Lemon Crème Brûlée Cookies
Ingredients
For the Lemon Pastry Cream:
- 2 ¼ cups whole milk 540 ml
- 6 egg yolks
- 1 cup + 2 tablespoons granulated white sugar 225 g
- ⅛ teaspoon salt
- ½ tablespoon vanilla bean paste
- 2 tablespoons lemon zest
- 3 ½ tablespoons cornstarch
- 3 tablespoons unsalted butter cubed (42 g)
For the Lemon Sugar:
- ½ cup granulated white sugar 100 g
- ½ tablespoon lemon zest
For the Lemon Sugar Cookies:
- 2 ¾ cups all-purpose flour spooned and leveled (344 g)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated white sugar 200 g
- 1 cup unsalted butter softened (224 g)
- 1 egg at room temperature
- 1 teaspoon vanilla bean paste 15 ml
- 2 ½ tablespoons lemon zest
- ½ cup granulated white sugar for the brûlée topping (100 g)
Instructions
For the Lemon Pastry Cream:
- Heat milk in a saucepan over medium-low heat until steaming, then reduce heat to low.
- In a bowl, whisk together egg yolks, sugar, lemon zest, salt, vanilla, and cornstarch until smooth.
- Gradually add heated milk to egg mixture, whisking constantly.
- Transfer mixture back to saucepan and cook over medium-low heat until thickened, stirring continuously.
- Remove from heat, stir in butter, cover with plastic wrap, and chill in the fridge.
For the Lemon Sugar:
- Combine sugar and lemon zest in a bowl, then set aside.
For the Lemon Sugar Cookies:
- Preheat oven to 350°F (175°C) and line two cookie sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt, then set aside.
- Cream together butter and sugar until fluffy, then mix in egg, vanilla, and lemon zest.
- Gradually add dry ingredients to wet ingredients, mixing until dough forms.
- Roll dough into balls, coat in lemon sugar, and flatten slightly on prepared cookie sheets.
- Bake for 9-10 minutes, then cool on a wire rack.
Assembling the Cookies:
- Pipe pastry cream onto cooled cookies, sprinkle with granulated sugar, and brûlée until golden brown.
- Allow cookies to cool for 10 minutes before serving. Enjoy immediately for the best texture and flavor!