Lemon Crème Brûlée Cookies

These Lemon Crème Brûlée Cookies are a citrus twist on a bakery-style classic—featuring chewy, buttery lemon sugar cookies topped with a silky lemon pastry cream and finished with a caramelized sugar crust. With every bite, you get the zing of lemon, creamy filling, and a satisfying brûlée crunch. A cookie that tastes just as stunning as it looks!

Why You’ll Love Lemon Crème Brûlée Cookies

• Bakery-style texture: Soft and chewy sugar cookies with crispy edges
• Vibrant flavor: Real lemon zest in both the dough and filling
• Lush lemon pastry cream: Silky smooth and deeply flavorful
• Impressive presentation: Torched sugar topping gives a crème brûlée crack
• Perfect for lemon lovers: Each element is bursting with citrus brightness

Ingredients

For the 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 into cubes

Lemon Sugar

• 1/2 cup (100 g) granulated white sugar
• 1/2 tbsp lemon zest

Lemon Sugar Cookies

• 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
• 1/2 cup (100 g) granulated white sugar (for the brûlée topping)

Directions

Make the Lemon Pastry Cream

1. In a medium saucepan, heat the milk over medium-low heat until steaming.
2. In a separate bowl, whisk together egg yolks, sugar, lemon zest, salt, vanilla, and cornstarch until smooth and pale yellow.
3. Slowly pour in 1/4 of the hot milk while whisking vigorously. Then gradually whisk in the rest.
4. Return the mixture to the saucepan and cook over medium-low heat, whisking continuously for 8–12 minutes, until it thickens and soft peaks form.
5. Remove from heat and whisk in the butter until smooth.
6. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate until fully chilled.

Make the Lemon Sugar

1. In a small bowl, mix sugar and lemon zest. Set aside for coating cookies.

Prepare the Cookie Dough

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, use an electric mixer to cream the butter and sugar for 2 minutes until fluffy.
4. Add the egg, vanilla, and lemon zest. Beat on medium speed until light and pale, about 1–2 minutes.
5. Gradually add the dry ingredients and mix on low just until a soft dough forms.

Shape and Bake

1. Scoop dough using a large cookie scoop. Roll into balls.
2. Roll each dough ball in the lemon sugar.
3. Place on baking sheet and slightly flatten each. Bake 6 at a time.
4. Bake for 9–10 minutes, until edges are set and centers are puffy.
5. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Assemble the Cookies

1. Transfer chilled pastry cream into a piping bag fitted with a small round tip.
2. Pipe a swirl of pastry cream onto each cooled cookie.
3. Sprinkle about 1 tsp of granulated sugar over each cookie top.
4. Use a kitchen torch to brûlée the sugar until golden and caramelized.
5. Let cookies cool for 10 minutes before serving to allow the topping to harden.

Pro Tips and Variations

• Measure flour correctly: Spoon and level flour, or weigh for best accuracy (125g per cup).
• Don’t skip the torch: Broiling won’t work—only a torch gives that signature sugar crust.
• Scoot the cookies: Use a round cutter to reshape cookies into perfect circles fresh from the oven.
• Add toppings last: Pipe pastry cream and brûlée just before serving to avoid soggy cookies.
• Try flavor swaps: Add orange zest for a citrus twist, or infuse pastry cream with herbs like thyme or lavender.

Serving Suggestions

• Pair with tea or espresso for a decadent afternoon treat.
• Garnish with candied lemon peel for elegance.
• Serve as a plated dessert with fresh berries or a scoop of vanilla gelato.

Storage / Reheating

• Without topping: Store plain cookies in an airtight container for up to 3 days.
• Pastry cream: Can be made 1–2 days in advance and stored in the fridge.
• Fully assembled cookies: Best enjoyed the same day; they become soggy after a few hours.
• Do not freeze: The brûlée topping will not hold up to freezing.

FAQs

Do I need a kitchen torch?
Yes, for that classic brûlée effect. An oven broiler will melt the cream and ruin the texture.

Can I make these ahead?
Yes, but store the cookies and cream separately. Assemble and torch just before serving.

Why is my pastry cream lumpy?
It likely wasn’t whisked enough or was overheated. Continuous whisking is essential.

Can I use store-bought lemon curd instead?
It won’t have the same custard-like richness, but it can be used in a pinch.

Conclusion

Lemon Crème Brûlée Cookies are a beautiful fusion of sugar cookie comfort and gourmet pastry artistry. With their tangy cream centers, brûléed tops, and buttery citrus dough, they’re guaranteed to turn heads and win hearts—especially for lemon lovers and dessert connoisseurs alike.

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