Lemon 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
Scale
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
