Name: Lemon Curd Crème Brûlée Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup fresh lemon juice (about 2-3 lemons); Zest of 2 lemons; 1/2 cup granulated sugar; 3 large eggs; 1/4 cup unsalted butter, cubed; 1/4 cup granulated sugar (for caramelizing)

Introduction

Lemon Curd Crème Brûlée Cookies combine the bright tang of lemon curd with the creamy richness of crème brûlée in a delightful cookie form. These treats feature a tender buttery base, a luscious lemon filling, and a crisp caramelized sugar crust, perfect for special occasions or a sweet afternoon snack.

A close-up view of several small round lemon tarts stacked on a white marbled surface, each tart having a pale golden crust base about one layer thick and a smooth lemon custard filling on top with a glossy, creamy pale yellow color. The custard layer is finished with a caramelized burnt sugar topping that has dark brown and amber spots unevenly spread across the surface, creating a slightly bumpy texture. Two lemon wedges with bright yellow skin and juicy flesh are placed near the tarts on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cookies:

1 cup unsalted butter, softened
1 cup granulated sugar

1 large egg
1 teaspoon vanilla extract

2 1/2 cups all-purpose flour
1 teaspoon baking powder

1/2 teaspoon salt

For the Lemon Curd:

1/2 cup fresh lemon juice (about 2-3 lemons)

Zest of 2 lemons
1/2 cup granulated sugar
3 large eggs

1/4 cup unsalted butter, cubed

For the Topping:

1/4 cup granulated sugar (for caramelizing)

Instructions

Step 1: Make the lemon curd by whisking together lemon juice, lemon zest, sugar, and eggs in a medium saucepan. Place over medium heat and add cubed butter. Stir constantly until mixture thickens and coats the back of a spoon, about 10 minutes. Remove from heat, strain through a fine mesh sieve, then let cool to room temperature. Refrigerate until set.

Step 2: Prepare the cookie dough by creaming together softened butter and sugar in a large bowl until light and fluffy. Beat in the egg and vanilla extract until combined. In another bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing just until combined.

Step 3: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized dough balls and place on the sheet about 2 inches apart. Use your thumb to create a small indentation in the center of each cookie. Spoon a small amount of lemon curd into each indentation. Bake for 12-15 minutes or until edges are lightly golden. Cool on the sheet briefly, then transfer to a wire rack to cool completely.

Step 4: Once cookies are cool, sprinkle a thin, even layer of granulated sugar on top of each. Caramelize the sugar using a kitchen torch until it forms a crisp crust. If you don’t have a torch, place cookies under a broiler for a few seconds, watching carefully to avoid burning.

Step 5: Let the caramelized sugar harden for a minute, then serve and enjoy your Lemon Curd Crème Brûlée Cookies.

FAQs

Can I make the lemon curd ahead of time?

Yes, the lemon curd can be prepared a day in advance and stored in the refrigerator until you are ready to use it.