Ultimate Luscious Lemon Curd Crème Brûlée Cookies Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 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.
- 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.
- 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.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agents and seasoning.
- 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.
- 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.
- 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.
- 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.
- 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
