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.

Place a sieve over a small bowl and pass the raspberry mixture through the sieve to remove the seeds.

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.

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.

Turn off the heat and add in the butter. Mix until it's fully melted and combined.

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.

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.

Crack in one egg and beat for a minute. Now add in the lemon juice and lemon extract. Mix well.

Combine the flour, baking soda and salt in a small bowl and mix.

Add the dry ingredients to the wet ingredients and fold gently with a spatula. Cover with plastic wrap and refrigerate for 3 hours.

Preheat the oven to 350F.

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.

Take each ball and roll in granulated sugar, then in powdered sugar.

Gently place on a cookie tray lined with parchment paper.

Press the cookies down halfway with a half tablespoon measuring spoon to make an indent.

Fill up the cookies with the raspberry curd—about 1-1 ¼ tsp.

Bake the cookies at 350 for about 15 minutes.

Take them out of the oven and leave on the pan for 10 minutes before transferring to a wire rack.

Enjoy!