Lemon Curd Crème Brûlée Cookies are a delightful fusion of two classic desserts: lemon curd and crème brûlée. These cookies feature a buttery, tender base topped with a luscious lemon curd filling and a crisp caramelized sugar crust. Perfect for tea time or as a sweet treat, these cookies are sure to impress!
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Lemon Curd:
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- Zest of 2 lemons
- 1/2 cup granulated sugar
- 3 large eggs
- 1/4 cup unsalted butter, cubed
For the Topping:
- 1/4 cup granulated sugar (for caramelizing)
Timing
Making Lemon Curd Crème Brûlée Cookies takes about 20 minutes for preparation, 15-20 minutes for baking, and additional time for cooling.
Instructions
Step 1: Make the Lemon Curd
- Combine Ingredients: In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs until well combined.
- Cook: Place the saucepan over medium heat and add the cubed butter. Cook the mixture, stirring constantly, until it thickens (about 10 minutes). It should coat the back of a spoon.
- Strain: Remove from heat and strain the lemon curd through a fine mesh sieve into a bowl to remove any lumps. Let it cool to room temperature, then refrigerate until set.
Step 2: Prepare the Cookie Dough
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 3: Bake the Cookies
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb to create a small indentation in the center of each cookie.
- Fill with Lemon Curd: Spoon a small amount of lemon curd into the indentation of each cookie.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Step 4: Caramelize the Sugar
- Prepare for Caramelizing: Once the cookies are completely cool, sprinkle a thin, even layer of granulated sugar over the top of each cookie.
- Caramelize: Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy crust. If you don’t have a torch, you can place the cookies under a broiler for a few seconds, watching closely to avoid burning.
Step 5: Serve
- Cool and Enjoy: Allow the caramelized sugar to harden for a minute before serving. Enjoy your delicious Lemon Curd Crème Brûlée Cookies!
Nutritional Information
Here’s a quick overview of the nutritional content of Lemon Curd Crème Brûlée Cookies (per cookie, based on 24 cookies):
| Nutrient | Amount per Cookie |
|---|---|
| Calories | 150 |
| Protein | 2g |
| Fat | 7g |
| Carbohydrates | 21g |
| Sugar | 8g |
Tips for Customization
- Add Herbs: Incorporate fresh herbs like thyme or basil into the lemon curd for a unique twist.
- Different Citrus: Substitute lemon with lime or orange for a different flavor profile.
- Decorate: Top with fresh berries or whipped cream for extra flair.
Storage Instructions
Store any leftover cookies in an airtight container at room temperature for up to 3 days. The caramelized sugar may lose its crispness over time.
Conclusion
Lemon Curd Crème Brûlée Cookies are a deliciously unique treat that combines the bright flavors of lemon with the rich, creamy texture of crème brûlée. Perfect for any occasion, these cookies are sure to be a hit!
FAQs
Can I make the lemon curd ahead of time?
Yes, you can prepare the lemon curd a day in advance and store it in the refrigerator until ready to use.
Can I freeze the cookies?
Yes, you can freeze the cookies before caramelizing the sugar. Just thaw them and caramelize the sugar before serving.
Mouth-Watering Lemon Curd Crème Brûlée Cookies Recipe
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Ingredients
- For the Cookies
- • 1 cup unsalted butter, softened
- • 1 cup granulated sugar
- • 1 large egg
- • 1 teaspoon vanilla extract
- • 2 1/2 cups all-purpose flour
- • 1 teaspoon baking powder
- • 1/2 teaspoon salt
- For the Lemon Curd
- • 1/2 cup fresh lemon juice (about 2–3 lemons)
- • Zest of 2 lemons
- • 1/2 cup granulated sugar
- • 3 large eggs
- • 1/4 cup unsalted butter, cubed
- For the Topping
- • 1/4 cup granulated sugar (for caramelizing)
Notes
Step 1: Make the Lemon Curd
- Combine Ingredients: In a medium saucepan, whisk together the lemon juice, lemon zest, sugar, and eggs until well combined.
- Cook: Place the saucepan over medium heat and add the cubed butter. Cook the mixture, stirring constantly, until it thickens (about 10 minutes). It should coat the back of a spoon.
- Strain: Remove from heat and strain the lemon curd through a fine mesh sieve into a bowl to remove any lumps. Let it cool to room temperature, then refrigerate until set.
Step 2: Prepare the Cookie Dough
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.
- Mix Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 3: Bake the Cookies
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Use your thumb to create a small indentation in the center of each cookie.
- Fill with Lemon Curd: Spoon a small amount of lemon curd into the indentation of each cookie.
- Bake: Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Step 4: Caramelize the Sugar
- Prepare for Caramelizing: Once the cookies are completely cool, sprinkle a thin, even layer of granulated sugar over the top of each cookie.
- Caramelize: Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy crust. If you don’t have a torch, you can place the cookies under a broiler for a few seconds, watching closely to avoid burning.
Step 5: Serve
- Cool and Enjoy: Allow the caramelized sugar to harden for a minute before serving. Enjoy your delicious Lemon Curd Crème Brûlée Cookies!
