Lemon Curd Crème Brûlée Cookies

Okay, so imagine a cookie that tastes like your favorite lemon dessert and crème brûlée had a baby. Yep—that’s this cookie. One bite and I was obsessed.

They’ve got a soft cookie base, a dollop of tangy lemon curd, and a crackly sugar top. Fancy? A little. Easy? Totally.

They’re sweet, creamy, and have that golden caramel crunch on top. I make them when I want to wow people—without spending all day baking. Honestly, they taste like a bakery treat.

Wanna try something extra special? Let’s bake these together—I’ll show you how simple they really are.

Why You’ll Love This Recipe

• Crème Brûlée Flavor in a Cookie: The familiar custard-and-caramel combo, but in a hand-held bite.
• Bright & Tangy: Lemon zest and fresh juice give each bite a citrusy pop.
• Easy Elegance: No torch? No problem. You can still brûlée in the oven or with broiler heat.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes
• Bake Time: 10–12 minutes
• Chill Time: 30 minutes
• Total Time: About 1 hour 15 minutes

Servings:
Makes about 18–20 cookies, depending on size.

Difficulty:
Beginner-friendly, with a fun brûlée twist that makes it feel special.

Required Kitchen Tools

• Mixing bowls
• Whisk
• Hand or stand mixer
• Rubber spatula
• Cookie scoop or tablespoon
• Baking sheet
• Parchment paper
• Spoon or piping bag (for filling)
• Kitchen torch or oven broiler

Ingredients

Here’s what you’ll need to make these creamy, caramel-topped lemon cookies (exact measurements in the recipe card below):

• All-purpose flour: Forms the base of the cookie, giving it structure.
• Unsalted butter (softened): Adds richness and softness to the dough.
• Granulated sugar: Used in the dough and again for the brûlée topping.
• Large egg: Helps bind the cookie ingredients together.
• Lemon zest & juice: Provide natural citrus flavor throughout.
• Vanilla extract: Adds warm depth to the cookie base.
• Baking powder & salt: For proper rise and balanced sweetness.
• Lemon curd: The creamy, tangy center filling that mimics custard.
• Extra granulated sugar (for topping): To create that brûléed sugar crust.

Variations for Lemon Curd Crème Brûlée Cookies

• No Torch? Use your oven broiler instead. Just watch closely so the sugar doesn’t burn.
• Add a Touch of Herb: Mix a bit of finely chopped fresh thyme or rosemary into the dough for an earthy twist.
• Use Store-Bought or Homemade Curd: Both work well. If using homemade, make sure it’s thick and fully chilled before scooping.
• Make it Mini: Use a smaller scoop and add just a dot of lemon curd for bite-sized party cookies.
• Switch the Citrus: Swap lemon curd for orange or lime curd if you want a new twist on the flavor.

How to Make Lemon Curd Crème Brûlée Cookies Step-by-Step

1. Make the Dough

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2–3 minutes. Add the egg, vanilla, lemon zest, and lemon juice. Mix until smooth.

In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry mixture to the wet ingredients, stirring just until combined. Don’t overmix.

2. Chill the Dough

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps the cookies hold their shape when baked.

3. Shape and Fill

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Scoop about 1.5 tablespoons of dough per cookie. Roll each into a ball and place them 2 inches apart on the baking sheet. Use your thumb or the back of a spoon to gently press an indent in the center of each ball.

Spoon or pipe about 1/2 teaspoon of lemon curd into each indent.

4. Bake

Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers are set. Let them cool completely on the pan.

5. Add the Brûlée Topping

Once cookies are cool, spoon a small amount of granulated sugar (about 1/4 teaspoon) over the top of the lemon curd centers. Use a kitchen torch to caramelize the sugar until golden brown and crisp.

No torch? Set your oven to broil, place cookies under the broiler for 30–60 seconds, and watch closely.

Serving and Decoration

These cookies are best served at room temperature once the brûlée topping has cooled and set. They make a beautiful addition to:

• Spring dessert platters
• Afternoon tea trays
• Bridal or baby showers
• Holiday cookie exchanges

For a decorative touch, dust the edges of the cookies lightly with powdered sugar or add a small mint leaf beside the curd after the brûlée sets.

Storing Lemon Curd Crème Brûlée Cookies

• Room Temperature: Store cookies in a single layer in an airtight container for up to 2 days.
• Refrigerator: If storing longer, keep in the fridge for up to 5 days. The sugar topping may soften slightly but will still taste delicious.
• Freezer: You can freeze the unfilled cookie dough balls for up to 1 month. Bake and fill fresh.

To maintain the crunch of the brûlée topping, brûlée just before serving.

Tips and Tricks for Success

• Use cold lemon curd: This keeps it firm while baking and prevents it from spreading too much.
• Torch slowly: Move in small circles over the sugar so it melts evenly and doesn’t burn.
• Don’t overbake: Cookies should be just set — they’ll firm up as they cool.
• Use a cookie scoop: For uniform cookies that bake evenly.
• Chill the dough: This prevents spreading and helps develop flavor.

Nutrition Information (per cookie – approx.)

Nutrient	Amount
Calories	160
Total Fat	8g
Saturated Fat	5g
Carbohydrates	21g
Sugars	13g
Protein	2g
Sodium	60mg
Fiber	<1g
Cholesterol	25mg

Note: Values are approximate and may vary based on ingredients used.

Lemon Curd Cookie FAQs

Can I use bottled lemon juice?
Fresh lemon juice is best for flavor, but bottled can work in a pinch. Just avoid anything too bitter or overly processed.

Can I use a different filling?
Absolutely! Try orange curd, raspberry jam, or even pastry cream for variety.

Can I make these ahead of time?
Yes. Make the cookies and fill them ahead, but brûlée the tops just before serving for the best texture.

Conclusion

These Lemon Curd Crème Brûlée Cookies are a soft and creamy twist on a classic. I love how the bright lemon curd plays with the crackly brûléed top — they feel fancy, but are easy to make at home. If you’re looking for something a little different that still feels comforting, give these a try.