In a saucepan, combine 2 cups of raspberries, 1 tablespoon of water, and ¼ cup of sugar. Cook over medium heat for about 7-10 minutes until the raspberries break down. For a smoother texture, strain the mixture through a sieve. Return the puree to the saucepan and stir in 2 egg yolks, the remaining sugar, 1½ tablespoons of lemon juice, and a pinch of salt. Cook gently, stirring constantly for about 4-5 minutes until thickened, then mix in 2 tablespoons of softened butter, cool, and refrigerate.

In a mixing bowl, combine the zest of 2 lemons and 1 cup of granulated sugar, using your fingers to rub them together to release the oils. Then, beat in ½ cup of softened unsalted butter until fluffy. Add 1 egg, 3 tablespoons of lemon juice, and 1½ teaspoons of lemon extract, mixing until well combined. In a separate bowl, whisk together 2 cups of flour, ⅜ teaspoon of baking soda, and ½ teaspoon of salt. Gradually fold the dry ingredients into the wet mixture until just combined, then chill the dough in the refrigerator for 2-3 hours.

Preheat the oven to 350°F (175°C). Using a cookie scoop, portion the chilled dough into balls and roll them in granulated sugar, followed by powdered sugar for a lovely finish. Place the cookies on a lined baking sheet, ensuring they have space between them. Using a measuring spoon, gently indent each cookie and fill the center with raspberry curd. Bake for about 15 minutes or until the edges are set and the tops are slightly crinkly. Let them cool on the pan for a few minutes before transferring to wire racks.

Once cooled, these delightful Lemon Cookies with Raspberry Curd can be served. They fit perfectly alongside a cup of tea or coffee, making for a refreshing treat.