Dessert

Lemon Curd Crème Brûlée Cookies Recipe

Byluca Carter November 28, 2025November 28, 2025

Introduction

Lemon Curd Crème Brûlée Cookies combine two classic desserts into one delightful treat. These cookies have a tender, buttery base topped with tangy lemon curd and finished with a crisp caramelized sugar crust. Perfect for sharing during tea time or any sweet occasion.

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

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 (for lemon curd)
3 large eggs (for lemon curd)
1/4 cup unsalted butter, cubed (for lemon curd)

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 saucepan. Add cubed butter and cook over medium heat, stirring constantly, until thickened and coats the back of a spoon (about 10 minutes). Strain through a fine mesh sieve, cool to room temperature, then refrigerate until set.
Step 2: Prepare the cookie dough by creaming softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk flour, baking powder, and salt, then gradually add to the wet ingredients, mixing until just combined.

Step 3: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized dough balls onto the sheet, spacing 2 inches apart. Use your thumb to make a small indentation in each cookie. Fill each indentation with lemon curd. Bake for 12–15 minutes until edges are lightly golden. Cool on the baking sheet briefly, then transfer to a wire rack to cool completely.
Step 4: Once cooled, sprinkle a thin layer of granulated sugar over each cookie. Caramelize the sugar using a kitchen torch until crispy. Alternatively, place cookies under a broiler for a few seconds, watching closely to avoid burning.
Step 5: Let the caramelized sugar harden for a minute before serving. Enjoy your Lemon Curd Crème Brûlée Cookies!

Tips & Variations

Add fresh herbs like thyme or basil to the lemon curd for a unique flavor twist.
Substitute lemon with lime or orange juice and zest for different citrus notes.
Top cookies with fresh berries or a dollop of whipped cream for extra decoration.

Storage

Store leftover cookies in an airtight container at room temperature for up to 3 days. Note that the caramelized sugar crust may soften over time. To refresh, briefly use a kitchen torch or broiler before serving.