Introduction

These Lemon Curd Crème Brûlée Cookies combine the crisp texture of a classic cookie with the luscious flavors of lemon curd and a brûléed sugar topping. They deliver a delightful balance of tangy, sweet, and creamy in every bite—perfect for an elegant dessert or a special treat.

A close-up image shows a stack of three thick, round pancakes on a white marbled surface. The top pancake is cut in half, revealing a soft, gooey, yellow custard filling that looks smooth and creamy. Each pancake layer has a golden-brown surface with a slightly crispy texture, while the sides are soft and pale. A light dusting of powdered sugar is sprinkled lightly on the top pancake. The overall look is warm, inviting, and rich. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (or coconut oil for a dairy-free option)
1 cup granulated sugar (or coconut sugar for a lower glycemic index)
2 large eggs, at room temperature
2 cups all-purpose flour (or a 1:1 gluten-free flour blend)
1 teaspoon baking powder
1 teaspoon vanilla extract (fresh vanilla beans optional)
1 cup lemon curd (store-bought or homemade)
1/2 cup heavy cream (or coconut cream for dairy-free)
1/4 cup granulated sugar for topping

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: Using an electric mixer, cream together the butter and sugar until light and fluffy, about 3 to 4 minutes.
Step 3: Add the eggs and vanilla extract, mixing on medium speed until fully combined.
Step 4: In a separate bowl, whisk together the flour and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined.
Step 5: Chill the dough in the refrigerator for 30 minutes to prevent spreading and help achieve perfect shape.
Step 6: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 7: Bake for 10 to 12 minutes, or until the edges turn golden brown. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.
Step 8: Spoon lemon curd over each cookie, then mix heavy cream and sugar in a small bowl and layer the mixture over the lemon curd on each cookie.
Step 9: Using a kitchen torch, caramelize the sugar topping until golden brown and crispy.
Step 10: Serve the cookies warm to enjoy the perfect contrast of textures and bright flavors.

Tips & Variations

Chilling the dough helps prevent spreading and results in thicker, chewier cookies.
For a dairy-free version, substitute butter and heavy cream with coconut oil and coconut cream, respectively.
Use fresh lemon curd for a brighter, more intense lemon flavor.
For an elegant touch, try sprinkling a little sea salt on the caramelized topping before it cools.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To maintain the crème brûlée topping texture, drizzle lemon curd and torch the sugar fresh before serving. Reheat briefly with a kitchen torch or under a broiler to refresh the caramelized crust if necessary.

How to Serve

A stack of three thick, round pancakes sits on a white marbled surface. The bottom pancake has a golden-brown, slightly crispy texture, while the middle pancake looks soft and fluffy with a light cream color. The top pancake is cut in half, showing a creamy, light yellow filling oozing out. The top is dusted lightly with powdered sugar, adding a soft white contrast. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and keep it refrigerated for up to 24 hours before baking. This allows the flavors to meld and helps with cookie texture.

What if I don’t have a kitchen torch?

If you don’t have a kitchen torch, place the cookies under a hot broiler for a minute or two to caramelize the sugar, watching closely to avoid burning.