Introduction

These Lemon Crème Brûlée Cookies combine a tangy lemon flavor with the creamy richness of pastry cream and a crisp brûléed topping. They’re a delightful treat that brings together the best of cookie and dessert worlds for a special occasion or an everyday indulgence.

The image shows several lemon cookies placed on a white marbled surface scattered with thin round lemon slices. Each cookie has two clear layers: the bottom layer is a light golden soft cookie base with a crumbly texture, and the top layer is a glossy, thick lemon-flavored topping with a caramelized, slightly burnt surface in uneven patches. One cookie features a bite taken out of it, revealing the airy inside of the cookie base. Another cookie is decorated with a small wedge of lemon resting tilted on the edge of the topping. The overall color palette combines warm yellow tones and light browns, highlighting the contrast between the smooth lemon topping and the soft cookie base. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (540 ml) whole milk
6 egg yolks
1 cup + 2 tbsp (225 g) granulated white sugar
1/8 tsp salt
1/2 tbsp vanilla bean paste
2 tbsp lemon zest
3 1/2 tbsp (28 g) cornstarch
3 tbsp (42 g) unsalted butter, cut in cubes
1/2 cup (100 g) granulated white sugar
1/2 tbsp lemon zest
2 3/4 cups (344 g) all-purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (200 g) granulated white sugar
1 cup (224 g) unsalted butter, softened
1 egg, at room temperature
1 tsp vanilla bean paste
2 1/2 tbsp lemon zest
1/2 cup (100 g) granulated white sugar (for the brûlée topping)

Instructions

Step 1: For the lemon pastry cream, heat the milk in a medium saucepan over medium-low heat until steaming. Reduce heat to low and keep warm.
Step 2: In a large bowl, whisk together egg yolks, 1 cup + 2 tbsp sugar, 2 tbsp lemon zest, salt, vanilla bean paste, and cornstarch until pale-yellow and smooth.
Step 3: Gradually whisk in ¼ of the warm milk to temper the eggs, then add the remaining milk and stir to combine.
Step 4: Return mixture to the saucepan and cook over medium-low heat, whisking continuously for 8–12 minutes, until thick and soft peaks form.
Step 5: Remove from heat, stir in butter cubes until smooth, cover with plastic wrap touching the surface to prevent a skin, and chill until completely cold.
Step 6: For the lemon sugar, mix 1/2 cup sugar with 1/2 tbsp lemon zest in a bowl and set aside.
Step 7: Preheat oven to 350°F (175°C) and line two cookie sheets with parchment paper.
Step 8: In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
Step 9: Cream softened butter and 1 cup sugar on high speed until fluffy, about 2 minutes.
Step 10: Add egg, vanilla bean paste, and 2 1/2 tbsp lemon zest, mixing on medium speed until pale and fluffy, 1–2 minutes.
Step 11: Gradually add dry ingredients, mixing on low speed just until the dough forms.
Step 12: Scoop dough into balls, roll in the lemon sugar, and place on prepared sheets, flattening slightly. Bake 6 cookies at a time for 9–10 minutes.
Step 13: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For perfect edges, gently press a circular cookie cutter around each cookie while warm.
Step 14: To assemble, fill a piping bag with chilled pastry cream. Pipe onto the cooled cookies.
Step 15: Sprinkle about 1 teaspoon of granulated sugar over each cookie. Use a kitchen torch to brûlée the sugar until golden and caramelized.
Step 16: Let cookies rest for 10 minutes before serving. Add pastry cream only when ready to serve to avoid sogginess.

Tips & Variations

For more intense lemon flavor, use fresh Meyer lemons for zest and juice.
If you don’t have a kitchen torch, place cookies under a broiler for a few minutes to brûlée the sugar—watch closely to prevent burning.
Make pastry cream a day ahead to save time; it keeps well refrigerated.
Try substituting vanilla bean paste with pure vanilla extract if unavailable.

Storage

Store unfilled cookies in an airtight container at room temperature for up to 3 days. Keep the pastry cream refrigerated for up to 2 days. Assemble cookies with pastry cream and brûlée topping just before serving, as the cookies will become soggy if left assembled for too long. Leftovers with pastry cream should be refrigerated and enjoyed within 24 hours.

How to Serve

The image shows round cookies with two layers, placed on a white marbled surface. The bottom layer is a light brown cookie with a smooth texture, while the top layer is a thick, creamy yellow topping with a caramelized, slightly burnt pattern in the center. Around the cookies, there are lemon slices and wedges with a pale yellow color and a juicy texture. A shiny metal spoon is also visible near the bottom left corner. The overall scene has a bright and clean look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cream without vanilla bean paste?

Yes, you can use pure vanilla extract as a substitute. Add it after cooking the custard, once it has cooled slightly, to preserve its flavor.

How do I prevent the pastry cream from curdling?

Whisk constantly while cooking over medium-low heat and avoid high temperatures. Gradually temper the egg yolks with warm milk before combining everything to ensure a smooth cream.