Lemon Brûlée Cookies (Print)
Soft cookies with lemon curd in the center, topped with caramelized sugar for a crisp, sweet coating.
# Ingredients:
01 -
1 and a half cups of plain flour to hold the cookies together.
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Half a cup of unsalted, softened butter to keep things rich and moist.
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Three-fourths of a cup of white sugar for sweetness.
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A single large egg to bring all the ingredients together.
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One tablespoon of fresh lemon zest for a bright citrusy edge.
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Two tablespoons of lemon juice to pop the lemony flavor.
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One teaspoon of vanilla for a subtle, warm background note.
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Half a teaspoon of baking powder to help the cookies puff up just a bit.
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A little pinch of salt to keep things balanced.
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Half a cup of lemon curd for that creamy, tangy center.
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Two tablespoons of sugar for caramelizing the tops.
# Steps:
01 -
Heat the oven to 350°F (175°C) and prep a baking tray with parchment. Beat together softened butter and sugar until light and airy. Stir in the egg, lemon zest, lemon juice, and vanilla.
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In another bowl, combine salt, flour, and baking powder by whisking well. Slowly fold this dry mix into the wet one and stir until just blended.
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Scoop the dough in tablespoon portions onto your lined tray, flatten them a bit, and press a small well into each. Spoon in half a teaspoon of lemon curd for the filling.
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Bake for around 12 to 15 minutes until you see the edges turn golden brown.
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Dust each cookie with sugar on top. Use a torch or your broiler to melt it for a caramelized surface.
# Notes:
01 -
A kitchen torch will give the best caramelized top, though a broiler gets the job done too.
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Let the cookies cool down a bit before eating for the best flavor and texture.