Lemon Curd Crème Brûlée Cookies: A Zesty, Creamy Delight

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If you love the tangy brightness of lemon and the rich, caramelized crunch of crème brûlée, these Lemon Curd Crème Brûlée Cookies are your dream come true! Soft, chewy, and bursting with citrus flavor, these cookies are topped with a luscious lemon curd filling and a caramelized sugar crust for an unforgettable treat. Perfect for tea time, dessert, or gifting, this recipe is as fun to make as it is delicious to eat.

Why You’ll Love This Lemon Curd Crème Brûlée Cookies Recipe

A Perfect Balance of Sweet and Tangy:

The bright lemon zest and juice cut through the richness of the buttery cookie base, while the lemon curd adds a creamy, tart center. The caramelized sugar topping brings a delightful crunch, making every bite a symphony of textures and flavors.

Elegant Yet Easy to Make:

These cookies look like they came from a fancy bakery, but they’re surprisingly simple to whip up at home. No fancy equipment is needed—just a mixing bowl, a spoon, and a kitchen torch for that signature crème brûlée finish.

Versatile for Any Occasion:

Whether you’re hosting a brunch, packing a picnic, or just craving a sweet pick-me-up, these cookies fit the bill. They’re also a great way to impress guests with minimal effort!

Ingredients for Lemon Curd Crème Brûlée Cookies

Variations

Gluten-free option:

Swap the all-purpose flour for a 1:1 gluten-free baking blend to make these cookies celiac-friendly.

Dairy-free version:

Use vegan butter and a plant-based lemon curd to accommodate lactose intolerance or vegan diets.

Berry twist:

Replace the lemon curd with raspberry or blueberry jam for a fruity variation.

How to Prepare Lemon Curd Crème Brûlée Cookies

Step 1:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures even baking and easy cleanup.

Step 2:

In a mixing bowl, cream together the softened butter and ¾ cup of granulated sugar until light and fluffy. This step is crucial for achieving a tender cookie texture.

Step 3:

Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture. Mix until well combined, ensuring the flavors are evenly distributed.

Step 4:

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Over-mixing can lead to tough cookies.

Step 5:

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, flattening them slightly with your fingers. This helps create an even base for the lemon curd.

Step 6:

Use your thumb or the back of a spoon to create a small indentation in the center of each cookie. Fill each with about ½ teaspoon of lemon curd.

Step 7:

Bake for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake—the centers should stay soft and chewy.

Step 8:

Remove the cookies from the oven and immediately sprinkle the tops with the remaining 2 tablespoons of granulated sugar.

Step 9:

Using a kitchen torch, carefully caramelize the sugar on top of each cookie until golden brown and crisp. Let them cool slightly before enjoying.

Tips and Tricks

Room-temperature butter is key:

Softened butter creams more easily with sugar, resulting in a lighter, fluffier cookie.

Don’t skip the lemon zest:

The oils in the zest pack a punch of citrus flavor that juice alone can’t provide.

Work quickly with the torch:

Hold it a few inches away from the sugar to avoid burning, and move in small circles for even caramelization.

How to Serve

With afternoon tea:

Pair these cookies with a cup of Earl Grey or chamomile tea for a delightful treat.

As a dessert platter star:

Arrange them on a pretty plate with fresh berries for an elegant presentation.

Gift them in a jar:

Layer the cookies in a mason jar with parchment paper between them for a thoughtful homemade gift.

Make-Ahead and Storage

Freeze the dough for later:

Shape the dough into balls (without the curd), freeze on a tray, then transfer to a bag. Bake straight from frozen, adding a minute or two to the cooking time.

Store in an airtight container:

Keep the baked cookies at room temperature for up to 3 days. The sugar topping may soften slightly but can be re-crisped with a quick torch pass.

Lemon curd lasts:

Homemade or store-bought lemon curd can be refrigerated for up to 2 weeks, so you can make it ahead.

FAQ

There you have it—a cookie that’s equal parts sophisticated and comforting. Whether you’re a lemon lover or just craving something new, these Lemon Curd Crème Brûlée Cookies are sure to become a favorite. Happy baking!

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