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Lemon Crème Brûlée Cookies Recipe

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These Lemon Crème Brûlée Cookies combine the creamy richness of lemon pastry cream with a crisp sugar-topped cookie base. Featuring a zesty lemon flavor infused throughout the cookie dough, sugar coating, and pastry cream, these cookies are beautifully finished with a caramelized brûlée sugar topping for a delightful texture and flavor contrast. Perfect for special occasions or an elegant treat.

Ingredients

Lemon Pastry Cream

  • 2 1/4 cups (540 ml) whole milk
  • 6 egg yolks
  • 1 cup + 2 tbsp (225 g) granulated white sugar
  • 1/8 tsp salt
  • 1/2 tbsp vanilla bean paste
  • 2 tbsp lemon zest
  • 3 1/2 tbsp (28 g) cornstarch
  • 3 tbsp (42 g) unsalted butter, cut in cubes

Lemon Sugar

  • 1/2 cup (100 g) granulated white sugar
  • 1/2 tbsp lemon zest

Lemon Sugar Cookies

  • 2 3/4 cups (344 g) all-purpose flour, spooned and leveled
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup (200 g) granulated white sugar
  • 1 cup (224 g) unsalted butter, softened
  • 1 egg, at room temperature
  • 1 tsp vanilla bean paste
  • 2 1/2 tbsp lemon zest

For Brûlée Topping

  • 1/2 cup (100 g) granulated white sugar

Instructions

  1. Prepare Lemon Pastry Cream: In a medium saucepan over medium-low heat, warm the milk until steaming. Reduce heat to low and keep warm.
  2. Mix Egg Yolks and Sugar: Whisk egg yolks, 1 cup + 2 tbsp granulated sugar, lemon zest, salt, vanilla bean paste, and cornstarch in a large bowl until pale yellow and combined, initially thick but smooth as you whisk.
  3. Temper Egg Mixture: Gradually whisk 1/4 of the warmed milk into the egg mixture to temper. Then add the remaining milk while stirring constantly to combine.
  4. Cook Pastry Cream: Transfer mixture back to saucepan and cook over medium-low heat for 8-12 minutes, whisking continuously until thickened and soft peaks form. Timing varies depending on heat and cookware.
  5. Finish Pastry Cream: Remove from heat. Stir in cubed butter until smooth. Cover surface with plastic wrap and chill in refrigerator until completely cold.
  6. Make Lemon Sugar: Combine 1/2 cup granulated sugar with 1/2 tbsp lemon zest in a bowl. Set aside.
  7. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Mix Dry Ingredients: Whisk flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
  9. Cream Butter and Sugar: Using electric or stand mixer, beat softened butter and 1 cup granulated sugar on high speed until fluffy, about 2 minutes.
  10. Add Wet Ingredients: Mix in egg, vanilla bean paste, and lemon zest on medium speed until mixture is pale and fluffy, 1-2 minutes.
  11. Combine Dough: Gradually add dry ingredients into wet ingredients. Mix on low speed just until dough comes together.
  12. Form Dough Balls: Scoop dough with a large cookie scoop and roll each into a ball. Then roll each ball in the prepared lemon sugar to coat.
  13. Arrange Cookies: Place coated dough balls on parchment-lined sheets, flatten slightly. Bake 6 cookies at a time.
  14. Bake Cookies: Bake for 9-10 minutes. Remove and cool on baking sheet for 5 minutes. Use a circular cookie cutter around cookies to shape them perfectly. Transfer to wire rack to cool completely.
  15. Assemble Cookies: Fill a piping bag fitted with small round tip with chilled pastry cream. Pipe cream onto cooled cookies.
  16. Brûlée Sugar Topping: Sprinkle about 1 teaspoon of granulated sugar on each cookie’s pastry cream. Use a kitchen torch to caramelize sugar until golden brown and fragrant like roasted marshmallows.
  17. Final Cooling and Serving: Allow brûléed cookies to cool for 10 minutes before serving. Add pastry cream topping just before serving to avoid sogginess.

Notes

  • Make sure to temper the eggs carefully to avoid curdling when mixing with warm milk.
  • Chilling the pastry cream thoroughly before piping helps it hold shape on cookies.
  • Rolling dough balls in lemon sugar adds extra citrus flavor and crunch.
  • Use a kitchen torch safely to brûlée sugar topping for authentic texture and flavor.
  • Add the pastry cream topping only before serving, as cookies will get soggy if left too long.
  • The cookie cutter step creates a neat shape but is optional if you prefer a rustic look.

Find it online: https://bitezly.com/lemon-creme-brulee-cookies-recipe/