Lemon Curd Crème Brûlée Cookies

Lemon Curd Crème Brûlée Cookies are a stunning twist on the classic crème brûlée dessert, featuring soft, sugar cookie-style bases filled with tangy lemon curd and topped with a crackly caramelized sugar crust. They’re bright, buttery, and irresistibly elegant—perfect for spring gatherings or when you want something sweet with a bit of flair.

Why You’ll Love This Recipe

These cookies offer the best of both worlds: the comforting texture of a soft cookie and the fancy flair of crème brûlée. The tangy lemon curd balances the sweetness beautifully, while the brûléed sugar on top adds crunch and a hint of caramel. They’re just as fun to make as they are to eat.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Baking powder
• Salt

For the Filling & Topping:

• Lemon curd (store-bought or homemade)
• Granulated sugar (for brûlée topping)

directions

1. Make the Cookie Dough: Cream together butter and sugar until light and fluffy. Add eggs and vanilla, mixing well. Stir in flour, baking powder, and salt until a soft dough forms.
2. Scoop and Shape: Roll the dough into large balls and press a deep well into the center of each using a spoon or your thumb.
3. Bake: Bake at 350°F (175°C) for 10–12 minutes until lightly golden. Let cool completely.
4. Fill with Lemon Curd: Once cookies are cool, spoon lemon curd into the wells of each cookie.
5. Brûlée the Tops: Sprinkle granulated sugar over the curd. Use a kitchen torch to caramelize the sugar until golden and crisp.
6. Serve: Let the sugar harden for a few minutes, then serve and enjoy.

Servings and timing

Servings: 12–14 cookies
Prep Time: 20 minutes
Bake Time: 12 minutes
Cooling & Brûlée Time: 15 minutes
Total Time: 45 minutes

Variations

• Swap lemon curd for raspberry, passionfruit, or orange curd for a twist.
• Add a bit of lemon zest to the cookie dough for extra citrus flavor.
• Top with a dollop of whipped cream or a few berries for presentation.
• Use a shortbread base instead of sugar cookie for a different texture.
• Try a sprinkle of flaky sea salt on top for contrast.

storage/reheating

Store cookies in an airtight container in the refrigerator for up to 4 days. For best texture, brûlée just before serving. If you torch the sugar in advance, the caramel topping may lose its crispness after a day. These cookies are not ideal for freezing once assembled but unfilled baked cookies can be frozen for up to 2 months.

FAQs

Can I use store-bought lemon curd?

Yes, store-bought lemon curd works perfectly and saves time.

Do I need a kitchen torch?

A torch gives the best results, but you can broil the cookies briefly—just watch closely to prevent burning.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 48 hours before baking.

What kind of sugar should I use for the brûlée topping?

Granulated sugar is best for an even caramelized crust.

Can I make these cookies gluten-free?

Yes, use a 1:1 gluten-free flour blend.

How long does the brûlée topping stay crisp?

It stays crisp for a few hours. For best results, torch just before serving.

Can I use a different filling?

Definitely—try other fruit curds, custards, or pastry cream.

Are these cookies overly sweet?

The lemon curd adds a tart balance to the sweet cookie and caramel topping.

Can I freeze these cookies?

Freeze the unfilled cookies. Assemble and brûlée after thawing for best texture.

How thick should the sugar layer be for brûlée?

A thin, even layer is best—about ½ to 1 teaspoon per cookie.

Conclusion

Lemon Curd Crème Brûlée Cookies are a creative, delicious treat that combines classic French technique with the comfort of a soft cookie. With their bright lemony center and caramelized sugar topping, they’re sure to steal the spotlight on any dessert table. Whether you’re baking for a party or a quiet afternoon, these cookies are a sweet success.

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