Welcome to cookie heaven! These Lemon Crème Brûlée Cookies are where zesty citrus meets the decadent caramelized crunch of a classic French dessert. I created these after a particularly inspiring trip to a patisserie where I couldn’t decide between something lemony or something with that signature brûlée crack.
The result is this perfect marriage: a buttery, tender cookie infused with bright lemon flavor, topped with a luscious custard-like center, and finished with that irresistible torched sugar topping that shatters delightfully with each bite. They’re impressive enough for special occasions but simple enough to make whenever the craving strikes.
Why You’ll Love This
- Unique Twist: All the flavors of crème brûlée in a convenient, handheld cookie form
- Perfect Balance: The bright acidity of lemon cuts through the richness of the custard topping
- Interactive Eating: The satisfying crack of the caramelized sugar brings joy with every bite
- Make-Ahead Friendly: Prepare components in advance and assemble before serving
- Conversation Starter: Guaranteed to impress guests and spark recipe requests
Ingredients
- 2¼ cups whole milk (540ml)
- 6 egg yolks
- 1 cup + 2 tablespoons granulated sugar (225g)
- ⅛ teaspoon salt
- ½ tablespoon vanilla bean paste
- 2 tablespoons lemon zest
- 3½ tablespoons cornstarch (28g)
- 3 tablespoons unsalted butter, cubed (42g)
- ½ cup granulated sugar (100g)
- ½ tablespoon lemon zest
- 2¾ cups all-purpose flour, spooned and leveled (344g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar (200g)
- 1 cup unsalted butter, softened (224g)
- 1 egg, room temperature
- 1 teaspoon vanilla bean paste
- 2½ tablespoons lemon zest
- ½ cup granulated sugar for brûlée (100g)
Instructions
- Heat milk until steaming. Whisk egg yolks, sugar, lemon zest, salt, vanilla, and cornstarch until pale. Gradually add hot milk, return to pan, and cook 8-12 minutes until thickened. Add butter, cover surface with plastic, and chill.
- Mix sugar and lemon zest in a bowl. Set aside.
- Whisk dry ingredients. Cream butter and sugar until fluffy. Add egg, vanilla, and lemon zest. Mix in dry ingredients until just combined.
- Roll dough into balls, coat in lemon sugar, and flatten slightly. Bake at 350°F for 9-10 minutes. Shape with cookie cutter while hot, then cool.
- Pipe cooled pastry cream onto cookies. Sprinkle with sugar and torch until caramelized. Let cool 10 minutes before serving.
Tips & Variations
- No Torch? Place cookies under a broiler for 1-2 minutes, watching carefully to avoid burning.
- Make It Ahead: Store baked cookies and custard separately in the refrigerator for up to 2 days; assemble and brûlée just before serving.
- Flavor Swap: Try orange or lime zest instead of lemon for a different citrus profile.
- Extra Richness: Add 1/4 teaspoon of lemon oil to the cookie dough for more intense flavor.
- Texture Tip: For the perfect crack, use regular granulated sugar rather than superfine or brown sugar for the brûlée topping.
- Serving Suggestion: Add a small sprig of fresh mint or a tiny lemon wedge for a beautiful garnish.
Serving Suggestions
These cookies are exquisite on their own, but they also pair wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. The cool creaminess complements the warm caramelized sugar beautifully.
For a truly special dessert experience, serve alongside espresso or a citrus-infused tea. The bitter notes of coffee or the complementary citrus flavors in tea create a balanced end to any meal.
Notes
- Cookies will keep for up to 4 hours after brûléeing before the caramelized top begins to soften.
- The custard should be thick enough to hold its shape in the cookie depression but not so thick that it’s difficult to spread.
- Allow cookies to cool completely before adding custard to prevent melting.
- When torching, keep the flame moving constantly to prevent burning the sugar.
FAQs
Can I make these cookies without a kitchen torch?
Yes! You can use your oven’s broiler set on high. Place the sugar-topped cookies on the top rack and watch carefully for 1-2 minutes until caramelized.
Can I prepare these in advance for a party?
Absolutely! Bake the cookies and prepare the custard up to 2 days ahead. Store separately in the refrigerator, then assemble and brûlée just before serving.
My caramelized sugar turned soft after a while. What happened?
This is normal! The moisture from the custard will eventually soften the caramelized sugar. For best results, brûlée the cookies no more than 4 hours before serving.
Can I freeze these cookies?
You can freeze the baked cookie bases, but I don’t recommend freezing the assembled cookies with custard and caramelized topping. Thaw frozen cookie bases at room temperature before adding custard.
Lemon Crème Brûlée Cookies
Recipe by Chef
Welcome to cookie heaven! These Lemon Crème Brûlée Cookies are where zesty citrus meets the decadent caramelized crunch of a classic French dessert. I created these after a particularly inspiring…
Ingredients
- 2¼ cups whole milk (540ml)
- 6 egg yolks
- 1 cup + 2 tablespoons granulated sugar (225g)
- ⅛ teaspoon salt
- ½ tablespoon vanilla bean paste
- 2 tablespoons lemon zest
- 3½ tablespoons cornstarch (28g)
- 3 tablespoons unsalted butter, cubed (42g)
- ½ cup granulated sugar (100g)
- ½ tablespoon lemon zest
- 2¾ cups all-purpose flour, spooned and leveled (344g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar (200g)
- 1 cup unsalted butter, softened (224g)
- 1 egg, room temperature
- 1 teaspoon vanilla bean paste
- 2½ tablespoons lemon zest
- ½ cup granulated sugar for brûlée (100g)
Steps
- Heat milk until steaming. Whisk egg yolks, sugar, lemon zest, salt, vanilla, and cornstarch until pale. Gradually add hot milk, return to pan, and cook 8-12 minutes until thickened. Add butter, cover surface with plastic, and chill.
- Mix sugar and lemon zest in a bowl. Set aside.
- Whisk dry ingredients. Cream butter and sugar until fluffy. Add egg, vanilla, and lemon zest. Mix in dry ingredients until just combined.
- Roll dough into balls, coat in lemon sugar, and flatten slightly. Bake at 350°F for 9-10 minutes. Shape with cookie cutter while hot, then cool.
- Pipe cooled pastry cream onto cookies. Sprinkle with sugar and torch until caramelized. Let cool 10 minutes before serving.
