Lemon Curd Creme Brulee Cookies (Print Version)
# Ingredients:
→ Base Dough
01 -
Pinch of salt
02 -
1 teaspoon vanilla extract
03 -
2 tablespoons lemon juice
04 -
1 large egg
05 -
½ cup softened unsalted butter
06 -
¾ cup sugar
07 -
1 tablespoon zest of lemon
08 -
½ teaspoon baking powder
09 -
1 ½ cups plain flour
→ Top Layer
10 -
2 tablespoons sugar
11 -
½ cup lemon curd
# Instructions:
01 -
Get your oven hot—set it at 350°F (175°C)—and put some parchment paper on a baking tray.
02 -
Beat the sugar (¾ cup) and butter in a bowl until you see it looking light and soft.
03 -
Stir in the lemon zest, juice, vanilla, and egg to your butter mix. Beat until smooth.
04 -
In a separate bowl, stir together the flour, salt, and baking powder. Slowly mix it into the wet bowl until dough forms.
05 -
Scoop chunks of dough (about a tablespoon each), put them on the baking tray, and slightly press them down. Use a spoon or thumb to make a dip in the middle of each piece.
06 -
Add a bit of lemon curd (around ½ teaspoon) into each of the dips you made.
07 -
Let them bake in the oven for 12-15 minutes. You'll know they're ready when their edges just start to get golden.
08 -
Once warm, sprinkle the remaining sugar (2 tablespoons) on top of the cookies. Use a torch to give it a golden, slightly caramelized crust.
09 -
Let the cookies sit and cool down a bit before enjoying them.
# Notes:
01 -
Make sure your butter and egg are at room temperature—helps them mix better.
02 -
Want firmer cookies? Chill your dough for 30 minutes before baking.
03 -
No torch? Use your oven broiler, but be cautious to avoid burning the sugar.