Irresistible Lemon Curd Brûlée Cookies Recipe to Try

There’s something magical about the combination of buttery cookies and zesty lemon curd that dances on your taste buds. Imagine sinking your teeth into a cookie that’s crisp on the outside, yet soft and chewy inside, with a luscious lemony sweetness that brightens even the gloomiest of days. Zesty Lemon Bar Butter Cookies Lemon Curd Brûlée Cookies are not just a treat; they are an experience—like sunshine in cookie form.

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These cookies remind me of sunny afternoons spent baking with my grandma, who believed every sweet creation should have a bit of zest. Whether you’re celebrating a special occasion or just want to indulge yourself on a Wednesday, these cookies promise to elevate your dessert game. Gooey Caramel Apple Cookie Skillet Trust me; once you try them, you’ll be dreaming of lemon curd and caramelized sugar long after the last crumb is gone.

I still recall the day I surprised my friends with these cookies at our monthly get-together, and their faces lit up like it was Christmas morning.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use good quality flour for the best texture in your cookies.

• Unsalted Butter: Softened butter creates a rich base; don’t forget to let it sit at room temperature.

• Granulated Sugar: This adds sweetness and helps achieve that delightful crunch when caramelized.

• Brown Sugar: For moisture and a hint of molasses flavor, brown sugar works wonders in cookies.

• Lemon Zest: Freshly grated lemon zest enhances flavor; avoid dried versions for the best results.

• Lemon Curd: A store-bought option is fine, but homemade lemon curd takes these cookies to the next level.

• Eggs: Two large eggs bind everything together while providing richness.

• Vanilla Extract: Pure vanilla extract gives added depth to the cookie’s flavor. Irresistible Vanilla French Beignets.

• Baking Powder: Essential for that perfect rise during baking.

• Sea Salt: A pinch elevates flavors and balances sweetness perfectly.

• Sugar for Brûlée Topping: Use coarse sugar for an impressive caramelized crust on top of each cookie.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Kitchen Space: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup later.

Create the Cookie Dough Base: In a mixing bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy and pale. This should take about 3-4 minutes.

Add Wet Ingredients to Dough: Beat in eggs one at a time along with vanilla extract until well blended. The mixture should look smooth and creamy.

Incorporate Dry Ingredients Gradually: Whisk flour, baking powder, salt, and lemon zest in another bowl. Gradually add this mix to the wet ingredients until combined. The dough will be slightly sticky.

Scoop and Chill Dough Balls : Use a cookie scoop or tablespoon to portion dough onto prepared sheets. Chill in the refrigerator for 30 minutes—this helps prevent spreading during baking!

Bake Until Golden Brown : Bake cookies for 12-15 minutes or until edges turn golden while centers remain slightly soft. Let them cool on sheets for a few minutes before transferring to wire racks.

Add Lemon Curd & Caramelize Topping : Once cooled slightly, make an indentation in each cookie’s center using your thumb or back of a teaspoon. Add about a teaspoon of lemon curd into each indentation. Sprinkle coarse sugar on top before torching until golden brown—watch closely!

Now you have made scrumptious Lemon Curd Brûlée Cookies! Enjoy them fresh out of the oven or stored in an airtight container for later indulgence! For more inspiration, check out this banana bread cookies recipe recipe.

Perfecting the Cooking Process

Start by making the lemon curd first; it needs time to cool. While it cools, prepare your cookie dough and allow it to chill for better texture.

Add Your Touch

Feel free to experiment with flavors! Add a dash of vanilla or mix in some white chocolate chips for an extra indulgent taste. White Chocolate Peppermint Bark Cookies.

Storing & Reheating

Store cookies in an airtight container at room temperature for up to five days. For reheating, pop them in a toaster oven for a few minutes to regain their delightful crunch.

I still remember the first time I made these cookies. My friends were skeptical about lemon-flavored cookies, but their faces lit up after one bite!

FAQ

Can I use store-bought lemon curd?

Yes, store-bought lemon curd can save time while still delivering great flavor.

How do I know when my cookies are done?

Cookies should be lightly golden around the edges but still soft in the center when done.

Can I freeze these cookies?

Absolutely! Freeze them in an airtight container for up to three months for later enjoyment.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Lemon Curd Brûlée Cookies

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• Author: tastyfoodonly
• Total Time: 45 minutes
• Yield: Approximately 24 cookies 1x

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Description

Lemon Curd Brûlée Cookies combine buttery, chewy cookies with zesty lemon curd and a caramelized sugar topping, creating an unforgettable treat. These cookies are perfect for any occasion, from casual snacking to elegant gatherings. With their bright flavor and inviting texture, they promise to delight your taste buds and bring a touch of sunshine to your dessert table. Easy to make, even for novice bakers, these cookies are sure to impress!

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Ingredients

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• 2 cups all-purpose flour
• 1/2 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• Zest of 1 lemon
• 1/2 cup lemon curd (store-bought or homemade)
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/4 tsp sea salt
• Coarse sugar for brûlée topping

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Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a mixing bowl, cream softened butter, granulated sugar, and brown sugar until fluffy.
3. Beat in eggs one at a time along with vanilla extract until smooth.
4. In another bowl, whisk flour, baking powder, salt, and lemon zest; gradually add this mixture to the wet ingredients until combined.
5. Scoop dough onto prepared sheets and chill in the refrigerator for 30 minutes.
6. Bake for 12-15 minutes until edges are golden but centers remain soft; cool slightly.
7. Make an indentation in each cookie and fill with lemon curd; sprinkle coarse sugar on top and caramelize using a kitchen torch.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 150
• Sugar: 10g
• Sodium: 50mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 30mg