Name: Lemon Crème Brûlée Cookies Recipe
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 2 h
Cuisine: French-inspired
Ingredients: 2 1/4 cups whole milk; 6 egg yolks; 1 cup + 2 tbsp granulated white sugar; 1/8 tsp salt; 1/2 tbsp vanilla bean paste; 2 tbsp lemon zest; 3 1/2 tbsp cornstarch; 3 tbsp unsalted butter, cut in cubes; 1/2 cup granulated white sugar; 1/2 tbsp lemon zest; 2 3/4 cups all-purpose flour, spooned and leveled; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup granulated white sugar; 1 cup unsalted butter, softened; 1 egg, at room temperature; 1 tsp vanilla bean paste; 2 1/2 tbsp lemon zest; 1/2 cup granulated white sugar (for the brûlée topping)

Jump to Recipe· 4.8 from 4 reviews

If you love a cookie that’s a little unexpected and absolutely decadent, then you’re going to flip for this Lemon Crème Brûlée Cookies Recipe. Imagine biting into a soft, zesty lemon sugar cookie crowned with luscious, tangy lemon pastry cream, all finished off with that irresistible crackle of brûléed sugar on top. I’ve made these a bunch of times now, and trust me — they’re a total showstopper whether you’re baking for family, friends, or just treating yourself on a cozy afternoon.

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Why This Recipe Works

Perfect Balance of Texture and Flavor: The crisp brûléed top contrasts beautifully with the soft lemon cookie and creamy filling.
Fresh, Vibrant Lemon Zest: Adding lemon zest at multiple stages ensures the lemon flavor really shines through without being sour.
Made-From-Scratch Lemon Pastry Cream: Homemade custard filling gives a rich, silky texture that elevates these cookies to dessert-level deliciousness.
Simple But Elegant Presentation: Using a kitchen torch to brûlée the sugar creates a stunning finish that tastes like roasting marshmallows.

Lemon Crème Brûlée Cookies, Lemon Dessert Recipes, Lemon Cookie Recipes, Elegant Lemon Cookies, Easy Lemon Bakery Treats - The image shows several lemon cookies placed on a white marbled surface. Each cookie has two layers: the bottom layer is a light golden brown, slightly textured cookie base, and the top layer is a thick, smooth, pale yellow lemon cream with slightly caramelized spots. Some cookies have small, bright yellow lemon wedge slices placed on top, adding a fresh and vibrant detail. Around the cookies, thin round lemon slices and lemon wedges are scattered, enhancing the citrus theme. The overall arrangement looks bright and fresh with warm and soft tones. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Lemon Crème Brûlée Cookies Recipe has a role in delivering that wow factor you want from a lemon dessert cookie. I always insist on fresh lemon zest because bottled won’t give you the same vibrant aroma or taste. Also, using vanilla bean paste instead of extract gives a subtle, authentic vanilla note that pairs beautifully with lemon.

Lemon Crème Brûlée Cookies, Lemon Dessert Recipes, Lemon Cookie Recipes, Elegant Lemon Cookies, Easy Lemon Bakery Treats - Flat lay of six whole uncracked brown eggs with clean shells, a small white ceramic bowl of fresh whole milk, a few bright yellow lemon zests scattered neatly, a small white ceramic bowl filled with granulated white sugar, a few small cubes of pale unsalted butter, a small white ceramic bowl of fine white cornstarch powder, a mound of pale beige all-purpose flour, and a small white ceramic bowl containing smooth vanilla bean paste, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Whole Milk: The base for our pastry cream, providing richness and a smooth creaminess.
Egg Yolks: These are key for thickening and giving body to the lemon pastry cream.
Granulated Sugar: Sweetens both the cookie dough and the brûlée topping; also makes the lemon sugar coating sparkle.
Salt: Balances sweetness and enhances the flavor of lemon and vanilla.
Vanilla Bean Paste: Offers an intense vanilla flavor without overpowering the lemon.
Lemon Zest: Using zest at multiple steps layers the bright citrus flavor in dough, cream, and sugar topping.
Cornstarch: Thickens the lemon pastry cream without making it gummy, perfect for piping consistency.
Unsalted Butter: Adds richness to both dough and pastry cream and helps create a tender crumb.
All-Purpose Flour: The cookie dough’s structure — spooned and leveled for accurate measurement.
Baking Powder & Baking Soda: Together they help the cookies rise just enough for a tender bite.
Egg: Binds dough ingredients and gives the cookies a soft, chewy interior.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best parts about this Lemon Crème Brûlée Cookies Recipe is how easy it is to make your own. I often experiment with adding a little lavender to the lemon sugar for a floral twist or swapping vanilla bean paste for almond extract if I want a nuttier, richer vibe. Feel free to make it your own!

