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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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/lemon-curd-creme-brulee-cookies-recipe/