If you have a soft spot for bright, zesty, and creamy desserts that feel like sunshine on a plate, then this Lemon Creme Brulee Cookies Recipe is going to be your new obsession. These cookies combine the delicate crispness of lemon-sugar-dusted dough with a luscious, velvety lemon creme brulee filling that is torched to a perfect caramelized finish. Imagine biting into a cookie that sings with fresh citrus notes and melts with custardy richness, all while delighting you with that characteristic crackly brûlée topping. This recipe truly takes classic flavors and elevates them into a charming treat that’s perfect for gatherings, gifting, or just pampering yourself with a little bit of gourmet magic at home.
Ingredients You’ll Need
This Lemon Creme Brulee Cookies Recipe strikes the perfect balance by using simple, pantry-friendly ingredients that work harmoniously to build layers of flavor and texture. Each component is essential – from the tangy lemon zest that breathes life into the dough and filling, to the smooth butter that guarantees tenderness and richness. The cornstarch and egg yolks team up to create that creamy custard that makes these cookies so unforgettable.
- Whole milk (2 1/4 cups / 540 ml): Provides the creamy base for the lemon custard filling.
- Egg yolks (6): Essential for thickening and creating that silky custard texture.
- Granulated white sugar (1 cup + 2 tbsp, plus additional amounts): Balances tartness with sweetness and helps with caramelization.
- Salt (1/8 tsp and 1/2 tsp): Enhances depth of flavor throughout the recipe.
- Vanilla bean paste (1/2 tbsp + 1 tsp): Adds warm, aromatic vanilla notes for complexity.
- Lemon zest (2 tbsp + 1/2 tbsp + 2 1/2 tbsp): The star ingredient that delivers bright citrus flavor in both dough and filling.
- Cornstarch (3 1/2 tbsp / 28 g): Provides structure and thickens the custard without overpowering it.
- Unsalted butter (3 tbsp for filling, 1 cup softened for dough): Creates a tender, buttery cookie base and velvety custard richness.
- All-purpose flour (2 3/4 cups / 344 g): The foundation for the cookie’s soft yet sturdy texture.
- Baking powder (1/2 tsp) and baking soda (1/2 tsp): Give the dough its light, tender rise.
- Egg (1, room temperature): Binds the cookie dough and contributes moisture and softness.
How to Make Lemon Creme Brulee Cookies Recipe
Step 1: Prepare the Lemon Custard Filling
Start by gently heating the milk until it’s steaming but not boiling — this warm milk will help temper your eggs later without scrambling them. Slowly whisk together egg yolks, sugar, lemon zest, salt, vanilla bean paste, and cornstarch until your mixture is pale and smooth. Introducing hot milk gradually temper the eggs, creating a silky custard base ready to be thickened.
Step 2: Cook the Custard
Return the tempered mixture to the saucepan and cook it over medium-low heat, whisking continuously for 8 to 12 minutes until it thickens and soft peaks form. This step requires patience but watching the custard transform into a luscious, spoonable texture is incredibly rewarding. Stir in butter cubes for richness, cover it with plastic wrap directly on the surface to avoid a skin forming, and chill until fully cold.
Step 3: Make Lemon Sugar for Rolling
Mix 1/2 cup granulated sugar with 1/2 tablespoon lemon zest in a small bowl. This vibrant, fragrant sugar will coat the cookie dough balls, giving the finished cookies that delicious, slightly crunchy citrusy burst.
Step 4: Prepare the Cookie Dough
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, use an electric mixer to beat the softened butter and 1 cup sugar on high speed until fluffy, about 2 minutes. Add egg, vanilla bean paste, and lemon zest, mixing on medium speed until pale and light, then gradually add the dry ingredients just until the dough forms – be careful not to overmix for tender cookies!
Step 5: Shape and Bake the Cookies
Using a cookie scoop or your hands, form large balls of dough and roll each generously in the lemon sugar mixture. Place them onto the baking sheets, slightly flattening them for even baking. Bake for 9 to 10 minutes until the edges are set but the centers remain soft. Let cool on the sheets for 5 minutes before transferring cookies to wire racks to cool completely. If you want your cookies extra polished, gently use a cookie cutter to shape them before they’re fully cooled.
Step 6: Assemble and Brûlée
Fill a piping bag fitted with a small round tip with the chilled lemon pastry cream. Pipe the creamy custard onto the top of each cooled cookie, generously but neatly. Sprinkle about 1 teaspoon of sugar over each filled cookie, then use a kitchen torch to caramelize the sugar until it’s golden brown and crackly, just like a classic crème brûlée topping. Let the cookies cool for 10 minutes to allow the topping to set before serving so each bite offers that signature crunch before the creamy center melts.
How to Serve Lemon Creme Brulee Cookies Recipe
Garnishes
To elevate these cookies further, garnish with a tiny candied lemon slice or a sprinkle of finely grated lemon zest for a fresh pop of color and aroma. A few edible flowers like tiny violets or lavender sprigs complement the elegant presentation perfectly.
Side Dishes
These cookies pair exquisitely with a cup of Earl Grey tea or a light, floral white wine like a Riesling. For a brunch or dessert table, serve alongside fresh berries or a lemon sorbet to amplify the citrus celebration.
Creative Ways to Present
Arrange them stacked on a delicate cake stand for visual appeal, or place them in parchment-lined gift boxes tied with a yellow ribbon — they make wonderful homemade gifts! For a party, create a DIY cookie decorating station where guests can add their own touches of zest or edible glitter.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container in the refrigerator for up to 3 days. Since the filling can soften the cookie base over time, enjoy them sooner rather than later for the best texture contrast.
