Raspberry Curd
In a saucepan, combine raspberries, water, and ¼ cup (50g) sugar. Cook over medium heat for 7–10 minutes, mashing as they soften.
Strain through a sieve into a bowl to remove seeds (optional for smoother texture). Let cool slightly.
Return puree to the saucepan. Add egg yolks, remaining sugar, lemon juice, and salt.
Cook over medium-low heat, stirring constantly, until thickened (4–5 minutes). Do not boil.
Remove from heat and stir in butter until fully melted.
Cover with plastic wrap directly touching the surface. Cool to room temperature, then refrigerate until thick.
Lemon Cookies
Rub lemon zest and sugar together to release oils. Add butter and beat until light and fluffy.
Mix in egg, then lemon juice and lemon extract.
In a separate bowl, combine flour, baking soda, and salt.
Fold dry ingredients into wet mixture. Cover and refrigerate for 3 hours (important step).
Preheat oven to 350°F (175°C).
Scoop 1.5–2 tbsp dough, roll into balls (14–16 cookies).
Roll each ball in granulated sugar, then generously in powdered sugar.
Place on lined baking tray with space between cookies.
Press a small indent into each cookie.
Fill each with 1–1¼ tsp raspberry curd.
Bake for ~15 minutes until edges are set and bottoms lightly golden.
Cool on tray for 10 minutes, then transfer to a wire rack.