Lavender Variation: I once tried infusing the lemon sugar with dried culinary lavender — it gave the cookies a subtle, elegant scent that impressed a dinner party.
Gluten-Free Option: You can swap the flour with a gluten-free blend, but check your blend’s baking powder content to avoid over-rising.
Lemon Intensity: If you love zesty lemon, zest an extra half teaspoon for the dough and sprinkle a little lemon zest on top after brûléeing.
Dairy-Free Twist: I’ve tried coconut milk in place of whole milk in the pastry cream, but it changes the texture — so I’d test a small batch first.

Step-by-Step: How I Make Lemon Crème Brûlée Cookies Recipe

Step 1: Create the Luscious Lemon Pastry Cream

Start by warming the whole milk gently over medium-low heat just until you see steam — no boiling! Meanwhile, whisk your egg yolks, sugar, salt, lemon zest, vanilla bean paste, and cornstarch in a large bowl until it turns pale yellow and smooth. The cornstarch will help thicken later, but don’t worry if it looks lumpy at first.

Next, temper the egg mixture by slowly whisking in about a quarter of the warm milk — this step’s crucial to avoid scrambled eggs! Once incorporated, add the rest of the milk. Pour everything back into the saucepan and cook over medium-low heat. Keep whisking! After 8 to 12 minutes, you’ll notice it thickens and forms soft peaks. This took me a couple of tries to get perfect consistency, so patience is key!

Remove from heat, stir in the cubed butter until silky smooth, then press plastic wrap directly on top to stop a skin forming. Chill this in the fridge while you prep your cookies.

Step 2: Make the Lemon Sugar Mix

Combine granulated sugar and lemon zest in a bowl. This zesty sugar coating is what makes these cookies stand out and adds a fresh crunch. I always fresh zest here just before making it since it packs the best punch.

Step 3: Prepare the Lemon Sugar Cookies

Preheat your oven to 350°F (175°C) and line cookie sheets with parchment. Whisk together your dry ingredients — flour, baking powder, baking soda, and salt — then set aside. Using a mixer, beat the butter and sugar on high until fluffy, about two minutes. This step gives the cookies their tender texture, so don’t rush it!

Add in the egg, vanilla bean paste, and lemon zest, mixing until everything looks pale and light. Then, slowly add your dry mix on low speed, just until the dough comes together.

Scoop your dough into balls (I like a big cookie scoop for perfectly even sizes), roll each ball in the lemon sugar you made earlier to create that zesty outer crust, and place on the cookie sheets. Give them a gentle press to flatten a little since they won’t spread much in the oven.

Bake for 9-10 minutes — watch closely so they don’t brown too much. Once out, give them 5 minutes on the tray, then transfer to a rack. For that perfect round shape, I swirl a clean cookie cutter around the warm cookies to tidy the edges.

