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· 4.7 from 9 reviews

Hey there! If you’re a fan of bright, zesty desserts with a rich, creamy twist, then you’re going to adore this Lemon Crème Brûlée Cookies Recipe. These cookies combine the crisp tang of lemon with the velvety smoothness of crème brûlée, all wrapped up in a delicate sugar cookie. Trust me, the first time I made these, I couldn’t stop myself from sneaking a few before they even cooled. Stick around, and I’ll walk you through everything to make sure your batch turns out just as irresistibly fantastic.

🤎

Why This Recipe Works

Layered Flavors: The lemon zest shines brightly in both the cookie and the pastry cream, giving a perfectly balanced citrus punch.
Textural Delight: The crisp brûlée topping adds a satisfying crunch that contrasts beautifully with the soft cookie and creamy filling.
Homemade Pastry Cream: Making from scratch ensures freshness and lets you customize the lemon intensity exactly how you like it.
Simple Yet Elegant: This recipe looks fancy but is straightforward enough for any home baker to nail—even beginners!

Lemon Crème Brûlée Cookies, citrus dessert recipes, lemon cookies with brûlée topping, zesty lemon cookies, creamy citrus cookie 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

The magic of this Lemon Crème Brûlée Cookies Recipe lies in the quality and harmony of the ingredients — fresh lemon zest, butter, and a homemade pastry cream all come together to make each bite unforgettable. When shopping, choose the freshest lemons you can find; their zest is the star here, so it deserves to be juicy and fragrant.

Lemon Crème Brûlée Cookies, citrus dessert recipes, lemon cookies with brûlée topping, zesty lemon cookies, creamy citrus cookie 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: Provides richness essential for a creamy, smooth pastry cream.
Egg Yolks: Key to thickening the pastry cream and adding luscious texture.
Granulated Sugar: Used in multiple steps—for sweetness in the dough, pastry cream, and the brûlée topping.
Vanilla Bean Paste: Adds a warm, sweet depth that balances the lemon’s brightness perfectly.
Lemon Zest: The essence of lemon flavor throughout this recipe; zest instead of juice keeps the filling smooth.
Cornstarch: Thickens the pastry cream without heaviness, ensuring it’s silky and stable.
Unsalted Butter: Provides tenderness in the dough and richness in the pastry cream—be sure it’s softened for easier mixing.
All-Purpose Flour: The base of the cookie dough, it’s important to spoon and level for accurate measurement to avoid dense cookies.
Baking Powder & Baking Soda: These leavening agents help the cookies rise just enough to stay soft and cakey.
Egg: Binds the cookie dough together and contributes to its tender crumb.

📝

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

I love that this Lemon Crème Brûlée Cookies Recipe is so adaptable—you can dial the lemon flavor up or down or add your own twist easily. I personally like to punch up the lemon zest a bit for summer gatherings, but for a gentler touch, just halve the zest.

More Citrus Kick: Add a teaspoon of lemon extract for an extra burst that’s irresistible in these cookies. I tried this once at a family brunch, and everyone kept asking for the recipe!
Lime Variation: Swap lemon zest for lime zest to create a tropical twist that’s equally refreshing.
Dairy-Free Version: I’ve experimented using coconut milk instead of whole milk for the pastry cream, and while it’s a bit different, it’s a delightful option for those who avoid dairy.
Less Sweet Option: If you prefer a less sweet cookie, reduce the sugar in the dough slightly—but keep the brûlée topping sugar as is for that signature crackle.

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

Step 1: Whip Up That Luscious Lemon Pastry Cream

Start by gently warming the whole milk until it’s just steaming—don’t let it boil! Meanwhile, whisk together the egg yolks, sugar, salt, vanilla bean paste, lemon zest, and cornstarch until smooth and pale. This initial whisk might seem thick but keeps whisking—it will smooth out. Slowly temper the eggs by adding one-quarter of the hot milk while whisking vigorously—this prevents scrambling. Add the remaining milk, then return the mixture to your saucepan. Stir constantly over medium-low heat as it thickens—this took me a good 10 minutes on my stove, so be patient. When soft peaks form and it coats the whisk, remove it from heat, stir in butter cubes for silkiness, and cover the surface with plastic wrap to keep that skin away. Chill until cold; you can make this the day before for convenience.

Step 2: Mix the Zesty Lemon Sugar for Extra Flavor

While the pastry cream chills, mix the sugar and lemon zest for coating the cookie dough balls. This little mixture adds bursts of lemon flavor and a beautiful sparkle on your cookies after baking.

