Tangy Lemon Curd Brûlée Cookies
Delightful cookies with a bright lemon flavor, satisfying texture, and a crispy caramelized topping. Perfect for family gatherings or as an afternoon snack.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour A staple that brings structure to your cookies.
- 0.5 teaspoons baking powder Helps your cookies rise.
- 0.25 teaspoons fine salt Balances the flavors.
Wet Ingredients
- 0.5 cups unsalted butter, softened Provides richness and creamy mouthfeel.
- 0.75 cups granulated sugar Sweetness for the cookie and topping.
- 1 large egg yolk Adds moisture and richness.
- 1 tablespoon finely grated lemon zest Infuses each bite with citrus essence.
- 1 tablespoon fresh lemon juice Enhances lemon flavor.
- 1 teaspoon vanilla extract Rounds out the flavors beautifully.
Filling and Topping
- 0.5 cups thick lemon curd, chilled Luscious filling that adds a burst of flavor.
- 3 tablespoons granulated sugar, for brûlée topping Creates a crunchy caramel coat.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the softened butter and 3/4 cup of granulated sugar for 2-3 minutes until pale and fluffy.
- Mix in the egg yolk, lemon zest, lemon juice, and vanilla extract.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
- If the dough is too sticky, chill it in the fridge for 20 minutes.
Baking
- Scoop 1.5 tablespoon portions of dough, roll them into balls, and place them 2 inches apart on the baking sheet.
- Press a deep well into each ball and fill with about 1 teaspoon of chilled lemon curd.
- Bake for 11-13 minutes until edges look set and lightly golden.
- Cool on the pan for 10 minutes before transferring to a cooling rack.
- Sprinkle a thin layer of sugar on the lemon curd centers and caramelize with a kitchen torch.
Notes
Ensure your butter is softened but not melted. Chill the dough if it feels too soft. Allow ample space between the cookies for even baking.