Are you craving a cookie that’s anything but ordinary? A dessert that feels elegant but is shockingly simple to pull off? Well, you’re in for a treat. These Luscious Lemon Curd Crème Brûlée Cookies are a sunny burst of flavor and texture, combining a soft, buttery cookie with a tangy lemon curd filling and that iconic, crackly caramelized sugar top. They’re the perfect little bite of happy for your next book club, a fancy picnic, or just because it’s Tuesday and you deserve something spectacular.
Table of Contents
Table of Contents
Why You’ll Love This Luscious Lemon Curd Crème Brûlée Cookie
Let’s be real, life is too short for boring cookies. This recipe is your ticket to dessert stardom, and here’s why:
- Impressively Easy: They look and taste like they came from a fancy bakery, but the process is totally approachable for bakers of any level.
- The Perfect Flavor Combo: The rich, buttery cookie base balances the bright, zesty lemon curd like a dream.
- That Wow Factor: Torching that sugar topping is just plain fun. It’s a tiny culinary fireworks show right on your countertop!
- Make-Ahead Friendly: You can bake the cookie bases and fill them ahead of time, torching the tops just before serving for maximum crunch.
Ingredients
Gather up these simple ingredients to create your cookie masterpiece. For the best results, make sure your butter and egg are at room temperature.
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Luscious Lemon Curd Creme Brûlée Cookies
- Total Time: 32 minutes
- Yield: 24 cookies 1x
Description
Master the Luscious Lemon Curd Creme Brûlée Cookie tech Create these decadent cookies w a crackly sugar top tangy lemon curd center Your ultimate baking guide
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup high-quality store-bought or homemade lemon curd
- 1/3 cup granulated sugar, for torching
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together softened butter and 3/4 cup sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until a soft dough forms.
- Roll dough into 1-inch balls and place them 2 inches apart on baking sheets. Make a deep indentation in the center of each ball.
- Bake for 10-12 minutes, until edges are light golden brown.
- As soon as cookies come out, redefine the indentations. Let cool completely.
- Fill each indentation with about 1 teaspoon of lemon curd.
- Sprinkle a thin layer of granulated sugar over the lemon curd. Use a kitchen torch to caramelize the sugar until golden brown. Let cool to harden.
Notes
A soft, buttery cookie filled with tangy lemon curd and topped with a crackly caramelized sugar crust. An impressively easy and elegant dessert.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 180 kcal
- Sugar: 15 g
- Fat: 8 g
- Carbohydrates: 25 g
- Protein: 2 g
For the Cookie Bases:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Filling & Topping:
- 1 cup high-quality store-bought or homemade lemon curd
- 1/3 cup granulated sugar, for torching
Equipment You’ll Need
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Small spoon or piping bag
- Kitchen torch
Step-by-Step Instructions
Let’s transform these simple ingredients into something magical. Follow these easy steps for cookie perfection.
Step 1: Make the Cookie Dough
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In the bowl of your mixer, cream together the softened butter and sugar on medium speed until it’s light and fluffy. This usually takes about 2-3 minutes. Beat in the egg and vanilla extract until everything is well combined.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures your leavening agents are evenly distributed for a perfectly textured cookie.
Step 3: Form the Dough
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears and a soft dough forms. Be careful not to overmix!
Step 4: Shape and Bake
Roll the dough into 1-inch balls and place them about 2 inches apart on your prepared baking sheets. Use your thumb or the back of a small spoon to make a deep indentation in the center of each ball. This little well is where our glorious lemon curd will live. Bake for 10-12 minutes, or until the edges are just starting to turn a light golden brown.
Step 5: Create the Wells
As soon as the cookies come out of the oven, use the back of that same small spoon to gently redefine the indentations. They will have puffed up a bit during baking. Let the cookies cool completely on the baking sheet.
Step 6: Fill and Torch
Once the cookies are completely cool, fill each indentation with about a teaspoon of lemon curd. Just before serving, sprinkle a thin, even layer of granulated sugar over the lemon curd. Use your kitchen torch to caramelize the sugar, moving the flame continuously until it’s melted and golden brown. Let it cool and harden for a minute—that satisfying crack is worth the wait!
Tips & Variations for the Best Cookies
A few friendly tips from my kitchen to yours to guarantee success!
- Room Temp is Key: Using room temperature butter and egg is non-negotiable for a dough that creams up properly and bakes evenly. If you forgot to take your egg out, place it in a bowl of warm water for 5-10 minutes.
- Don’t Overbake: These cookies should be soft. Take them out when they still look a tiny bit underdone in the middle; they’ll continue to set as they cool on the hot baking sheet.
- Torching Technique: Hold the torch a few inches away and keep it moving in small circles. You’re going for a deep amber color, not black! If you don’t have a torch, you can briefly place them under a broiler, but watch them like a hawk—they can burn in seconds.
- Flavor Twists: Not a lemon lover? No problem! Fill these crème brûlée cookies with raspberry jam, chocolate ganache, or even a dollop of dulce de leche for a completely different experience.
Serving Suggestions
These cookies are a star all on their own, but they also love company. Serve them on a platter at your next brunch alongside a pitcher of mimosas. They also make a stunning finale to a summer dinner party, especially paired with a scoop of vanilla bean ice cream or a refreshing Mixed Berry Smoothie for a lighter option. For more delicious dessert inspiration, check out our guide to Easy Dessert Recipes that are sure to impress.
Nutrition Facts
Approximate values per cookie: Calories: 180 | Fat: 8g | Saturated Fat: 5g | Carbohydrates: 25g | Sugar: 15g | Protein: 2g
And there you have it! A cookie that’s equal parts comfort and elegance. The process of making them is half the fun, and the joy on your friends’ and family’s faces when they crack into that sugary top is the other half. This recipe is a keeper, one that you’ll turn to whenever you need a little edible sunshine. Happy baking!
Luscious Lemon Curd Crème Brûlée Cookies FAQs
Can I make these cookies without a kitchen torch?
You can! While a torch gives you the most control, you can use your oven’s broiler. Place the sugar-topped cookies on a baking sheet and put them under the broiler for 1-2 minutes, watching constantly until the sugar caramelizes. They can go from perfect to burnt very quickly, so don’t walk away!
How far in advance can I prepare these cookies?
You can bake the cookie bases and fill them with lemon curd up to a day in advance. However, wait to sprinkle the sugar and torch them until just before you’re ready to serve. The caramelized sugar will stay crunchy for a few hours, but it can eventually soften from the moisture in the curd.
What’s the best way to store leftovers?
Store any leftover cookies (lucky you!) in a single layer in an airtight container in the refrigerator for up to 3 days. The texture is best at room temperature, so let them sit out for 15-20 minutes before serving again.
Can I use homemade lemon curd?
Absolutely! If you have the time, homemade lemon curd is a fantastic option. It allows you to control the tartness and sweetness to your exact liking. A great recipe can be found on reputable sites like Serious Eats. But a high-quality store-bought jar works beautifully for a fantastic shortcut.