Lemon Crème Brûlée Cookies

Why You’ll Love This Recipe

These Lemon Crème Brûlée Cookies combine the best of two delicious desserts: the chewy, buttery texture of lemon sugar cookies and the rich, creamy indulgence of lemon pastry cream, all topped with a crispy, caramelized sugar finish. The combination of tangy lemon zest and the satisfying crack of brûléed sugar makes each bite unforgettable. This dessert is perfect for lemon lovers and anyone seeking a fun, sophisticated treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Lemon Pastry Cream:

• 2¼ cups (540 ml) whole milk

• 6 egg yolks

• 1 cup + 2 tbsp (225 g) granulated white sugar

• ⅛ tsp salt

• ½ tbsp vanilla bean paste

• 2 tbsp lemon zest

• 3½ tbsp (28 g) cornstarch

• 3 tbsp (42 g) unsalted butter, cut into cubes

For the Lemon Sugar:

• ½ cup (100 g) granulated white sugar

• ½ tbsp lemon zest

For the Lemon Sugar Cookies:

• 2¾ cups (344 g) all-purpose flour, spooned and leveled

• ½ tsp baking powder

• ½ tsp baking soda

• ½ 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

• 2½ tbsp lemon zest

• ½ cup (100 g) granulated white sugar (for the brûlée topping)

Directions

For the Lemon Pastry Cream:

1. In a medium saucepan, heat the milk over medium-low heat until steaming.

2. In a large bowl, whisk together egg yolks, sugar, lemon zest, salt, vanilla bean paste, and cornstarch until smooth and pale yellow.

3. Gradually add about ¼ of the hot milk to the egg mixture, whisking constantly. Then, slowly add the remaining milk, continuing to whisk.

4. Return the mixture to the saucepan and cook over medium-low heat, whisking continuously, until the mixture thickens and soft peaks form, approximately 5–10 minutes.

5. Remove from heat and stir in the butter until fully incorporated.

6. Transfer the pastry cream to a bowl, pressing plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled.

For the Lemon Sugar Cookies:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.

4. Add the egg, lemon zest, and vanilla bean paste to the butter mixture, beating until pale and fluffy, approximately 1–2 minutes.

5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

6. Scoop the dough using a large cookie scoop and roll into balls.

7. In a small bowl, combine the granulated sugar and lemon zest for the sugar coating. Roll each dough ball in this mixture.

8. Place the dough balls onto the prepared baking sheet and slightly flatten each ball.

9. Bake for 8–10 minutes, or until the edges are golden.

10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Assembling the Cookies:

1. Once the cookies are completely cooled, transfer the chilled lemon pastry cream to a piping bag fitted with a small round tip.

2. Pipe a generous amount of pastry cream onto the center of each cookie.

3. Sprinkle about 1 teaspoon of granulated sugar over the pastry cream on each cookie.

4. Using a kitchen torch, carefully caramelize the sugar until golden brown and bubbly.

5. Allow the cookies to cool for 10 minutes after torching before serving.

Servings and Timing

• Yield: Approximately 24 cookies

• Prep Time: 1 hour 30 minutes

• Cook Time: 10 minutes

• Assembly Time: 20 minutes

• Total Time: 2 hours

Variations

• Lemon Curd Filling: Substitute the lemon pastry cream with homemade or store-bought lemon curd for a tangier, more intense lemon flavor.

• Vegan Version: Use plant-based butter and egg substitutes to make these cookies vegan-friendly.

• Flavored Sugar: Try experimenting with flavored sugars, such as lavender or rosemary, mixed with lemon zest for a unique twist on the classic.

Storage/Reheating

• Storage: Store the assembled cookies in an airtight container in the refrigerator for up to 3 days.

• Reheating: To preserve the caramelized sugar topping, briefly reheat the cookies under a broiler or with a kitchen torch before serving.

FAQs

Can I make the lemon pastry cream ahead of time?

Yes, the pastry cream can be made up to 2 days in advance and stored in the refrigerator.

Can I freeze the cookie dough?

Yes, freeze the unbaked cookie dough balls on a baking sheet until firm, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time.

How do I prevent the sugar topping from melting into the pastry cream?

Ensure the cookies are completely cooled before adding the sugar topping and caramelizing it with a torch.

Can I use a broiler instead of a kitchen torch?

Yes, you can use a broiler to caramelize the sugar, but be sure to keep a close eye on it to avoid burning.

How do I achieve a crisp caramelized sugar topping?

Sprinkle an even layer of sugar over the pastry cream, then caramelize it until golden brown and bubbly.

Can I use lemon extract instead of lemon zest?

While lemon zest provides a fresh, natural flavor, lemon extract can be used as a substitute if necessary, though the flavor may not be as vibrant.

How do I store leftover lemon pastry cream?

Store leftover pastry cream in an airtight container in the refrigerator for up to 3 days.

Can I use a different citrus zest?

Yes, orange or lime zest can be used as alternatives to lemon zest for a different flavor profile.

Can I make the cookies without the brûlée topping?

Yes, the cookies can be enjoyed without the caramelized sugar topping, though the brûlée effect adds a delightful crunch and extra flavor.

Are these cookies suitable for special occasions?

Absolutely! These cookies are an elegant and impressive treat, perfect for tea parties, bridal showers, or holiday gatherings.

Conclusion

Lemon Crème Brûlée Cookies bring together the tangy, citrusy flavor of lemon with the richness of pastry cream and the indulgent crunch of brûléed sugar. Whether you’re preparing them for a special occasion or simply as an indulgent treat, these cookies are sure to impress with their delightful texture and bold flavors.

Lemon Crème Brûlée Cookies

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These delicious Lemon Crème Brûlée Cookies bring the classic flavors of crème brûlée into a soft, chewy cookie. With hints of zesty lemon, a rich vanilla undertone, and a crunchy sugar crust, they are the perfect treat for any occasion. Perfectly balanced between tangy and sweet, these cookies will delight dessert lovers.

• Author: Emily
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 45 minutes
• Yield: About 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 2 tablespoons brown sugar (for topping)

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Instructions

• Preheat oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Mix dry ingredients: In a bowl, whisk together the flour, baking soda, and salt.
• Cream butter and sugar: In a separate bowl, beat together the softened butter and granulated sugar until light and fluffy.
• Add wet ingredients: Beat in the eggs, lemon zest, lemon juice, and vanilla extract until well combined.
• Combine dry and wet ingredients: Gradually add the dry ingredients into the wet ingredients, mixing until fully incorporated.
• Chill dough: Refrigerate the dough for at least 30 minutes.
• Form cookies: Scoop tablespoon-sized balls of dough and place them on the prepared baking sheet.
• Add crème brûlée sugar topping: Sprinkle a pinch of brown sugar over each cookie dough ball.
• Bake cookies: Bake for 10-12 minutes or until the edges are golden brown.
• Cool and enjoy: Allow the cookies to cool slightly before enjoying!

Notes

• For an extra touch, after baking, gently press down on the cookies with the back of a spoon to flatten them slightly before they cool.
• These cookies are best enjoyed fresh but can be stored in an airtight container for up to 5 days.
• If you want a more pronounced lemon flavor, feel free to add an extra tablespoon of lemon zest.