Raspberry Curd Sandwich Cookies

Late spring early summer is a really fun time for sandwiches. It’s probably my favorite time, since the weather is heating up and the days are warm and bright. Sandwiches of all sorts are uncomplicated, quick to prepare and leave you with enough time to get outside and enjoy the hours. These sandwiches are no exception.

These, however, wouldn’t be described as your typical sandwich. I know, it was a little unfair of me to blather on about sandwiches when I’m really presenting a dessert option. But I run the ship here so I think I’m allowed. Besides, once these sandwiches are tasted, all will be forgiven. After making my birthday cake last week, I had raspberry curd leftover and couldn’t eat it from a spoon for risk of embarrassment. I figure this is a good substitute.

It follows the good sandwich rules. Simple ingredients, easy preparation, great on flavors and taste. I really think they’d make a great party snack. ¬†Memorial Day, anyone?

Raspberry Curd Sandwich Cookies
Recipe type: dessert, party food
Prep time: 
Cook time: 
Total time: 

Serves: 4

  • For raspberry curd:
  • 1 cup sugar
  • 1 lemon, zested
  • ¼ cup fresh lemon juice
  • 8 large egg yolks
  • 10 Tbsp. butter, cut into ½ pieces
  • 1 cup raspberries
  • For whipped cream:
  • 1 cup heavy cream
  • 2 Tbsp. sugar
  • For cookies:
  • 4 sheets chocolate graham crackers
  • 4 Tbsp. raspberry curd
  • 4 Tbsp. whipped cream plus additional for topping

  1. In a medium sauce pan, combine sugar, zest and egg yolks. Whisk in lemon juice. Place the pan over medium heat. Once hot, add in butter.
  2. Cook, whisking constantly, until butter has melted. The mixture will thicken and should coat the back of a spoon. Do not boil. Remove from pan and continue to whisk.
  3. Pour the mixture through a fine mesh sieve into a bowl. Press plastic wrap against the mixture and place it in the fridge until cool.
  4. In a blender, puree the raspberries. Strain through a sieve into a bowl to remove the solids. Fold the raspberry puree into the cooled curd.
  5. For whipped cream: Pour the cream into the bowl of a stand mixer. Whip on high speed for 2 minutes. Add in sugar, then return the mixer to high speed until the mixture has thickened and formed a whipped cream.
  6. To assemble cookies: Break the cookies into 8 squares. On four squares, pour 1 tablespoon raspberry curd. Top with 1 tablespoon whipped cream. Place the remaining cookies on top. Garnish with additional whipped cream.


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