Lemon Curd Crème Brûlée Cookies are an elegant twist on classic thumbprint cookies, featuring buttery sugar cookie bases filled with bright, tangy lemon curd and finished with a caramelized sugar top. These cookies combine the crisp shell of crème brûlée with the citrusy zing of lemon curd for an irresistible treat.
Why You’ll Love This Recipe
These cookies are bursting with flavor and texture—soft and buttery with a creamy lemon center and crackly brûléed top. They’re beautiful, unique, and surprisingly easy to make. Perfect for spring gatherings, afternoon tea, or anytime you want a sophisticated dessert in cookie form.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies:
unsalted buttergranulated sugareggvanilla extractall-purpose flourbaking powdersalt
For the filling and topping:
lemon curd (homemade or store-bought)granulated sugar (for brûlée topping)
directions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together butter and sugar until light and fluffy.
Add egg and vanilla extract, mixing until combined.
Whisk together flour, baking powder, and salt in a separate bowl, then add to the wet mixture. Mix until a soft dough forms.
Scoop dough into tablespoon-sized balls and place on the baking sheet.
Use your thumb or the back of a spoon to make an indentation in the center of each ball.
Bake for 10–12 minutes or until edges are just golden.
Remove from oven and immediately reinforce the center wells if needed. Cool completely.
Spoon about 1 teaspoon of lemon curd into each cookie center.
Sprinkle a thin layer of granulated sugar over the lemon curd and carefully brûlée with a kitchen torch until caramelized. Let cool to harden.
Servings and timing
This recipe yields about 20 cookies.Preparation time: 15 minutesBaking time: 12 minutesCooling and filling time: 30 minutesTotal time: 55–60 minutes
Variations
Add lemon zest to the cookie dough for extra citrus flavor.
Use lime or orange curd for a flavor twist.
Top with a small mint leaf or edible flower for decoration.
Make mini versions for a bite-sized treat tray.
storage/reheating
Store in an airtight container in the refrigerator for up to 4 days.Best enjoyed fresh for the crisp brûlée top; do not freeze assembled cookies.
If needed, torch the sugar topping just before serving for best crunch.
FAQs
Can I use store-bought lemon curd?
Yes, high-quality store-bought curd works perfectly.
Do I need a torch for the brûlée topping?
It gives the best result, but you can broil the cookies briefly with caution.
Can I make the dough ahead of time?
Yes, refrigerate for up to 2 days before baking.
Is the brûlée topping sticky?
It hardens into a crisp shell once cooled—just like classic crème brûlée.
Can I skip the brûlée step?
Yes, but the caramelized sugar adds texture and flair.
Are these cookies tart or sweet?
The lemon curd provides a tangy contrast to the buttery cookie and sweet topping.
Can I freeze the unfilled cookies?
Yes, freeze baked cookies without lemon curd and fill later.
What’s the best way to serve them?
At room temperature or slightly chilled with tea or sparkling drinks.
Conclusion
Lemon Curd Crème Brûlée Cookies are a delightful fusion of classic French dessert and buttery cookie bliss. With their tangy centers, crispy brûléed tops, and melt-in-your-mouth base, they’re sure to steal the spotlight at any dessert table. A treat as pretty as it is delicious!
Print
Lemon Curd Crème Brûlée Cookies – Tangy & Sweet Treat
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 35 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
- Diet: Vegetarian
Description
Lemon Curd Crème Brûlée Cookies are a delightful fusion of a soft sugar cookie, a tangy lemon curd center, and a crisp caramelized sugar topping. These elegant cookies combine bright citrus flavor with the creamy richness of crème brûlée.
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup lemon curd (store-bought or homemade)
- 2 tbsp granulated sugar (for brûlée topping)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter and 3/4 cup sugar until light and fluffy. Beat in egg and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until a soft dough forms.
- Roll dough into 1.5-inch balls and place on the baking sheet. Flatten slightly and create a small indent in the center with your thumb or a spoon.
- Bake for 10–12 minutes, until edges are lightly golden. Cool for 5 minutes on the pan.
- Fill each cookie indent with about 1 tsp of lemon curd.
- Sprinkle a pinch of granulated sugar over the lemon curd and use a kitchen torch to caramelize until golden and crisp. Let cool.
- Serve and enjoy!
Notes
- Use a small spoon or rounded measuring spoon to create uniform wells for lemon curd.
- If you don’t have a kitchen torch, broil for 1–2 minutes, watching closely.
- Cookies are best enjoyed the day they’re brûléed.
- Store unfrosted cookies in an airtight container for up to 3 days; add curd and brûlée just before serving.