Lemon Creme Brulee Cookies Recipe

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These Lemon Crème Brûlée Cookies bring together three delicious layers in one elegant dessert: a soft lemon sugar cookie, smooth homemade lemon pastry cream, and a crisp caramelized sugar topping. They look impressive but are easy to prepare, making them perfect for special occasions or whenever you're in the mood for something unique.

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Prep Time 20

Cook Time 25

Chill Time: 30

Total Time 1 15

Servings: 18 Cookies

Course: Dessert

Cuisine: American

Calories: 245

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Lemon Pastry Cream

2 cups 500 ml whole milk
5 large egg yolks
1 cup 200 g granulated sugar
⅛ teaspoon salt
1 teaspoon 5 ml vanilla extract
1 tablespoon 8 g lemon zest
3 tablespoons 25 g cornstarch
3 tablespoons 42 g unsalted butter, cubed

For the Lemon Sugar Cookies

2½ cups 320 g all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup 200 g unsalted butter, softened
1 cup 190 g granulated sugar
1 teaspoon 5 ml vanilla extract
2 teaspoons 8 g lemon zest

For the Brûlée Topping

½ cup 100 g granulated sugar

Equipment

Medium saucepan
Whisk
Mixing bowls
Electric hand mixer
Rubber spatula
Measuring cups
Measuring spoons
Baking sheet
Parchment paper
Cookie scoop
Wire cooling rack
Kitchen torch (optional, for brûlée topping)

Method

For the Lemon Pastry Cream

In a medium saucepan, combine the whole milk and heat over medium-low heat until warm.
In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and cornstarch until smooth and well combined.
Gradually pour the warm milk into the egg mixture while whisking continuously.
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until it thickens into a smooth pastry cream.
Remove from the heat and stir in the butter and lemon zest until the butter has completely melted ,the mixture is smooth and Transfer the pastry cream to a bowl.
Cover the surface with plastic wrap.
Allow the pastry cream to cool completely before using it to fill the cookies.

For the Lemon Sugar Cookies

In a large mixing bowl, beat the softened butter until smooth and creamy.
Add the granulated sugar.
Add lemon zest and Beat until light and fluffy.
Add the all-purpose flour and mix .
Add baking powder, baking soda, vanilla extract, and salt.
Fold everything together until a soft cookie dough forms with no dry flour remaining.
Cover and chill the dough for 20–30 minutes.
Scoop equal portions of dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie.
Bake in a preheated 350°F (175°C) oven for 10–12 minutes, or until the edges are lightly golden.
Allow the cookies to cool completely on a wire rack.
Pipe or spoon the cooled lemon pastry cream onto the center of each cookie.
Sprinkle the tops with granulated sugar for the brûlée topping.
Lightly caramelize the sugar using a kitchen torch until golden and crisp.
Allow the topping to cool for a minute, then serve and enjoy.

Nutrition

Calories: 245kcal

Notes

Cool the Pastry Cream: Make sure the pastry cream is fully chilled before filling the cookies for the best texture.
Brûlée Just Before Serving: Caramelize the sugar shortly before serving to keep the topping crisp.
Torch Carefully: Move the kitchen torch continuously to caramelize the sugar evenly without burning it.
Serve Fresh: These cookies are best enjoyed the same day for the perfect contrast between the creamy filling and crunchy brûlée topping.

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