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. Let it cool down for a few minutes.

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 the mixture together 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 directly touching the surface. Cool to room temperature and then refrigerate until fully chilled.

Massage the lemon zest and sugar together for a few minutes to extract the oils. Add the butter and beat until light and fluffy.

Crack in the 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 and refrigerate for 3 hours.

Preheat the oven to 350F.

Scoop about 2 tablespoon of the dough, roll into a ball, and repeat with the rest. Roll each ball in granulated sugar, then in powdered sugar.

Place on a cookie tray lined with parchment paper, leaving space between them. Press down halfway with a spoon to create an indent.

Fill the indents with raspberry curd, about 1-1 ¼ tsp.

Bake for about 15 minutes or until the edges are set and cookies have spread.

Leave the cookies on the pan for 10 minutes before transferring to a wire rack.