Description
Indulgent lemon crème brûlée cookies blend French elegance with zesty citrus charm. Rich, buttery shortbread meets caramelized sugar and bright lemon notes, promising a delightful sensory journey you’ll savor with each delicate bite.
Ingredients
Scale
Lemon Pastry Cream:
Dairy:
- 2 1/4 cups whole milk (540ml)
- 3 tablespoons unsalted butter, cubed (42g)
Eggs and Sugar:
- 6 egg yolks
- 1 cup + 2 tablespoons granulated sugar (225g)
Additional Ingredients:
- 1/8 teaspoon salt
- 1/2 tablespoon vanilla bean paste
- 2 tablespoons lemon zest
- 3 1/2 tablespoons cornstarch (28g)
Lemon Sugar:
- 1/2 cup granulated sugar (100g)
- 1/2 tablespoon lemon zest
Lemon Sugar Cookies:
Dry Ingredients:
- 2 3/4 cups all-purpose flour, spooned and leveled (344g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar (200g)
- 1 cup unsalted butter, softened (224g)
- 1 egg, room temperature
- 1 teaspoon vanilla bean paste
- 2 1/2 tablespoons lemon zest
Brûlée Topping:
- 1/2 cup granulated sugar for brulee (100g)
Instructions
- Craft the pastry cream by gently heating milk until steaming. Whisk egg yolks with sugar, lemon zest, salt, vanilla, and cornstarch until pale and smooth.
- Gradually incorporate hot milk into egg mixture, then return to pan and cook for 8-12 minutes, stirring constantly until mixture thickens to a custard consistency.
- Fold in butter, cover surface directly with plastic wrap to prevent skin formation, and refrigerate until completely chilled.
- Create lemon sugar by thoroughly mixing granulated sugar with fresh lemon zest in a separate bowl.
- Prepare cookie dough by whisking together dry ingredients in a medium bowl.
- Cream butter and sugar until light and fluffy using an electric mixer. Incorporate egg, vanilla extract, and lemon zest until well combined.
- Gently fold dry ingredients into wet mixture, mixing until just incorporated to avoid overworking the dough.
- Form dough into small balls, generously roll in prepared lemon sugar, and slightly flatten on baking sheet.
- Bake at 350°F for 9-10 minutes until edges are lightly golden. While still warm, use a cookie cutter to reshape if needed.
- Allow cookies to cool completely on wire rack.
- Fill piping bag with chilled pastry cream and carefully pipe onto cooled cookies.
- Sprinkle additional sugar on top and use kitchen torch to caramelize until golden brown.
- Let cookies rest for 10 minutes to allow caramel to set before serving.
Notes
- Customize Sugar Intensity Adjust the amount of lemon zest in the sugar coating to control tartness and sweetness according to personal preference.
- Chill Dough Thoroughly refrigerate cookie dough for at least 30 minutes to prevent spreading and maintain precise shape during baking.
- Pastry Cream Consistency Whisk continuously while cooking to prevent lumps and achieve a smooth, silky texture for perfect filling.
- Alternative Caramelization If a kitchen torch isn’t available, use the broiler setting in the oven, watching carefully to avoid burning the sugar topping.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 226
- Sugar: 20g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 63mg