Lemon Curd Crème Brûlée Cookies Recipe

Introduction

These Ultimate Luscious Lemon Curd Crème Brûlée Cookies combine a tender, buttery crust with a tangy lemon curd center and a crisp caramelized sugar topping. Ready in just 30 minutes, they are a delightful treat that brings a twist to classic cookies.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup lemon curd
• 1/4 cup turbinado sugar (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, mixing until just combined.
4. Step 4: Roll the dough into 1-inch balls and place them evenly spaced on the prepared baking sheet. Use your thumb to press a small indentation into the center of each cookie.
5. Step 5: Fill each indentation with about 1/2 teaspoon of lemon curd. Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
6. Step 6: Remove the cookies from the oven and let them cool slightly. Sprinkle the turbinado sugar evenly over the lemon curd centers.
7. Step 7: Using a kitchen torch, caramelize the turbinado sugar until it becomes bubbly and golden, creating a crisp brûlée topping.

Tips & Variations

• For a softer cookie, slightly underbake by a minute or two. For a more intense lemon flavor, add a teaspoon of lemon zest to the dough.
• If you don’t have a kitchen torch, you can briefly broil the cookies, watching carefully to avoid burning the sugar.
• Try substituting raspberry or passion fruit curd for a fruity twist on the classic lemon flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days to maintain crisp edges. Because of the lemon curd and caramelized topping, they are best enjoyed fresh. Reheating is not recommended as it can soften the brûlée sugar.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought lemon curd for this recipe?

Yes, store-bought lemon curd works perfectly well and saves time. Just ensure it’s thick enough to hold shape in the cookie indentation.

What can I do if I don’t have a kitchen torch?

You can place the cookies under a broiler for 1-2 minutes to caramelize the sugar. Watch closely to prevent burning, as broilers can brown sugar quickly and unevenly.

Lemon Curd Crème Brûlée Cookies Recipe

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4.4 from 135 reviews

These Ultimate Luscious Lemon Curd Crème Brûlée Cookies are buttery, tender, and feature a delightful lemon curd center topped with caramelized turbinado sugar. Ready in just 30 minutes, these cookies combine the rich flavors of crème brûlée with the freshness of lemon curd in a perfectly crisp yet soft bite.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Crust:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup lemon curd
• 1/4 cup turbinado sugar (for topping)

Instructions

1. Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and ensure even baking.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light, smooth, and fluffy, which helps create a tender texture in the cookies.
3. Incorporate Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully combined before adding the next. Stir in the vanilla extract to enhance the flavor profile.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures an even distribution of the leavening agent and salt throughout the dough.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough and keeping the cookies tender.
6. Shape Cookies and Add Lemon Curd: Roll the dough into 1-inch balls and place them evenly spaced on the prepared baking sheet. Use your thumb or the back of a spoon to create an indentation in the center of each dough ball. Fill each indentation with about 1/2 teaspoon of lemon curd.
7. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn lightly golden, indicating they are cooked through but still soft in the center.
8. Cool and Caramelize Sugar Topping: Remove the cookies from the oven and let them cool slightly. Sprinkle the turbinado sugar evenly over the lemon curd centers. Using a kitchen torch, caramelize the sugar carefully until it becomes bubbly and golden, creating the signature crème brûlée crunch.

Notes

• Ensure the butter is softened but not melted for perfect creaming with sugar.
• Do not overmix after adding the flour to keep the cookies tender rather than tough.
• If you don’t have a kitchen torch, place the cookies under a broiler for a short time but watch carefully to avoid burning.
• Store cookies in an airtight container at room temperature for up to 3 days to maintain crispiness.
• You can substitute lemon curd with other fruit curds (like raspberry or passion fruit) for variation.

Keywords: Lemon Curd Cookies, Crème Brûlée Cookies, Lemon Dessert, Caramelized Sugar Cookies, Quick Cookies, Baking Recipe