Tangy Lemon Curd Brûlée Cookies
Delicious buttery cookies filled with tangy lemon curd and topped with a caramelized sugar crust, perfect for any lemon lover.
Ingredients
Cookie Base
- 1.5 cups all-purpose flour Lends a sturdy yet tender texture
- 0.5 teaspoon baking powder Ensures the cookies rise just right
- 0.5 teaspoon fine salt Balances the flavors perfectly
- 0.5 cups unsalted butter, softened Creates a rich, creamy base
- 0.75 cups granulated sugar Sweetens the mixture
- 1 large egg yolk Adds richness
- 1 tablespoon finely grated lemon zest Infuses the dough with zesty brightness
- 1 tablespoon fresh lemon juice Enhances the lemon flavor
- 1 teaspoon vanilla extract Adds warm aroma
Filling and Topping
- 0.5 cups thick, chilled lemon curd Provides a tangy burst in the center of each cookie
- 3 tablespoons granulated sugar Used for the brûlée topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the softened butter and 3/4 cup of granulated sugar together for 2-3 minutes until pale and fluffy.
- Beat in the egg yolk, lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until no dry flour remains.
- Chill the dough for 20 minutes if too sticky.
Baking
- Scoop 1 1/2 tablespoon portions of dough, roll into balls, and place them 2 inches apart on the baking sheet.
- Press a well into each ball and fill with about 1 teaspoon of chilled lemon curd.
- Bake for 11-13 minutes or until edges are set and lightly golden.
- Allow cookies to cool for 10 minutes, then sprinkle granulated sugar over the curd centers.
- Use a kitchen torch to caramelize the sugar until golden and crisp.
- Let cool for 2 minutes before serving.
Notes
To elevate your cookies, consider using homemade lemon curd. For added zing, you can add a few drops of lemon extract into the dough. If you don't have a torch, place the cookies under a broiler for a minute or two to caramelize the sugar.