Ultimate Luscious Lemon Curd Crème Brûlée Cookies Recipe

Introduction

These Ultimate Luscious Lemon Curd Crème Brûlée Cookies combine a buttery crust with tangy lemon curd and a caramelized sugar topping. Ready in just 30 minutes, they offer a delightful balance of textures and flavors perfect for any sweet craving.

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

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
3. Step 3: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the butter mixture, mixing just until combined; avoid overmixing.
6. Step 6: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them evenly apart.
7. Step 7: Use your thumb to create an indentation in the center of each cookie ball.
8. Step 8: Fill each indentation with about 1/2 teaspoon of lemon curd.
9. Step 9: Bake the cookies for 10-12 minutes or until the edges are lightly golden.
10. Step 10: Remove the cookies from the oven and let them cool slightly.
11. Step 11: Sprinkle turbinado sugar over the lemon curd portion of each cookie.
12. Step 12: Use a kitchen torch to caramelize the sugar topping until it is bubbly and golden brown.

Tips & Variations

• For an extra zing, add a teaspoon of lemon zest to the dough before baking.
• If you don’t have a kitchen torch, place the cookies under a hot broiler for 1-2 minutes, watching closely to avoid burning.
• Substitute lemon curd with raspberry or passion fruit curd for a different fruity twist.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days to retain freshness. For longer storage, refrigerate them for up to a week, but let them come to room temperature before serving. Reheat gently or refresh the caramelized sugar with a torch if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for a few minutes before rolling.

What if I don’t have turbinado sugar?

Regular granulated sugar can be used as a substitute, but turbinado adds a nice crunch and caramel flavor when torched.

Ultimate Luscious Lemon Curd Crème Brûlée Cookies Recipe

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★★★★★

4.9 from 53 reviews

These Ultimate Luscious Lemon Curd Crème Brûlée Cookies combine a buttery, tender crust with a bright lemon curd center, topped with caramelized turbinado sugar for a delightful tangy crunch. Ready in just 30 minutes, they are perfect for an elegant dessert or a special treat that brings together the creamy richness of crème brûlée with the refreshing zest of lemon.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookie Dough:

• 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

For the Filling and Topping:

• 1/2 cup lemon curd
• 1/4 cup turbinado sugar (for topping)

Instructions

1. 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 mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, ensuring a smooth texture for your cookies.
2. Mix Wet Ingredients: Beat in the eggs one at a time into the butter and sugar mixture, fully incorporating each before adding the next. Stir in the vanilla extract to infuse a sweet aroma.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening and seasoning evenly throughout the dough.
4. Form the Dough: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough, which would make the cookies tough.
5. Shape Cookies: Roll the dough into 1-inch balls and place them spaced apart on your prepared baking sheet. Using your thumb or the back of a spoon, make a small indentation in the center of each cookie to hold the lemon curd filling.
6. Fill and Bake: Spoon about 1/2 teaspoon of lemon curd into each indentation. Bake the cookies for 10-12 minutes or until the edges turn a light golden color, indicating they are perfectly baked.
7. Cool and Caramelize: After removing the cookies from the oven, allow them to cool slightly to set. Sprinkle the tops with turbinado sugar, then use a kitchen torch to caramelize the sugar until it bubbles and turns a golden brown, creating a crisp brûlée topping reminiscent of traditional crème brûlée.

Notes

• Chilling the dough for 15-20 minutes before baking can help maintain the shape of the cookies and prevent spreading.
• If you don’t have a kitchen torch, placing the cookies under a broiler for a minute or two can also caramelize the turbinado sugar—watch carefully to avoid burning.
• Lemon curd can be homemade or store-bought; ensure it is chilled for easier handling.
• Store cookies in an airtight container at room temperature for up to 3 days to preserve freshness of the brûlée topping.
• These cookies are best enjoyed the same day they are made to enjoy the crisp brûlée texture.

Keywords: lemon curd cookies, crème brûlée cookies, lemon cookies, brûlée topping, dessert cookies, easy lemon dessert