Step 3: Bake the Perfect Lemon Sugar Cookies

Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper. Whisk together flour, baking powder, baking soda, and salt in one bowl. In another, cream softened butter with sugar until fluffy (I use my stand mixer but a hand mixer works great too!). Beat in egg, vanilla, and lemon zest until pale and light—this helps develop a tender crumb. Gradually mix in the dry ingredients on low speed just until dough forms. Scoop generous balls of dough and roll each in the lemon sugar mixture—this adds both flavor and a slight crunch. Place them spaced on cookie sheets and gently flatten so they bake evenly. Bake 9-10 minutes until edges are just golden. Here’s a tip from my kitchen: right out of the oven, use a round cookie cutter to gently press each cookie to a perfect circle while still warm—makes them look bakery-perfect! Cool on sheets a bit before transferring to wire racks.

Step 4: Assemble and Brûlée the Cookies

Once cookies are fully cooled, load your chilled lemon pastry cream into a piping bag fitted with a small round tip. Pipe a generous dollop atop each cookie. Sprinkle about a teaspoon of granulated sugar on top, then carefully torch the sugar until it melts and forms that signature golden-brown brûlée crust. The scent of caramelized sugar is so rewarding here—it’ll make you smile for sure! Let them rest for 10 minutes so the topping hardens slightly, then dive in. I recommend piping the cream only right before serving, because if you wait too long, the cookies can get soggy.

💡

Pro Tips for Making Lemon Crème Brûlée Cookies Recipe

Don’t Rush the Pastry Cream: Whisk constantly over low heat to keep it smooth and avoid lumps or scrambling the eggs.
Chill Thoroughly: Cold pastry cream pipes better and holds its shape on the cookies.
Fresh Zest is Key: Use freshly grated lemon zest (not dried) for the brightest, freshest flavor.
Torching Tips: Move the kitchen torch steadily and keep it a few inches away to avoid burning the sugar. Golden, not black, is what you want.

How to Serve Lemon Crème Brûlée Cookies Recipe

Garnishes

I love topping these cookies with a thin twist of lemon peel or a tiny sprinkle of flaky sea salt right after torching—the salt brightens the sweetness and accentuates the lemon. If you’re feeling fancy, a small edible flower like a viola or a sprig of fresh thyme adds a delicate, elegant touch.

Side Dishes

These cookies pair wonderfully with a cup of Earl Grey tea or a crisp glass of sparkling wine for brunch or a dessert table. For something cozy, try them alongside a mild cream cheese frosting on a slice of pound cake—balancing the rich lemon flavor beautifully.

Creative Ways to Present

For special occasions, I’ve arranged these cookies layered between delicate doilies on a tiered cake stand for a tea party vibe. Another fun trick is to serve them in small individual dessert cups with a dab of whipped cream—like a lemon brûlée cookie parfait that looks stunning and feels extra festive.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies (without the pastry cream) in an airtight container at room temperature for up to two days. The cookies keep their lovely texture better without the cream on top, so I add that right before serving every time.

Freezing

If you want to prep ahead, freeze the cookies (again, without cream) on a baking sheet, then transfer to a freezer bag. When you’re ready, thaw completely at room temperature and pipe fresh pastry cream before serving. I tried freezing with the pastry cream once, and the texture suffered quite a bit, so I don’t recommend it.

Reheating

These cookies are best enjoyed fresh, but if you want a warm treat, gently warm the cookies (without cream) in a 300°F oven for 3-5 minutes—just enough to soften slightly without turning them crisp. Then add your chilled pastry cream and brûlée sugar topping.

FAQs

Can I make the pastry cream ahead of time?

Absolutely! The pastry cream actually benefits from some rest in the fridge—chilling it overnight helps develop the flavors and firm up the texture for easier piping.
How do I prevent the pastry cream from curdling?

The key is low and steady heat while whisking constantly. Rushing or heating over high heat can scramble the eggs quickly. Temper the eggs slowly with warm milk before returning to the heat to cook fully.
Can I substitute lemons with another citrus?

Sure! Lime zest or even orange zest can work, but keep in mind the flavor profile will shift. Lemon offers a bright and tart note that perfectly balances the creamy elements here.
What’s the best way to brûlée sugar on cookies without a kitchen torch?

If you don’t have a torch, you can place the sugared cookies under a preheated broiler for 1-2 minutes, watching closely to avoid burning. Keep your oven rack near the top and stay near the oven while doing this!
Why do the cookies get soggy if I add pastry cream too early?

Pastry cream contains moisture that will soften the cookie’s texture over time. To keep your cookies crispy and fresh, add the cream only shortly before serving.

Final Thoughts

This Lemon Crème Brûlée Cookies Recipe is one of my absolute favorites to share with friends because it looks fancy but feels like a warm, comforting hug in cookie form. Honestly, these are perfect for spring and summer get-togethers or even a charming dessert for holiday parties. If you love lemon and crave that delectable brûlée top, give this recipe a go—you’ll be so glad you did, and your guests will be asking you to bake them again and again.