Freezing
You can freeze unfilled cookies in a single layer on a baking sheet until firm, then transfer them to freezer bags for up to 2 months. When ready to enjoy, thaw completely and pipe fresh lemon custard before torching the sugar topping. The custard is best made fresh to maintain creaminess.
Reheating
Unlike typical cookies, these are best served chilled or at room temperature to keep the custard intact. If you’d like to revive the brûlée topping’s crispness, quickly re-torch the sugar with a kitchen torch before serving rather than reheating in the oven.
FAQs
Can I make the lemon custard filling ahead of time?
Absolutely! The lemon custard filling can be made up to two days in advance and stored covered in the fridge. Just be sure to give it a good stir before piping onto your cookies.
What can I substitute for vanilla bean paste?
If you don’t have vanilla bean paste, vanilla extract works fine—use about half the amount to avoid overpowering the lemon flavor.
Is a kitchen torch necessary?
While a kitchen torch creates the classic brûlée effect, you can also use your oven’s broiler for a quick caramelization—just watch carefully to avoid burning.
Can I use lemon juice instead of lemon zest?
Lemon zest provides intense citrus oils and flavor, which can’t be fully substituted by juice. A little lemon juice can be added for extra tang but rely mainly on zest for the best results.
How do I prevent the custard from curdling?
To avoid curdling, always temper the eggs by slowly whisking in the hot milk and cook the custard over low heat while whisking constantly until thickened.
Final Thoughts
This Lemon Creme Brulee Cookies Recipe is one of those delightful creations that brings sunshine and elegance to any occasion. Whether you’re baking for family, friends, or just treating yourself, these cookies offer a perfect balance of zesty brightness and creamy decadence that truly impress. So grab your ingredients, warm up that kitchen torch, and get ready to make the cookies everyone will be talking about!
Print
Lemon Creme Brulee Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Creme Brulee Cookies combine a tender, lemon-zested cookie base with a rich, creamy lemon pastry cream filling and a caramelized sugar topping. The crisp brûlée finish adds a delightful texture contrast, creating an elegant, refreshing dessert perfect for spring or summer gatherings.
Ingredients
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 Mix
- 1/2 cup (100 g) granulated white sugar
- 1/2 tbsp lemon zest
Cookie Dough
- 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
Brûlée Topping
- 1/2 cup (100 g) granulated white sugar (for caramelizing)
Instructions
- Heat Milk: In a medium saucepan, heat the milk over medium-low heat until steaming but not boiling. Then reduce heat to low and keep it warm for later use.
- Whisk Eggs and Ingredients: In a large bowl, whisk together egg yolks, 1 cup plus 2 tablespoons sugar, lemon zest, salt, vanilla bean paste, and cornstarch until the mixture is pale yellow and smooth.
- Temper Eggs: Gradually whisk in about a quarter of the hot milk into the egg mixture to temper the eggs, then slowly add the remaining milk while stirring constantly to prevent curdling.
- Cook Pastry Cream: Pour the mixture back into the saucepan and cook over medium-low heat, whisking continuously for 8 to 12 minutes until it thickens and soft peaks form.
- Finish Pastry Cream: Remove from heat and stir in the butter cubes until the cream is smooth. Cover with plastic wrap directly on the surface and chill in the refrigerator until cold.
- Prepare Lemon Sugar Mix: In a small bowl, combine 1/2 cup sugar and 1/2 tablespoon lemon zest; set aside for coating the cookie dough balls.
- Preheat Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
- Cream Butter and Sugar: Using an electric mixer, beat the softened butter and 1 cup sugar on high speed until fluffy, about 2 minutes.
- Add Wet Ingredients: Mix in the egg, vanilla bean paste, and lemon zest on medium speed until pale and fluffy, approximately 1 to 2 minutes.
- Incorporate Dry Ingredients: Gradually add the dry ingredients on low speed until the dough just comes together; avoid overmixing.
- Form Dough Balls: Scoop the dough into large balls, then roll each ball in the prepared lemon sugar mixture to coat evenly.
- Arrange and Flatten: Place the coated dough balls on the prepared baking sheets, spacing them apart, and slightly flatten each one with your fingers or the bottom of a glass.
- Bake Cookies: Bake for 9 to 10 minutes until the edges are set but the centers are still soft. Let the cookies cool on the baking sheets for 5 minutes.
- Cool Completely: Transfer the cookies to wire racks to cool entirely. Optionally, use a cookie cutter to perfect their shape once cooled.
- Fill Cookies: Fill a piping bag fitted with a small round tip with the chilled lemon pastry cream and pipe a generous amount onto the center of each cooled cookie.
- Add Brûlée Sugar: Sprinkle about 1 teaspoon of the remaining granulated sugar evenly over the top of the filled cream on each cookie.
- Caramelize Sugar: Using a kitchen torch, carefully caramelize the sugar on top until golden brown and fragrant, creating a crisp brûlée crust.
- Final Cooling and Serving: Allow the cookies to cool for 10 minutes after torching to let the topping set. Serve immediately to enjoy the perfect contrast of textures without sogginess.
Notes
- Tempering the eggs with warm milk prevents curdling and ensures a smooth pastry cream.
- Covering the pastry cream with plastic wrap directly on the surface prevents a skin from forming.
- Use room temperature butter and egg for easier mixing and better dough consistency.
- The brûlée sugar topping must be caramelized just before serving to maintain crispness.
- Cookies can be stored chilled and assembled just before serving to keep fresh.
- If you don’t have a kitchen torch, you can place cookies under a broiler briefly, but watch carefully to avoid burning.
