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This zesty lemon crème brûlée cookie recipe transforms a classic French dessert into a delightful handheld treat. The combination of buttery sugar cookies topped with silky lemon pastry cream and a torched sugar crust creates an impressive dessert that balances tangy citrus with caramelized sweetness.
I first created these cookies for a spring dinner party and my guests were utterly speechless. The dramatic tableside torching of the sugar topping creates a memorable dessert experience that never fails to impress.
Ingredients
- Fresh lemons: For both juice and zest, essential for authentic citrus flavor
- Whole milk: Provides richness to the pastry cream for the perfect silky texture
- Vanilla bean paste: Offers concentrated flavor with beautiful flecks throughout
- Cornstarch: Thickens the pastry cream without compromising the smooth consistency
- Unsalted butter: Adds richness and allows you to control salt content precisely
- Granulated sugar: Creates the essential caramelized brûlée topping
Step-by-Step Instructions
- Prepare the lemon pastry cream:
- Heat milk until steaming while whisking egg yolks, sugar, lemon zest, salt, vanilla and cornstarch in a separate bowl until pale yellow and smooth. The mixture will be thick initially but becomes smoother with whisking. Gradually add heated milk while whisking constantly to prevent eggs from scrambling. Return mixture to saucepan and cook over medium-low heat for 8-12 minutes, whisking continuously until thick with soft peaks. Remove from heat, incorporate butter pieces until melted, then cover with plastic wrap directly on surface to prevent skin formation. Refrigerate until completely cold.
- Create lemon sugar mixture:
- Combine granulated sugar with fresh lemon zest in a small bowl, rubbing between fingers to release oils from the zest. This infuses the sugar with bright lemon essence and creates a wonderful aromatic coating for the cookies.
- Make lemon sugar cookies:
- Whisk dry ingredients together in a bowl. In a separate large bowl, cream butter and sugar until light and fluffy, about two minutes. Add egg, vanilla and lemon zest, mixing until well incorporated and pale in color. Gradually add dry ingredients on low speed just until dough forms. Scoop dough into balls, roll in lemon sugar, place on parchment-lined baking sheets and slightly flatten. Bake at 350°F for 9-10 minutes until edges are set but centers remain soft. Let cool on baking sheet for 5 minutes before transferring to cooling rack.
- Assemble the cookies:
- Pipe chilled lemon pastry cream onto completely cooled cookies, creating a generous mound. Sprinkle about a teaspoon of granulated sugar evenly over the pastry cream. Use a kitchen torch to carefully caramelize the sugar until golden brown with a fragrant marshmallow aroma. Allow the caramelized sugar to cool and harden for 10 minutes before serving.
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The lemon zest is truly the star ingredient in this recipe. I always keep extra lemons on hand because the fragrant oils in the zest provide such intense flavor. My family gathers around whenever I pull out the kitchen torch, creating a dessert tradition that's as much about the experience as the taste.
Make-Ahead Options
The lemon pastry cream can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. The sugar cookies can be baked 1-2 days ahead and stored at room temperature in an airtight container. For the freshest experience, always assemble and torch the cookies just before serving.
Torching Tips
When torching the sugar topping, hold the flame about 2 inches away from the surface and move continuously to prevent burning. Aim for an even golden-brown color rather than dark spots. If you don't have a kitchen torch, a broiler can work in a pinch, but watch carefully to prevent burning.
Flavor Variations
Transform these cookies by substituting lime, orange, or grapefruit zest for a different citrus profile. For a more tropical version, add a touch of coconut extract to the pastry cream. You can also infuse the milk with herbs like lavender or thyme before making the pastry cream for an unexpected aromatic twist.
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These lemon crème brûlée cookies are an elegant, citrusy masterpiece that's perfect for entertaining!
Frequently Asked Questions
- → Can I make these cookies in advance?
You can prepare the cookie bases and lemon pastry cream up to 2 days in advance, but store them separately. Only assemble and torch the cookies right before serving, as the moisture from the pastry cream will soften the cookies after a few hours.
- → What if I don't have a kitchen torch?
While a kitchen torch yields the best results, you can use your oven's broiler as an alternative. Place the cream-topped cookies on a baking sheet, sprinkle with sugar, and broil for 1-2 minutes, watching very carefully to prevent burning. The caramelization won't be as even, but you'll still achieve a similar effect.
- → Can I use bottled lemon juice instead of fresh lemon zest?
Fresh lemon zest is essential for this recipe as it contains the flavorful oils that give these cookies their distinctive citrus flavor. Bottled lemon juice lacks these oils and won't provide the same bright, aromatic quality. For best results, always use freshly zested lemons.
- → How do I prevent lumps in my pastry cream?
To prevent lumps, whisk the egg mixture thoroughly before adding hot milk, and continuously whisk while cooking. If you still get lumps, strain the pastry cream through a fine-mesh sieve while it's still hot. Placing plastic wrap directly on the surface while cooling also helps prevent skin formation.
- → Can I freeze these cookies?
The baked cookie bases can be frozen for up to 1 month in an airtight container. Thaw at room temperature before adding the pastry cream. The assembled cookies with pastry cream and caramelized sugar cannot be frozen, as the cream would separate and the crunchy topping would become soggy.
- → What's the best way to zest lemons?
Use a microplane grater for the finest, most aromatic zest. Only grate the yellow outer layer of the lemon peel, avoiding the bitter white pith underneath. Zest the lemons right before adding to your mixture to capture the most oils and freshest flavor.