Ultimate Luscious Lemon Curd Crème Brûlée Cookies Recipe

Introduction

These Ultimate Luscious Lemon Curd Crème Brûlée Cookies are a delightful blend of buttery crust and tangy lemon curd, topped with a caramelized sugar crunch. Ready in just 30 minutes, they make a perfect treat for any occasion.

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.
3. Step 3: Beat in the eggs one at a time, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the butter mixture, mixing until just combined to form the dough.
6. Step 6: Roll the dough into 1-inch balls and place them evenly spaced on the prepared baking sheet.
7. Step 7: Use your thumb to make an indentation in the center of each dough ball.
8. Step 8: Fill each indentation with about 1/2 teaspoon of lemon curd.
9. Step 9: Bake the cookies for 10-12 minutes, or until the edges are lightly golden.
10. Step 10: Remove the cookies from the oven and let them cool slightly.
11. Step 11: Sprinkle turbinado sugar over the lemon curd filling on each cookie.
12. Step 12: Use a kitchen torch to caramelize the turbinado sugar until bubbly and golden, creating a crisp brûlée topping.

Tips & Variations

• Use chilled dough if the mixture feels too soft to handle easily.
• Substitute lemon curd with orange or raspberry curd for different fruity flavors.
• If you don’t have a kitchen torch, you can briefly broil the cookies for a similar caramelized effect, watching carefully to prevent burning.
• Make sure not to overbake; the cookies should remain tender with just golden edges.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat briefly in a warm oven to refresh the caramelized topping if it softens.

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 and saves time. Just ensure it’s thick enough to hold shape in the cookie indentation.

What if I don’t have turbinado sugar for topping?

You can substitute with coarse sanding sugar or granulated sugar, though turbinado sugar gives the best caramelized crunch and flavor.

Ultimate Luscious Lemon Curd Crème Brûlée Cookies Recipe

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4.5 from 128 reviews

These Ultimate Luscious Lemon Curd Crème Brûlée Cookies combine a buttery, soft crust with a tangy lemon curd filling, topped with a delightful caramelized sugar crust. Ready in just 30 minutes, these cookies are perfect for a citrusy twist on a classic treat that features a crunchy brûlée topping made with turbinado sugar.

• Author: Joe
• 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 Crust: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugar: In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy, which will help create a tender cookie texture.
3. Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate them evenly, then stir in the vanilla extract to add aroma and flavor.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agents and seasoning.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough and risking toughness.
6. Shape the Dough: Roll the dough into 1-inch balls and arrange them spaced on the prepared baking sheet. Use your thumb or the back of a spoon to make an indentation in the center of each cookie for the lemon curd filling.
7. Fill with Lemon Curd: Spoon about 1/2 teaspoon of lemon curd into each indentation carefully so the curd stays inside the cavity during baking.
8. Bake Cookies: Bake for 10-12 minutes or until the edges of the cookies are lightly golden, indicating they are fully baked but still soft.
9. Cool and Caramelize: Remove the cookies from the oven and let them cool slightly. Sprinkle the turbinado sugar evenly over the lemon curd centers, then use a kitchen torch to caramelize the sugar until it bubbles and forms a golden, crunchy crust reminiscent of crème brûlée.

Notes

• If you don’t have a kitchen torch, you can broil the cookies briefly in the oven, watching closely to prevent burning.
• Lemon curd can be homemade or store-bought; ensure it’s thick enough to hold shape in the cookies.
• For best results, use room temperature butter and eggs to ensure smooth mixing of ingredients.
• These cookies are best eaten the same day to enjoy the crisp brûlée topping, but can be stored in an airtight container for up to 2 days.
• Adjust baking time based on your oven’s performance; cookies should be golden but still soft in the center.

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