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This tangy lemon crème brûlée cookie turns the famous French sweet into a grab-and-go snack. You'll love how the buttery cookie base meets smooth lemon cream and a crackling sugar top - it's a wonderful mix of sharp citrus and burnt sugar goodness.
I came up with these cookies for a springtime get-together and nobody could say a word after tasting them. When you light up the sugar topping right at the table, it makes for a show that your friends won't forget.
Ingredients
- Fresh lemons: You'll need both the juice and peel for that real lemony kick
- Whole milk: Makes the cream layer extra smooth and luxurious
- Vanilla bean paste: Packs more punch than extract and adds those pretty dark specks
- Cornstarch: Helps the cream set up without getting lumpy
- Unsalted butter: Brings richness and lets you add just the right amount of salt
- Granulated sugar: Creates that signature crackly top when torched
Step-by-Step Instructions
- Prepare the lemon pastry cream:
- Warm up the milk till it steams. In another bowl, whisk egg yolks, sugar, lemon zest, salt, vanilla and cornstarch until smooth and light yellow. It'll be thick at first but gets smoother as you whisk. Slowly pour in the hot milk while whisking so the eggs don't cook. Pour everything back into the pot and cook on medium-low for 8-12 minutes, whisking non-stop until it thickens and forms soft peaks. Take it off the heat, stir in butter pieces until they melt, then put plastic wrap directly on the cream surface so it doesn't form a skin. Stick it in the fridge until fully cold.
- Create lemon sugar mixture:
- Mix sugar with fresh lemon zest in a small bowl and rub them together with your fingers to release the oils from the zest. This makes the sugar super lemony and gives your cookies an amazing scent and taste.
- Make lemon sugar cookies:
- Mix all dry stuff in one bowl. In a bigger bowl, beat butter and sugar until fluffy, about two minutes. Add egg, vanilla and lemon zest, mixing until well blended and lighter in color. Slowly add dry ingredients on low speed just until it forms a dough. Roll dough into balls, coat in lemon sugar, place on baking sheets with parchment and press down slightly. Bake at 350°F for 9-10 minutes until edges look done but centers stay soft. Let them sit on the pan for 5 minutes before moving to a rack.
- Assemble the cookies:
- Pipe cold lemon cream onto fully cooled cookies in a nice mound. Sprinkle about a teaspoon of sugar evenly over the cream. Use a kitchen torch to carefully melt the sugar until it turns golden brown and smells like toasted marshmallows. Let the sugar cool and harden for 10 minutes before eating.
The lemon zest really makes this recipe shine. I always grab extra lemons because those fragrant oils in the peel pack such a punch. My whole family crowds around when I break out the torch, making it a fun tradition that's as much about the show as the taste.
Make-Ahead Options
You can make the lemon cream up to 3 days early and keep it in the fridge in a sealed container. The cookies can be baked 1-2 days before and kept in an airtight container at room temp. For the best results, always put them together and torch them just before you want to serve them.
Torching Tips
When you're torching the sugar top, keep the flame about 2 inches away and don't stop moving it around or you'll burn spots. Try to get an even golden color all over. Don't have a torch? Your oven broiler can work too, but watch them like a hawk so they don't burn.
Flavor Variations
Switch things up by using lime, orange, or grapefruit peel instead of lemon. For a taste of the tropics, add a bit of coconut flavor to the cream. You can also put herbs like lavender or thyme in the milk as it heats for a surprising twist that'll get people talking.
These lemon crème brûlée cookies are a fancy, citrusy treat that'll wow everyone at your next party!
Recipe Q&A
- → Can I prepare these cookies ahead of time?
The cookie bases and filling can be made up to 48 hours early. Keep them in separate containers. Add the cream and torch the sugar just before eating so the cookies stay crispy.
- → What can I do without a kitchen torch?
A broiler can work if a torch isn’t available. Lay the cookies with cream on a baking sheet, sprinkle sugar on top, and broil briefly for about a minute while keeping a close eye. It won’t be as even, but still delicious.
- → Is bottled lemon juice okay instead of fresh zest?
Fresh lemon zest is key since the oils in the peel give the citrusy flavor. Bottled juice doesn’t have those oils and won’t taste as vibrant. Use freshly zested lemons for the best results.
- → How do I avoid lumps in the cream?
Whisk the eggs thoroughly before adding the hot milk and stir the mixture constantly while it cooks. If lumps still form, push the cream through a mesh strainer before it cools. Cover the surface with plastic to stop skin from forming.
- → Can I freeze these cookies?
The undecorated cookies can be frozen in a sealed container for a month. Let them thaw at room temperature. Assembled cookies don’t freeze well because the filling separates and the sugar crust softens.
- → What’s the easiest way to zest lemons?
A microplane is the best tool for fine, flavorful zest. Avoid grating the bitter white part under the skin. Zest right before adding to your mix to get the strongest citrus flavor.