Description
Lemon Curd Crème Brûlée Cookies are luxuriously delicious, combining a tender buttery cookie base with a creamy lemon curd center topped with a caramelized sugar crust. These cookies offer a perfect balance of tartness and sweetness in every bite, making them an elegant treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (Substitute with coconut oil for a dairy-free option)
- 1 cup granulated sugar (Can be swapped with coconut sugar for a lower glycemic index)
- 2 large eggs (Ensure they are at room temperature for better mixing)
- 2 cups all-purpose flour (Can be replaced with a 1:1 gluten-free flour blend)
- 1 teaspoon baking powder (Double-check for gluten-free certification if needed)
- 1 teaspoon vanilla extract (Use fresh vanilla beans for an upscale taste)
Filling and Topping
- 1 cup lemon curd (Store-bought works but homemade enhances flavor)
- 1/2 cup heavy cream (Substitute with coconut cream for a dairy-free version)
- 1/4 cup granulated sugar (Ensure even sprinkling for the best results)
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the unsalted butter and 1 cup of granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring they are fully incorporated. Add the vanilla extract and mix well.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture to the wet ingredients, stirring until a smooth dough forms. Avoid overmixing to ensure tender cookies.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up, which makes it easier to handle when shaping the cookies.
- Shape the Cookies: Preheat your oven to 350°F (175°C). Roll the chilled dough into walnut-sized balls and place them on a parchment-lined baking sheet, spaced about 2 inches apart.
- Create Indentations: Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie ball, being careful not to press all the way through.
- Fill with Lemon Curd: Spoon about 1 teaspoon of lemon curd into each indentation, filling it almost to the top.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Prepare Crème Brûlée Topping: While the cookies cool slightly, whip the heavy cream until soft peaks form. Optionally, fold it gently into any leftover lemon curd or serve it on the side.
- Caramelize Sugar Topping: Sprinkle about 1/4 teaspoon of granulated sugar evenly over the lemon curd on each cookie. Using a kitchen torch, carefully caramelize the sugar until it forms a crisp, golden crust resembling crème brûlée. Alternatively, you can place the cookies under a broiler for 1-2 minutes, watching closely to prevent burning.
- Cool and Serve: Allow the caramelized sugar to harden completely before serving. This will create a satisfying crisp top layer over the creamy lemon curd and buttery cookie base.
Notes
- For a dairy-free version, substitute butter with coconut oil and heavy cream with coconut cream.
- Ensure eggs are at room temperature for better blending with the butter and sugar.
- Use a kitchen torch for the best caramelized sugar topping; broiler method requires attentive watching to avoid burning.
- Store cookies in an airtight container at room temperature for up to 3 days; refrigerate for longer freshness.
- Using homemade lemon curd significantly enhances the flavor depth compared to store-bought options.
