Lemon Crème Brûlée Cookies
Ingredients
- 2 ¼ cwhole milk
- 6egg yolks
- 1 c2 tbsp granulated white sugar
225 g
- ⅛ tspsalt
- ½ tbspvanilla bean paste
- 2 tbsplemon zest
- 3 ½ tbspcornstarch
- 3 tbspunsalted butter
cut in cubes
- ½ cgranulated white sugar
- ½ tbsplemon zest
- 2 ¾ call-purpose flour spooned and leveled
- ½ tspbaking powder
- ½ tspbaking soda
- ½ tspsalt
- 1 cgranulated white sugar
- 1 cunsalted butter
softened
- 1egg
at room temperature
- 1 tspvanilla bean paste
- 2 ½ tbsplemon zest
- ½ cgranulated white sugar
for the brûlée topping
Directions
For the lemon pastry cream
- 1
In a medium saucepan, heat the milk over medium-low heat just until it’s steaming. Then, turn heat down to low until ready to use.
- 2
To a large bowl add the egg yolks, sugar, lemon zest, salt, vanilla and cornstarch and whisk until combined and a pale-yellow color. (It will be thick at first but will get smooth as you whisk.)
- 3
Add in ¼ of the heated milk while stirring vigorously. Then, add the rest in and stir to combine.
- 4
Transfer the mixture to the saucepan. Heat over medium-low heat and cook for 8-12 minutes, whisking continuously, until the mixture is thick and soft peaks form. (It could take longer depending on your stovetop and kind of saucepan you are using.)
- 5
Remove the pastry cream from the heat and transfer it to a bowl. Add in the butter and mix to combine. Place plastic wrap right on top of the pastry cream to prevent a skin from forming. Chill it in the fridge until completely cold.
For the lemon sugar
- 1
Add the sugar and lemon zest to a bowl and combine. Set aside.
For the lemon sugar cookies
- 1
Preheat your oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper and set aside.
- 2
In a large bowl, whisk together the flour, baking powder, baking soda and salt. Then set aside.
- 3
In a large bowl cream together the butter and granulated sugar together with an electric mixer on high speed until fluffy, about two minutes.(You can also use a stand mixer fit with a paddle attachment.)
- 4
Add in the egg, vanilla and lemon zest and mix on medium speed until pale in color and fluffy, 1-2 minutes.
- 5
Slowly add in the dry ingredients. Mix on low speed just until the dough pulls together.
- 6
Scoop the dough into balls with a large cookie scoop. Roll into balls. Then, roll each cookie dough ball in the lemon sugar.
- 7
Place the dough on to parchment-lined cookie sheets and slightly flatten each ball. (Bake 6 cookies at a time.)
- 8
Bake the cookies for 9-10 minutes, then let them cool on the baking sheet for 5 minutes. Transfer the baked cookies to a cooling rack to finish cooling.(When the cookies are straight out of the oven, scoot a circular cookie cutter around them to give them a perfect circular shape.)
Assembling the cookies
- 1
Transfer the pastry cream to a piping bag fit with a small circular tip. Once the cookies are cooled, pipe pastry cream on top of each cookie.
- 2
Sprinkle about 1 teaspoon of sugar over each and use a kitchen torch to brûlée the sugar until it is golden brown and smells like roasted marshmallows. Yum!
- 3
Let the cookies cool for 10 minutes after torching, then enjoy! (Add the pastry cream on top only when you're ready to serve the cookies. The cookies do get soggy after a few hour so you'll want to enjoy them right away.)
Lemon Crème Brûlée Cookies
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About this Recipe
Craving a dessert that combines the buttery chewiness of a sugar cookie with the elegant crackle of crème brûlée? These Lemon Crème Brûlée Cookies are designed for exactly that, delivering an extraordinary treat that lemon lovers will adore.
Why These Cookies Work
The magic of these Lemon Crème Brûlée Cookies lies in their layered complexity. You get a perfectly soft and chewy lemon sugar cookie as the foundation, generously filled with a rich, creamy lemon pastry cream. The pièce de résistance is the signature caramelized sugar topping, creating that irresistible crisp texture and burnt sugar aroma that sets traditional crème brûlée apart. It's a symphony of textures and bright, sweet flavors.
What to Expect
Prepare for a delightful journey for your senses. Each bite begins with a satisfying crack as you break through the golden, glassy caramelized sugar. This gives way to the smooth, velvety lemon pastry cream, bursting with bright, tangy citrus notes. Beneath it all, the tender, buttery lemon sugar cookie provides a comforting chewiness, balancing the richness of the cream and the sweetness of the brûlée. These cookies are a decadent, multi-textured dessert that offers a sophisticated twist on a classic.
Customization & Variations
While these cookies shine with their specific lemon profile, you can gently tweak the lemon intensity to suit your taste. For a bolder lemon flavor, consider adding a touch more lemon zest to both the cookie dough and the pastry cream. If you prefer a more subtle citrus note, you can slightly reduce the zest. The caramelized sugar topping is essential for the true crème brûlée experience, offering a delightful textural contrast.
Serving & Context
These delicious Lemon Crème Brûlée Cookies are perfect for special occasions, holiday gatherings, or simply when you want to elevate your dessert game. They make an impressive presentation on any dessert platter and are wonderful served alongside a cup of coffee or tea for an indulgent treat.