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This tangy and sweet lemon curd crème brûlée cookie recipe combines two beloved desserts into one spectacular treat. The buttery cookie base provides the perfect foundation for the bright, zesty lemon curd filling, while the caramelized sugar topping adds that signature crème brûlée crack we all crave.
I first created these cookies for a spring garden party and they were the first dessert to disappear. My guests couldn't believe they were homemade and not from a fancy bakery. Now they're my signature dessert whenever I need to impress without spending hours in the kitchen.
Ingredients
- All purpose flour: Provides the perfect structure for these tender cookies
- Unsalted butter: Gives rich flavor and allows you to control the salt level
- Granulated sugar: Sweetens the dough and creates that gorgeous brûléed topping
- Large egg: Binds everything together for the perfect texture
- Lemon zest: Contains essential oils that infuse bright citrus flavor throughout
- Lemon juice: Adds tanginess that balances the sweetness perfectly
- Vanilla extract: Enhances all the other flavors without overpowering
- Baking powder: Provides just enough lift without making them cakey
- Salt: Balances sweetness and enhances flavor
- Lemon curd: Creates that luscious filling that makes these cookies special
Step-by-Step Instructions
- Prepare Your Workspace:
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Having everything ready before you begin ensures a smooth baking process. Make sure your butter is properly softened not melted for the best texture.
- Create The Cookie Base:
- In a large mixing bowl cream together the softened butter and sugar until the mixture becomes noticeably lighter in color and fluffy in texture about 3 minutes with an electric mixer. This incorporates air into the dough resulting in tender cookies with the perfect crumb.
- Add Wet Ingredients:
- Mix in the egg lemon zest lemon juice and vanilla extract until fully incorporated. The mixture might look slightly curdled at this point but don't worry that's completely normal. The bright yellow color shows you've added enough zest for proper flavor.
- Incorporate Dry Ingredients:
- Whisk together flour baking powder and salt in a separate bowl then gradually add to the wet ingredients mixing just until no dry streaks remain. Overmixing at this stage will develop gluten making tough cookies so stop as soon as everything is combined.
- Shape And Fill Cookies:
- Scoop tablespoon sized portions of dough onto your prepared baking sheet leaving about 2 inches between each. Use your thumb or the back of a measuring teaspoon to create a well in the center of each cookie. Fill each indentation with approximately half a teaspoon of lemon curd being careful not to overfill.
- Bake To Perfection:
- Bake for 12 to 15 minutes until the edges are just beginning to turn golden. The centers should still look soft but will set as they cool. Remove from the oven and immediately sprinkle the tops with the remaining sugar while they're still hot.
- Create The Brûlée Effect:
- Using a kitchen torch hold the flame about 2 inches from the cookie surface moving constantly across the sugar topping until it melts and caramelizes to a rich amber color. Let cool for at least 5 minutes before serving to allow the caramelized sugar to harden.
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The lemon curd is truly the star of this recipe. I make mine from scratch whenever possible using fresh organic lemons. The difference in flavor is remarkable compared to store bought varieties. My grandmother taught me to add a tiny pinch of turmeric to enhance the yellow color without affecting the taste.
Make Ahead Options
These cookies can be prepared in stages if you're short on time. The cookie dough can be made up to 2 days ahead and refrigerated. You can even bake the cookies and add the lemon curd filling then store them in an airtight container. Just save the brûlée topping for right before serving to maintain that perfect crackling texture. For the freshest presentation add the sugar and torch it within 4 hours of serving.
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Storage Tips
Store these cookies in a single layer in an airtight container at room temperature for up to 3 days. If you need to stack them place a sheet of parchment paper between layers to prevent sticking. For longer storage you can freeze the unfilled cookies for up to 3 months. Thaw at room temperature before adding the lemon curd and brûlée topping. Note that once the sugar has been caramelized the texture will change if refrigerated so it's best to add this finishing touch shortly before serving.
Flavor Variations
While the classic lemon version is hard to beat this cookie base works beautifully with other citrus flavors too. Try using lime zest and lime curd for a Key lime pie variation or orange zest and orange marmalade for a sophisticated twist. You can even experiment with passion fruit curd or raspberry curd for something truly unique. Just ensure whatever filling you choose has a similar consistency to lemon curd for the best results.
Serving Suggestions
These elegant cookies deserve a special presentation. Serve them on a white platter dusted with powdered sugar and garnished with thin lemon slices and fresh mint leaves for a striking display. They pair beautifully with afternoon tea especially Earl Grey which complements the citrus notes perfectly. For dessert they're delightful alongside a small scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream.
Frequently Asked Questions
- → Can I use store-bought lemon curd?
Yes, store-bought lemon curd works perfectly for this recipe. Opt for a high-quality brand to ensure vibrant flavor.
- → What if I don't have a kitchen torch?
If you don't have a kitchen torch, you can carefully broil the cookies in the oven for a few seconds to caramelize the sugar.
- → How do I ensure the cookies stay soft?
Avoid overbaking the cookies. Remove them from the oven as soon as their edges turn lightly golden to keep them soft in the center.
- → Can I make these cookies gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend. Keep in mind this might slightly change the texture.
- → How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them.
- → Can the sugar topping be skipped?
The brûlée sugar topping adds a crisp texture and caramelized flavor, but the cookies are still delicious without it.