Lemon Cookies with Raspberry Curd Pressure Cooker Recipe
These lemon cookies with raspberry curd are soft, crinkly, and full of citrus zest, filled with a luscious raspberry curd that's bursting with tart fruit flavor. A delightful no-fuss dessert perfect for springtime baking!
Equipment
- 1 Mixing bowl large
- 1 Whisk
- 1 Microplane or zester
- 1 Cookie scoop 1.5-2 tablespoon size
- 1 Pressure cooker
Ingredients
Ingredients
- 2 lemons zested
- 1 cup granulated sugar
- 0.5 cup unsalted butter softened
- 1 egg
- 3 tablespoon lemon juice
- 1.5 teaspoon lemon extract
- 2 cup all-purpose flour
- 0.375 teaspoon baking soda
- 0.5 teaspoon salt
- powdered sugar enough to roll the cookie balls in
- granulated sugar enough to roll the cookie balls in
- 2 cups raspberries fresh or frozen
- 1 tablespoon water
- 9 tablespoon sugar
- 1.5 tablespoon lemon juice
- 2 egg yolks
- salt pinch
- 2 tablespoon unsalted butter softened
Instructions
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Rub together the lemon zest and sugar with your fingers until fragrant.
- Add softened butter and cream together with the lemon-sugar mix until light and fluffy.
- Beat in the egg, lemon juice, and extract until smooth.
- Whisk flour, baking soda, and salt in a separate bowl, then fold into wet ingredients. Chill for 3 hours.
- Roll dough into balls and coat first in granulated sugar, then in powdered sugar. Place on baking sheet.
- Press each cookie down gently to create an indent and fill with raspberry curd (about 1-1¼ tsp).
- Bake for 15 minutes. Allow to cool on the pan for 10 minutes before transferring to cooling rack.
- In the pressure cooker, combine raspberries, water, sugar, and lemon juice. Cook until fruit is broken down.
- Strain to remove seeds, then stir in egg yolks, more sugar, lemon juice, salt, and butter. Cook until thickened.
- Transfer to container, cool to room temperature, cover, and refrigerate until chilled before serving on cookies.
Notes
Chilling the dough for 3 hours is essential. Roll in granulated sugar before powdered to get the best crinkle effect. Store cookies and curd separately for best texture.