1-First Step: Make the raspberry curd Start with the filling so it has time to cool. In a medium saucepan, combine the 2 cups raspberries, 1 tablespoon water, 9 tablespoons sugar, and 1 1/2 tablespoons lemon juice. Cook over medium heat, stirring often, until the berries break down and the mixture looks saucy. If you are using frozen raspberries, there is no need to thaw them first. Next, whisk the 2 egg yolks in a small bowl. Slowly add a few spoonfuls of the hot raspberry mixture to the yolks while whisking so they do not scramble. Then pour the yolk mixture back into the saucepan and keep stirring over medium-low heat until the curd thickens enough to coat the back of a spoon. This usually takes about 8 to 10 minutes. Stir in the pinch of salt and the 2 tablespoons softened unsalted butter until smooth. For a silky finish, strain the curd through a fine mesh sieve into a bowl to remove the seeds. This step is optional if you enjoy a little texture, but it gives the raspberry curd a polished look. Set it aside to cool completely before filling the cookies.

2-Second Step: Mix the lemon cookie dough Preheat your oven to 350°F and line baking sheets with parchment paper. In a large mixing bowl, combine the 1 cup granulated sugar, 1/2 cup softened unsalted butter, and zest of 2 lemons. Beat until the mixture looks light and fluffy. This is where the lemon cookies start to smell amazing, so take a moment to enjoy the citrus aroma. Add the 1 egg, 3 tablespoons lemon juice, and 1 1/2 teaspoons lemon extract. Mix until smooth and well blended. In a separate bowl, whisk together the 2 cups all-purpose flour, 3/8 teaspoon baking soda, and 1/2 teaspoon salt. Stir the dry ingredients into the wet mixture a little at a time until a soft dough forms. Do not overmix, or the cookies can turn dense.

3-Third Step: Shape and coat the cookies Place powdered sugar in one shallow bowl and granulated sugar in another. Scoop the dough into small portions and roll each one into a ball. First roll the dough balls in the granulated sugar, then in the powdered sugar. This double coating gives the cookies their pretty finish and a touch of crunch. Arrange the dough balls on the prepared baking sheets, leaving space between them so they can spread. If you want slightly larger sandwich cookies, you can make them a bit bigger, but keep the size consistent for even baking. For a lighter texture, do not flatten them too much before baking.

4-Fourth Step: Bake the lemon cookies Bake for about 10 to 12 minutes, or until the edges are just turning golden and the centers still look soft. The cookies will continue to set as they cool, so avoid overbaking. If your oven runs hot, start checking around the 9 minute mark. Once baked, let the cookies rest on the pan for 5 minutes, then transfer them to a wire rack. Cooling fully is important, especially if you plan to fill them with raspberry curd. Warm cookies can melt the filling and make the texture too soft.

5-Final Step: Fill and serve When both the cookies and curd are completely cool, spread or pipe a spoonful of raspberry curd onto the flat side of one cookie and top with another. You can also serve the curd in the center of a single cookie if you want a simpler presentation. The tart filling and lemon cookies work beautifully together, giving you a dessert that feels cheerful and special. If you are serving a crowd, set the cookies on a platter and dust lightly with extra powdered sugar. They look lovely next to other berry desserts like triple berry tiramisu or a plate of fresh fruit. For a full dessert tray, pair them with other bright bakes and keep the lemon raspberry theme going strong.