Ultimate Luscious Lemon Curd Crème Brûlée Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
