Description
These Lemon Creme Brulee Cookies combine the delicate tang of lemon pastry cream with a crisp sugar-topped cookie base, creating a delightful treat that balances creamy, citrusy filling with a satisfyingly crunchy brûlée topping.
Ingredients
Scale
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
- 1/2 cup (100 g) granulated white sugar (for the brûlée topping)
Instructions
- Make the Lemon Pastry Cream: In a medium saucepan, heat the whole milk over medium heat until just simmering. In a separate bowl, whisk together the egg yolks, sugar, salt, vanilla bean paste, lemon zest, and cornstarch until smooth. Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and whisk in the unsalted butter cubes until melted and fully incorporated. Transfer to a bowl, cover with plastic wrap touching the surface to prevent a skin from forming, and refrigerate until fully chilled.
- Prepare the Lemon Sugar: In a small bowl, combine the granulated sugar and lemon zest. Set aside to allow flavors to meld.
- Make the Lemon Sugar Cookies Dough: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg, vanilla bean paste, and lemon zest until well combined. Gradually mix in the dry ingredients until a soft dough forms. Chill the dough briefly if needed to make it easier to handle.
- Shape and Sugar the Cookies: Preheat the oven to 350°F (175°C). Using a cookie scoop or tablespoon, form dough balls and roll each ball in the lemon sugar mixture until fully coated. Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft. Remove from the oven and allow to cool completely on the baking sheet.
- Assemble the Cookies: Once the cookies have cooled, pipe or spoon a generous amount of the chilled lemon pastry cream onto the flat side of half the cookies, then sandwich with the remaining cookies.
- Add the Brûlée Topping: Sprinkle about 1/2 teaspoon of granulated sugar on top of each completed cookie. Use a kitchen torch to carefully caramelize the sugar until it forms a crisp, golden brûlée layer. Allow the topping to harden before serving.
Notes
- Make sure to fully chill the lemon pastry cream before assembling to prevent it from melting.
- Use fresh lemon zest for the best citrus flavor.
- The brûlée topping adds a delightful crunch and flavor contrast but can be skipped if you don’t have a kitchen torch.
- Store cookies in an airtight container in the refrigerator and consume within 3 days for optimal freshness.
Keywords: lemon cookies, creme brulee cookies, lemon pastry cream, brûlée topping, citrus dessert, sugar cookies