Introduction

These Luscious Lemon Curd Crème Brûlée Cookies offer a delightful blend of tangy lemon and creamy sweetness with a crisp caramelized sugar topping. Perfectly soft and chewy, they bring a refreshing twist to your cookie jar. Let’s make these irresistible treats that taste like a lemony dessert in every bite.

A close-up view of a stack of five golden brown doughnut-like discs with a shiny, slightly crunchy texture on the edges and a soft, moist interior. The top disc shows a bite taken out, revealing a smooth, creamy filling that is light caramel in color, slightly oozing over the edge. The stack is tightly packed, with each disc about the same thickness, and the surface captures a warm light reflecting off the glossy glaze. The background is softly blurred with hints of more of these discs nearby, all presented on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups all-purpose flour
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
½ teaspoon baking powder
Pinch of salt
½ cup lemon curd
2 tablespoons granulated sugar (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a mixing bowl, cream together the softened butter and ¾ cup granulated sugar until the mixture is light and fluffy.
Step 3: Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture. Mix until well combined.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined to avoid tough cookies.
Step 5: Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Flatten each ball slightly with your fingers.
Step 6: Make a small indentation in the center of each cookie using your thumb or the back of a spoon. Fill each indentation with about ½ teaspoon of lemon curd.
Step 7: Bake the cookies for 12-15 minutes, or until the edges are lightly golden but the centers remain soft.
Step 8: Remove the cookies from the oven and immediately sprinkle the tops evenly with the remaining 2 tablespoons of granulated sugar.
Step 9: Using a kitchen torch, carefully caramelize the sugar on top of each cookie until golden and crisp. Let the cookies cool slightly before serving.

Tips & Variations

For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend, noting the texture may vary slightly.
To make these cookies vegan, replace the egg with a flaxseed egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use plant-based butter.
If you don’t have a kitchen torch, place the sugared cookies under a hot broiler for a minute or two, watching closely to avoid burning.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days to maintain their soft texture. Because of the caramelized sugar topping, they are best enjoyed fresh. To warm them, leave at room temperature or gently reheat briefly, but avoid prolonged heating to keep the sugar crisp.

How to Serve

The image shows close-up lemon cookies stacked on a white marbled surface, with two main layers: a soft, pale yellow baked cookie base, and a glossy, caramelized lemon curd topping that has a golden-brown color with shiny, slightly translucent spots. The top cookie is bitten, revealing the smooth, creamy lemon filling inside, which looks thick and bright yellow. The texture of the cookie base appears soft and crumbly around the edges, contrasting with the smooth, shiny curd layer on top. Extra cookies are blurred in the background, creating depth. photo taken with an iphone --ar 4:5 --v 7

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 and saves time. Just be sure it’s not too runny to avoid spreading during baking.

What if I don’t have a kitchen torch for caramelizing the sugar?

You can place the sugared cookies under your oven’s broiler for 1-2 minutes. Watch closely as the sugar caramelizes quickly to prevent burning.

Lemon Curd Crème Brûlée Cookies Recipe

Print Recipe

★★★★★

4.7 from 101 reviews

These Lemon Curd Crème Brûlée Cookies offer a delightful blend of tangy lemon curd and a crisp caramelized sugar topping, reminiscent of the classic crème brûlée dessert. Soft, chewy cookies with a luscious lemon center and a crunchy brûléed top make for an irresistible treat perfect for lemon lovers.

Author: Dana
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: About 20 cookies 1x
Category: Dessert,Cookies
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

1 ½ cups all-purpose flour
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
½ teaspoon baking powder
Pinch of salt

Filling and Topping

½ cup lemon curd
2 tablespoons granulated sugar (for topping)

Optional Substitutions

Gluten-free flour can substitute for all-purpose flour for gluten-sensitive diets.
For a vegan version, replace the egg with a flaxseed egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use a plant-based butter alternative.

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and ¾ cup granulated sugar until the mixture is light and fluffy. This process incorporates air into the dough for a tender texture.
Add Wet Ingredients: Mix in the egg, lemon zest, lemon juice, and vanilla extract until fully combined, ensuring the lemon flavor is evenly distributed.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing just until incorporated to avoid tough cookies.
Form Cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, then gently flatten them. Press your thumb or a spoon into the center of each to create a small well.
Add Lemon Curd: Fill each indentation with about ½ teaspoon of lemon curd, which will provide a tangy and creamy surprise in every bite.
Bake: Bake for 12-15 minutes until the edges turn lightly golden, making sure not to overbake so the centers stay soft and chewy.
Sugar Topping: Remove cookies from the oven and immediately sprinkle the tops with the remaining 2 tablespoons of granulated sugar.
Caramelize Sugar: Using a kitchen torch, carefully caramelize the sugar on top of each cookie until it forms a golden, crisp crust reminiscent of crème brûlée. Allow the cookies to cool slightly so the topping hardens.

Notes

Do not over-mix the dough to maintain soft, tender cookies.
Keep an eye during baking to prevent the cookies from becoming too hard or overcooked.
A kitchen torch is essential for caramelizing the sugar on top; alternatively, you could use the broiler carefully, but watch closely.
Store cookies in an airtight container to maintain freshness, best enjoyed within 2-3 days.
For gluten-free or vegan adaptations, expect some texture changes but delicious flavor remains.

Keywords: lemon curd cookies, crème brûlée cookies, lemon dessert, baked cookies, caramelized sugar topping, lemon zest cookies