Description

These Lemon Crème Brûlée Cookies combine the zest and brightness of lemon with the rich, smooth decadence of crème brûlée pastry cream, all atop a soft, sugar-dusted lemon cookie. The brûléed sugar topping adds a delightful caramelized crunch, making these cookies a sophisticated yet approachable treat perfect for spring gatherings or elegant desserts.

Ingredients

Scale

For the 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

For the Lemon Sugar:

1/2 cup (100 g) granulated white sugar
1/2 tbsp lemon zest

For the 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)

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Instructions

Heat the Milk: In a medium saucepan, heat the whole milk over medium-low heat just until steaming. Then lower the heat to keep it warm while you prepare the other ingredients.
Prepare Egg Mixture: In a large bowl, whisk together the egg yolks, 1 cup + 2 tablespoons of granulated sugar, lemon zest, salt, vanilla bean paste, and cornstarch until pale yellow and smooth despite initial thickness.
Temper Egg Mixture: Gradually add about a quarter of the warmed milk into the egg mixture while whisking vigorously to temper the eggs, then add the remaining milk and mix well.
Cook Pastry Cream: Transfer the mixture back into the saucepan. Over medium-low heat, whisk continuously for 8 to 12 minutes until thickened and soft peaks form. Timing depends on stovetop and pan type.
Finish Pastry Cream: Remove from heat and stir in the cubed unsalted butter until fully combined. Cover the surface with plastic wrap to prevent skin and chill in the refrigerator until completely cold.
Make Lemon Sugar: In a bowl, combine 1/2 cup granulated sugar and 1/2 tablespoon lemon zest. Set aside to use later for rolling cookies.
Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: Using an electric mixer on high speed or a stand mixer with paddle attachment, cream the softened butter and 1 cup of granulated sugar until fluffy, about two minutes.
Add Egg and Flavorings: Mix in the egg, vanilla bean paste, and lemon zest on medium speed until pale and fluffy, about 1-2 minutes.
Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed just until dough forms and pulls together.
Form and Coat Cookies: Using a large cookie scoop, portion the dough into balls. Roll each ball in the prepared lemon sugar to coat evenly.
Prepare for Baking: Place the dough balls onto the parchment-lined baking sheets, slightly flattening each ball. Bake 6 cookies at a time for even space and heat distribution.
Bake Cookies: Bake in the preheated oven for 9-10 minutes. After baking, cool on the baking sheet for 5 minutes. For perfect rounds, gently run a circular cookie cutter around the warm cookies.
Cool Completely: Transfer cookies to a wire rack to cool fully before assembling.
Fill Cookies: Transfer the chilled pastry cream to a piping bag fitted with a small circular tip. Pipe the cream on top of each cooled cookie.
Brûlée the Topping: Sprinkle about 1 teaspoon of granulated sugar on top of the pastry cream. Using a kitchen torch, caramelize the sugar until golden brown and fragrant like roasted marshmallows.
Final Cooling and Serving: Allow the brûléed sugar to cool for 10 minutes before serving. For best texture, add the pastry cream and brûlée topping just before serving to avoid sogginess.

Notes

Make sure to chill the pastry cream thoroughly to ensure it sets properly and is easy to pipe.
Only brûlée the sugar topping just before serving to maintain the crisp burnt sugar layer and avoid soggy cookies.
Cookies can be scooted into a perfect circle using a cookie cutter while still warm.
Use fresh lemon zest for maximum bright flavor.
When rolling dough balls, ensure they are evenly coated in lemon sugar for a balanced taste and texture.

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 21g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0.2g
Carbohydrates: 24g
Fiber: 0.7g
Protein: 3g
Cholesterol: 75mg