Description
These Lemon Crème Brûlée Cookies feature a luscious lemon pastry cream sandwiched between tender sugar cookies with a bright lemon zing, topped with caramelized brûlée sugar for a delightful texture contrast. The combination of zesty lemon sugar cookies and rich pastry cream delivers a luxurious, refreshing treat perfect for spring or summer desserts.
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
- Prepare Lemon Pastry Cream: In a saucepan, combine whole milk with lemon zest and vanilla bean paste. Warm over medium heat until just simmering. In a separate bowl, whisk together egg yolks, granulated sugar, salt, and cornstarch until smooth. Temper the egg mixture by slowly adding warm milk while whisking continuously. Return mixture to saucepan and cook over medium heat, stirring constantly until thickened to pudding consistency. Remove from heat and stir in cubed unsalted butter until melted and incorporated. Transfer to a bowl, cover with plastic wrap touching the surface to prevent skin, and chill until set.
- Make Lemon Sugar: Combine granulated sugar with lemon zest in a small bowl, mixing evenly. This will be used later for cookie dough and topping.
- Prepare Cookie Dough: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. In another bowl, cream softened unsalted butter and granulated sugar until light and fluffy. Add the egg, vanilla bean paste, lemon zest, and mix well. Gradually add dry ingredients to wet ingredients, mixing until just combined. Chill the dough for at least 30 minutes to firm up.
- Form and Bake Cookies: Preheat oven to 350°F (175°C). Roll dough into 1-inch diameter balls, then roll each ball in the prepared lemon sugar to coat evenly. Place on parchment-lined baking sheets, spaced about 2 inches apart. Bake for 10-12 minutes or until edges are lightly golden but centers remain soft. Cool completely on wire racks.
- Assemble Cookies: Using a piping bag or spoon, spread or pipe chilled lemon pastry cream onto the flat side of one cookie, then sandwich with another. Continue until all cookies and pastry cream are used.
- Add Brûlée Topping: Sprinkle granulated sugar evenly on top of each assembled cookie sandwich. Using a kitchen torch, carefully caramelize sugar until melted and golden brown to create a crisp brûlée finish. Allow to cool briefly before serving.
Notes
- Ensure the pastry cream is fully chilled before assembling to avoid melting the cookies.
- If you don’t have a kitchen torch, you can briefly place the cookies under a hot broiler but watch carefully to avoid burning.
- The lemon zest used adds fresh citrus aroma; adjust quantity to taste for more or less lemon flavor.
- Cookies can be stored in an airtight container in the refrigerator for up to 3 days; best consumed fresh for crisp texture.
Keywords: lemon cookies, creme brulee, lemon pastry cream, lemon sugar cookies, baked cookies, lemon dessert