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
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 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.
