovely warm but show best chilled.

Storage Tips

Store the cookies in a single layer or two layers separated by parchment in an airtight container at room temperature for up to 2–3 days. For longer storage, refrigerate up to 1 week—the chilled texture is delightful. Freeze baked cookies in a sealed bag or container for up to 3 months; defrost in the fridge, then bring to room temperature before serving. Extra curd keeps up to 10 days refrigerated; freeze small portions in an ice cube tray and transfer to a bag for longer preservation.

Ingredient Substitutions

Swap raspberries for blueberries or blackberries for slightly different flavor profiles—berries with high acidity produce a firmer curd. Replace the butter in the dough with plant-based stick margarine for a dairy-reduced version, though the flavor will be less rich. If your gluten-free blend already contains xanthan gum, omit the added 1/2 teaspoon. For a less sweet curd, reduce curd sugar by 1 tablespoon but test for set; acidity balances sweetness, so adjust carefully.

Serving Suggestions

Serve these with a cup of strong tea or an iced floral tea for summer afternoons. They’re beautiful on dessert platters alongside lemon bars and shortbread. For a party, arrange chilled cookies on a slate board with extra curd in a small jar for guests to add. Garnish with a thin lemon slice or a dusting of extra powdered sugar for visual contrast.

Cultural Background

Curds—typically made from citrus—have a long tradition in British and European baking as a spread and filling; raspberry curd is a modern twist that borrows the technique. Pairing curd with shortbread-like cookies echoes classic tart-and-sweet European desserts while the gluten-free adaptation meets contemporary dietary needs. The idea of a filled cookie has roots across cultures, from jam-filled thumbprints to Italian biscotti variations, and this recipe is a summery interpretation.

Seasonal Adaptations

In summer use fresh raspberries and the fullest lemons you can find. In cooler months, frozen berries work well—thaw and drain before making curd. For a festive winter version, substitute blood orange juice for lemon and add a pinch of cinnamon to the dough. Mini versions (use 1 teaspoon dough and 1/4 teaspoon curd) are perfect for cookie exchanges and reduce baking time slightly.

Meal Prep Tips

Make the curd up to 10 days ahead and chill. Mix the dough a day before baking and keep it refrigerated overnight—this deepens flavor and makes rolling easier. Keep rolled-and-sugared dough balls chilled until ready to bake; bake sheets one at a time, keeping the next batch refrigerated on a second sheet. Pack finished cookies in airtight containers with parchment layers for easy grab-and-go treats.

These raspberry curd lemon cookies are a bright, buttery celebration of summer fruit and citrus. Share them with friends, stash a few in the fridge for a chilled treat, and make the curd ahead to turn quick baking into a relaxed, joyful activity.