Lemon Topped Cookies

This tangy lemon crème brûlée cookie idea turns a fancy French sweet into a grab-and-go delight. When you mix buttery cookies topped with smooth lemon filling and a burnt sugar crust, you get an amazing treat that blends zingy citrus with sweet caramel notes.

I first whipped these up for a springtime get-together and everyone just stared in awe. When you torch the sugar right at the table, it makes for a show-stopping dessert moment that always wows people.

Ingredients

• Fresh lemons: You'll need both juice and zest for that real lemon kick
• Whole milk: Gives the pastry cream its luxurious, velvety feel
• Vanilla bean paste: Packs more punch than extract and adds pretty specks
• Cornstarch: Makes the filling firm up without getting lumpy
• Unsalted butter: Brings creaminess and lets you add just the right amount of salt
• Granulated sugar: Forms that crackling brûlée top everyone loves

Step-by-Step Instructions

Prepare the lemon pastry cream:

Warm milk till it steams. In another bowl, mix egg yolks, sugar, lemon zest, salt, vanilla and cornstarch until smooth and light yellow. The mix starts thick but gets runnier as you whisk. Slowly pour in hot milk while whisking so eggs don't cook. Pour everything back into the pan and cook on medium-low for 8-12 minutes, whisking non-stop until thick enough to form soft peaks. Take off heat, stir in butter chunks until melted, then put plastic wrap right on the cream's surface to stop a skin from forming. Cool completely in fridge.

Create lemon sugar mixture:

Mix sugar with fresh lemon zest in a small bowl and rub together with your fingers to get the oils out. This makes the sugar super lemony and gives the cookies an amazing scent and flavor boost.

Make lemon sugar cookies:

Mix all dry stuff in one bowl. In a bigger bowl, beat butter and sugar until fluffy for about two minutes. Add in egg, vanilla and lemon zest, mixing until well combined and lighter in color. Slowly add dry ingredients on low speed just until the dough comes together. Roll dough into balls, coat in lemon sugar, place on parchment-lined trays and press down slightly. Bake at 350°F for 9-10 minutes until edges firm up but middles stay soft. Let sit on tray for 5 minutes before moving to a rack.

Assemble the cookies:

Pipe cooled lemon cream onto fully cooled cookies in a nice mound. Sprinkle about a teaspoon of sugar evenly on top. Use a kitchen torch to carefully melt the sugar until golden with a toasty marshmallow smell. Let the sugar shell harden for 10 minutes before eating.

The lemon zest really makes this recipe pop. I always grab extra lemons because their aromatic oils pack such a punch. My kids run to the kitchen when they see me grab the torch, making it a fun dessert ritual that's about the excitement as much as the yummy taste.

Make-Ahead Options

You can make the lemon filling up to 3 days early and keep it covered in the fridge. The cookies can be baked 1-2 days ahead and stored in a sealed container at room temp. For the best results, always wait to put everything together and torch the tops until just before you plan to eat them.

Torching Tips

When burning the sugar top, keep the flame about 2 inches away and move it around constantly so nothing burns too much. Try for an even golden color instead of dark patches. If you don't own 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 zest for a different tangy taste. For a beachy twist, add a bit of coconut extract to the filling. You can even flavor the milk with herbs like lavender or thyme before making the cream for a surprising flavor combo.

These lemon crème brûlée cookies are a fancy, citrusy showstopper that'll wow your guests every time!

Recipe Q&A

→ Can I prepare them ahead of time?

Yes, you can bake and store the cookie bases and the lemon cream separately for up to two days. Assemble just before serving to keep them from becoming too soft.

→ What if a kitchen torch isn't available?

No problem! Use your oven's broiler instead. Sprinkle sugar over the cream, set cookies on a baking sheet, and broil for 1-2 minutes. Watch closely to avoid burning. The sugar caramelization might not be as even, but it'll still taste great.

→ Can I substitute bottled lemon juice for fresh zest?

Fresh zest is a must for this. It gets its zestiness from oils in the peel, which bottled juice doesn't have. Use fresh lemons to get that bold, bright citrus taste.

→ How do I make smooth pastry cream?

Make sure to whisk non-stop while cooking the mixture. If lumps form, pass the cream through a fine strainer while warm. Cover it directly with plastic wrap when cooling to avoid a skin forming.

→ Can I freeze them?

You can freeze the base cookies in an airtight container for up to a month. Just let them defrost before adding cream and caramelized sugar. Assembled cookies with cream and sugar topping shouldn't be frozen because they won't keep their texture.

→ What's the easiest way to zest a lemon?

Grab a microplane grater for thin, fragrant flakes of zest. Only scrape the yellow outer skin because the white peel below tastes bitter. Use the zest as soon as you can for the best flavor and aroma.