Step 4: Assemble and Brûlée the Cookies

Now for the fun part! Fill a piping bag with your chilled lemon pastry cream. Once the cookies are completely cool, pipe a generous dollop on each. Then sprinkle about a teaspoon of granulated sugar over the cream and use a kitchen torch to brûlée the topping until it’s golden brown and smells like roasted marshmallows. Don’t skip this step — the crackling caramelized sugar adds a spectacular texture and flavor contrast. Let cookies rest about 10 minutes after torching before serving.

Keep in mind: Add the pastry cream just before serving because the cookies can get soggy if stored assembled too long. If you want to prep ahead, bake and store cookies and cream separately!

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Pro Tips for Making Lemon Crème Brûlée Cookies Recipe

Don’t Rush the Pastry Cream: Stir constantly and take your time heating — it takes patience to get the perfect silky custard.
Use Fresh Lemon Zest: It makes all the difference; freshly zested lemon oils add brightness and depth you’ll notice immediately.
Torch Sugar Evenly: Keep your torch moving to prevent burning; a quick circular motion works wonders.
Assemble Just Before Serving: Avoid soggy cookies by piping cream only when you’re ready to eat.

How to Serve Lemon Crème Brûlée Cookies Recipe

Garnishes

I like to garnish these cookies with a small twist of lemon peel or a tiny sprig of mint for some extra color and a hint of freshness. A few edible flowers on the plate also make for a gorgeous presentation if you’re serving these at a party.

Side Dishes

Pair these cookies with a light afternoon tea or a refreshing sparkling lemonade to keep the lemon theme going. A simple bowl of fresh berries also complements the bright citrus flavors wonderfully.

Creative Ways to Present

I once served these cookies layered in tall glass jars with whipped cream and fresh lemon zest sprinkled between layers — it was an instant hit at a bridal shower. Another time, I created a dessert platter with lemon crème brûlée cookies alongside mini lemon tarts and macarons to wow my guests with variety and looks.

Make Ahead and Storage

Storing Leftovers

I’ve found the best way to keep these cookies fresh is to store the baked cookies separate from the pastry cream in airtight containers in the fridge. The cookies themselves keep well for about 3-4 days, and the pastry cream stays good for up to 2 days.

Freezing

You can freeze the cookie dough balls before baking, wrapped tightly on a tray then transferred to a freezer bag. Thaw in the fridge overnight before baking fresh. I don’t recommend freezing assembled cookies due to the delicate pastry cream.

Reheating

If you want to freshen the cookies after storage, pop them in a 300°F oven for about 5 minutes to get them slightly warm and crunchy again. Definitely add the lemon cream and brûlée topping fresh after reheating for the best experience.

FAQs

Can I make the lemon pastry cream ahead of time?

Absolutely! The lemon pastry cream actually tastes better when it’s had a few hours to chill and let the flavors meld. Just cover it tightly with plastic wrap directly touching the surface to prevent a skin, and keep it refrigerated for up to 2 days.
What can I use if I don’t have a kitchen torch?

If you don’t have a kitchen torch, you can try placing the sugared cream-topped cookies under your oven’s broiler for a minute or two. Watch carefully though, as broilers vary widely and you don’t want to burn the sugar — it should melt and caramelize quickly.
Why do I need to add the pastry cream right before serving?

The pastry cream adds moisture that will soften and eventually make the cookie soggy if added too early. For the best texture, keep the cookies and cream separate until you’re ready to enjoy them fresh and crisp.
Can I make these cookies vegan?

While this recipe relies on eggs and dairy, you could experiment with vegan substitutes like plant-based milks and vegan egg replacers for the pastry cream and dough. Keep in mind texture and flavor will differ, so try a small batch first!

Final Thoughts

Honestly, the first time I made this Lemon Crème Brûlée Cookies Recipe, I felt like I had uncovered a hidden gem — a cookie that’s special enough for company but easy enough to make any day you want a little sparkle. The bright lemon flavor, silky cream, and that crackly brûlée topping come together in a way that always makes me smile. I hope you bake these and get to experience that same little moment of magic — because you deserve cookies that feel a bit fancy, no matter the occasion.