Description
These Lemon Crème Brûlée Cookies are a delightful twist on classic sugar cookies, featuring a luscious lemon pastry cream filling and a brûléed sugar topping for a crispy, caramelized finish. Perfectly soft lemon sugar cookies are topped with creamy, zesty lemon custard and finished with a torch-seared sugary crust, making them a sophisticated yet easy-to-make treat for gatherings or special occasions.
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:
- 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)
Instructions
- Heat Milk: In a medium saucepan, heat the milk over medium-low heat until steaming. Reduce heat to low and keep warm.
- Mix Egg Mixture: In a large bowl, whisk together egg yolks, 1 cup plus 2 tablespoons sugar, lemon zest, salt, vanilla bean paste, and cornstarch until pale yellow and smooth.
- Temper Eggs: Gradually whisk in 1/4 of the hot milk into the egg mixture to temper, then slowly add the remaining milk, stirring constantly.
- Cook Pastry Cream: Return the mixture to the saucepan and cook over medium-low heat, whisking continuously for 8-12 minutes until thick and soft peaks form.
- Finish Pastry Cream: Remove from heat, stir in butter cubes until smooth. Cover with plastic wrap directly on the surface and chill until cold.
- Prepare Lemon Sugar: Combine 1/2 cup sugar and 1/2 tablespoon lemon zest in a bowl; set aside.
- Preheat Oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt; set aside.
- Cream Butter and Sugar: Using an electric mixer, beat butter and 1 cup sugar on high until fluffy, about 2 minutes.
- Add Egg and Flavorings: Mix in egg, vanilla bean paste, and lemon zest on medium speed until pale and fluffy, 1-2 minutes.
- Combine Dough: Gradually add dry ingredients on low speed just until dough forms.
- Shape Cookies: Scoop dough into large balls, then roll each in the lemon sugar mixture.
- Place and Flatten: Arrange balls on prepared sheets and slightly flatten each cookie.
- Bake: Bake for 9-10 minutes until edges are set. Let cool on sheets for 5 minutes, then transfer to wire racks to cool completely. Use a cookie cutter to perfect shape if desired.
- Assemble Cookies: Fill a piping bag fitted with a small round tip with chilled lemon pastry cream. Pipe cream onto each cooled cookie.
- Brûlée Sugar Topping: Sprinkle about 1 teaspoon of the 1/2 cup sugar evenly on each filled cookie. Use a kitchen torch to caramelize the sugar until golden brown and fragrant.
- Cool and Serve: Allow cookies to cool for 10 minutes after torching. Serve immediately to prevent sogginess.
Notes
- For best results, add the pastry cream topping just before serving to avoid soggy cookies.
- Use fresh lemon zest for the most vibrant flavor in both the cream and cookies.
- If you don’t have a kitchen torch, place cookies under a hot broiler briefly but watch carefully to avoid burning.
- Cookies can be stored separately from pastry cream in airtight containers for up to 3 days.
- Ensure butter and egg are at room temperature for easier mixing and better texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 18g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 70mg
