Lemon Curd Crème Brûlée Cookies – Tangy & Sweet Treat
A tender, bright cookie bursting with fresh lemon curd filling and topped brûlée-style for a crackling crispy finish.
Equipment
- 1 Mixing bowl large
- 1 Baking sheet lined with parchment
- 1 Kitchen torch for brûlée topping
Ingredients
Cookie Ingredients
- 1 ½ cups all-purpose flour gluten-free flour can be used but texture changes
- ½ cup unsalted butter softened; plant-based butter if vegan
- ¾ cup granulated sugar
- 1 large egg or flaxseed egg for vegan (1 tablespoon flaxseed meal + 3 tablespoon water)
- 1 tablespoon lemon zest fresh
- 2 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- 1 pinch salt
- ½ cup lemon curd for filling
- 2 tablespoon granulated sugar for topping and caramelization
Instructions
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix softened butter and granulated sugar until light and fluffy.
- Add egg, lemon zest, lemon juice, and vanilla extract. Stir until fully combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually fold dry ingredients into the wet mixture to form a soft dough.
- Scoop 1 tablespoon of dough, roll into a ball, and place on the lined baking sheet.
- Press a small well into the center of each ball using your thumb or the back of a spoon.
- Fill each well with 1 teaspoon of lemon curd.
- Bake for 12–14 minutes until edges are lightly golden. Cool on sheet then transfer to wire rack.
- Sprinkle granulated sugar on top of each cookie and torch lightly to create brûlée topping.
- Let cookies cool completely before serving or storing.
Notes
Chill lemon curd before filling to help it hold shape. Broil if no torch available. Store in airtight container or freeze for later. Let come to room temp before eating.