Lemon Curd Crème Brûlée Cookies Recipe
Introduction
These Luscious Lemon Curd Crème Brûlée Cookies combine the best of two beloved desserts for a delightful treat. Crisp on the outside with a creamy, tangy lemon center and a caramelized sugar topping, they’re ready in just 30 minutes. Perfect for any occasion, these cookies will impress friends and family alike.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup lemon curd
- 1/4 cup turbinado sugar (for topping)
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
- Step 4: Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb to make an indentation in the center of each cookie.
- Step 5: Fill each indentation with about 1/2 teaspoon of lemon curd.
- Step 6: Bake for 10–12 minutes or until the edges are lightly golden. Remove from the oven and let cool slightly.
- Step 7: Sprinkle turbinado sugar over the lemon curd on each cookie. Use a kitchen torch to caramelize the sugar until it is bubbly and golden, creating the signature crème brûlée topping.
Tips & Variations
- Chill the dough for 30 minutes before baking to prevent the cookies from spreading too much.
- Use store-bought lemon curd for convenience, or try homemade lemon curd for a richer flavor.
- For a twist, substitute lemon curd with blood orange or passionfruit curd to add a tropical flair.
- Sprinkle a pinch of flaky sea salt on top to balance the sweetness of the caramelized sugar.
- For gluten-free cookies, replace all-purpose flour with a 1:1 gluten-free flour blend.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. Before serving, allow refrigerated cookies to come to room temperature for the best texture. Re-torch the sugar topping briefly if needed to restore crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought lemon curd for these cookies?
Yes, store-bought lemon curd works perfectly and saves time. However, homemade lemon curd offers a fresher, more vibrant flavor if you have the time to prepare it.
How do I get the crème brûlée topping crispy without burning it?
Sprinkle an even, thin layer of sugar on top of the lemon curd. Use a kitchen torch in short bursts and keep the flame moving to caramelize the sugar evenly without burning it.
PrintLemon Curd Crème Brûlée Cookies Recipe
Luscious Lemon Curd Crème Brûlée Cookies combine the tangy brightness of lemon curd with the rich, caramelized sugar topping of crème brûlée, all nestled within a tender, buttery cookie. These delightful treats offer a unique texture contrast with their crisp caramel shell and soft, creamy centers, perfect for a sophisticated yet easy-to-make dessert ready in just 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-British Fusion
Ingredients
For the Crust:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup lemon curd
- 1/4 cup turbinado sugar (for topping)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy, ensuring a smooth base for your cookie dough. Beat in the eggs one at a time, followed by the vanilla extract to infuse flavor.
- Combine Dry Ingredients: In a separate mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet butter mixture, mixing just until combined to keep the dough tender and prevent overworking.
- Shape the Cookies: Roll the dough into 1-inch balls and place them evenly spaced on the prepared baking sheet. Use your thumb or the back of a spoon to gently make an indentation in the center of each ball to hold the lemon curd filling.
- Fill and Bake: Spoon about 1/2 teaspoon of lemon curd into the indentation of each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn a light golden color, signaling they are perfectly baked.
- Caramelize the Sugar Topping: Remove the cookies from the oven and allow them to cool slightly. Sprinkle turbinado sugar evenly over the lemon curd on each cookie. Using a kitchen torch, carefully caramelize the sugar by heating until it bubbles and achieves a golden, crispy brûlée crust. Let cool completely before serving to enjoy the delightful textural contrast.
Notes
- Chill the dough for at least 30 minutes before baking to prevent cookies from spreading too thin and to enhance texture.
- Use parchment paper to ensure even baking and easy removal of the cookies.
- A kitchen torch is recommended for caramelizing the sugar topping for a perfect crispy crust without burning.
- Store-bought lemon curd works great for convenience, but homemade lemon curd will provide a fresher, more vibrant flavor.
- To make this recipe gluten-free, substitute all-purpose flour with a certified 1:1 gluten-free baking flour blend and ensure all other ingredients are gluten-free.
- Avoid overmixing the dough to keep cookies tender rather than tough.
Keywords: lemon curd cookies, crème brûlée cookies, lemon desserts, caramelized sugar topping, easy lemon cookies, quick baking recipes, buttery cookies, citrus dessert
