Tangy Lemon Curd Brûlée Cookies (Print version)
Soft lemon thumbprint cookies filled with lemon curd and finished with a thin, crackly brûléed sugar shell.
# Ingredients:
For the cookie dough
01 -
1 1/2 cups (190 g) all-purpose flour
02 -
1/2 teaspoon baking powder
03 -
1/4 teaspoon fine salt
04 -
1/2 cup (113 g) unsalted butter, softened
05 -
3/4 cup (150 g) granulated sugar
06 -
1 large egg yolk
07 -
1 tablespoon finely grated lemon zest
08 -
1 tablespoon fresh lemon juice
09 -
1 teaspoon vanilla extract
For the filling and topping
10 -
1/2 cup (160 g) thick lemon curd, chilled
11 -
3 tablespoons granulated sugar, for brûlée topping
# Instructions:
01 -
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 -
Whisk the flour, baking powder, and salt in a medium bowl until evenly combined.
03 -
Beat the softened butter and 3/4 cup sugar for 2-3 minutes, until pale and fluffy. Beat in the egg yolk, lemon zest, lemon juice, and vanilla.
04 -
Add the dry ingredients and mix on low just until no dry flour remains. Chill the dough for 20 minutes if it feels very soft.
05 -
Scoop 1 1/2 tablespoon portions of dough and roll into balls. Set them 2 inches apart, press a deep well into each center, and fill each with about 1 teaspoon chilled lemon curd.
06 -
Bake for 11-13 minutes, until the edges look set and just lightly golden. Cool on the pan for 10 minutes, then move to a rack to cool completely.
07 -
Sprinkle a thin layer of sugar over the lemon curd centers. Use a kitchen torch to melt and caramelize the sugar until amber and crisp. Let stand 2 minutes before serving.
# Good to know:
01 -
Best served within a few hours of torching for the crispest sugar shell.
02 -
Use thick, chilled lemon curd so the filling stays in place.