Name: Lemon Crème Brûlée Cookies Recipe
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 2 h
Cuisine: French-American
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· 4.9 from 12 reviews

If you’re on the hunt for a cookie that’s just the right balance of fresh, creamy, and a little fancy, you’ve landed in the right place. This Lemon Crème Brûlée Cookies Recipe is pure magic—imagine tart lemon zest, rich pastry cream, and that iconic crunchy brûlée topping all in one bite. Trust me, once you try these, they’ll quickly become a go-to for impressing friends or sneaking an indulgent treat for yourself!

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Why This Recipe Works

Bright Lemon Flavor: Using fresh lemon zest in both the cookie dough and pastry cream creates a vibrant, refreshing lemon punch.
Silky Pastry Cream: The homemade lemon pastry cream is smooth, thick, and luscious, making each bite feel elegant.
Brûlée Topping: That caramelized sugar on top adds a satisfying crunch and a hint of smokiness that perfectly balances the tart cream.
Simple Yet Impressive: Despite the fancy result, the steps are approachable for any home baker willing to take their cookies up a notch.

Lemon Crème Brûlée Cookies, Lemon Cookies with Burnt Sugar Topping, Easy Lemon Dessert Cookies, Homemade Lemon Pastry Cream Cookies, Elegant Lemon Cookie Recipe - 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 ingredients in this Lemon Crème Brûlée Cookies Recipe work together to create a harmonious blend of flavor and texture. Each plays a key role, whether it’s building the tender cookie base, crafting the creamy filling, or making the signature brûlée finish.

Whole milk: Provides richness and creaminess necessary for the pastry cream’s silky texture.
Egg yolks: Act as the natural thickening agent in the custard, giving it that luscious mouthfeel.
Granulated sugar: Used in different stages—for sweetness in dough, brightness in lemon sugar, and caramelization on top.
Vanilla bean paste: Adds depth of flavor and compliments the lemon without overpowering it.
Lemon zest: The star that brightens cookies and cream alike with fresh citrus oils.
Cornstarch: Thickens the pastry cream smoothly without clumping.
Unsalted butter: Essential for creating tender cookies and enriching the pastry cream.
All-purpose flour: Provides structure to the cookies with just the right chew.
Baking powder and baking soda: Help achieve a delicate lift and soft texture for the cookies.
Egg: Binds ingredients together and adds slight richness to the cookie dough.

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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 my favorite things about this Lemon Crème Brûlée Cookies Recipe is how easy it is to adapt for your own flavor preferences. I often play around with the lemon intensity or swap vanilla bean paste for real vanilla extract depending on what I have on hand.

More citrus punch: Add a little lime zest along with lemon for a zesty twist. I tried this once, and it added such a lovely complexity!
Dairy-free variation: Use coconut milk or almond milk to make pastry cream, and swap butter for coconut oil; just note texture may change slightly.
Herbal infusion: Infuse the milk with fresh thyme or lavender as it heats for an elegant floral note—yep, I’ve done this on a whim and it really surprised me!
Less sugar: Slightly reduce sugar in the dough and tart lemon sugar for a less sweet option without losing brightness.

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

Step 1: Gently Heating the Milk for Pastry Cream

Start by warming your whole milk in a saucepan over medium-low heat until it just begins to steam—not boiling. I like to watch closely here because overheating can cause the milk to skin or scorch, which affects the cream’s silky finish. Then turn the heat to low and leave it ready while you prep the egg mixture.

Step 2: Whisking the Egg Yolk Mixture

In a large bowl, whisk together your egg yolks, sugar, lemon zest, salt, vanilla bean paste, and cornstarch until you have a pale, smooth mixture. Trust me, whisking until no lumps remain here makes all the difference in silky pastry cream later on.

Step 3: Tempering and Cooking the Pastry Cream

Slowly add about a quarter of the warm milk into your egg mixture while whisking vigorously to temper it—this prevents scrambled eggs! Then stir in the rest of the milk and return the whole mix to the saucepan. Over medium-low heat, whisk nonstop for 8 to 12 minutes until it thickens enough to hold soft peaks—patience is key here, and your stovetop heat might change timing a bit. Once thickened, take it off the heat and swirl in cold butter cubes until smooth.

Step 4: Making the Lemon Sugar

While your pastry cream cools in the fridge, combine granulated sugar and lemon zest in a small bowl. This zesty sugar enhances the cookie crust perfectly and is easy to whip up.

Step 5: Prepping the Cookie Dough

Preheat your oven to 350°F (175°C) and line your cookie sheets with parchment. In a big bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream butter and sugar until fluffy—this takes about 2 minutes with a mixer or stand mixer paddle attachment. Add in the egg, vanilla, and lemon zest, and mix until light and pale.

Step 6: Bringing the Dough Together & Baking

Slowly add your dry ingredients to the wet on low speed, mixing just until the dough comes together. Using a large cookie scoop, roll dough into balls, then roll each one in the lemon sugar you prepared—and this step is so fun and fresh! Place dough balls on parchment-lined trays, gently pressing to slightly flatten. Bake for 9-10 minutes, then cool on baking sheets a few minutes before transferring to racks. For a professional touch, I like to gently press a round cutter around the warm cookies to perfect their shape.

Step 7: Assembling & Brûlée Topping

Once cookies are completely cooled, transfer your chilled pastry cream to a piping bag fitted with a small round tip. Pipe a dollop of cream onto each cookie, sprinkle sugar on top, then carefully use a kitchen torch to brûlée the sugar until golden and crackly. That signature caramelized top will bring your Lemon Crème Brûlée Cookies Recipe from great to unforgettable. Just a heads up: add the cream topping only when you’re ready to serve to avoid sogginess!

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Pro Tips for Making Lemon Crème Brûlée Cookies Recipe

Don’t Skip Tempering the Eggs: Adding warm milk slowly to the yolks really prevents scrambling and guarantees smooth cream.
Use Fresh Lemon Zest: The oils from fresh zest make a huge difference in brightness—grate just before mixing for maximum flavor.
Piping Bag Trick: If you don’t have a piping bag, a zip-top bag with a small cut in the corner works just fine for cream filling.
Torch Patience: Move the torch in slow circles to avoid burning spots and get an even glaze on each cookie.

How to Serve Lemon Crème Brûlée Cookies Recipe

Garnishes

I love adding a tiny extra sprinkle of finely chopped candied lemon peel or edible flowers on top for a fresh, elegant finish that wows guests visually as well as on the palate. Fresh mint leaves can also brighten up the plate beautifully.

Side Dishes

Pair these cookies with a cup of Earl Grey or chamomile tea—the floral notes in the tea complement the lemon so well. For a brunch spread, they also shine alongside fresh berries or a light citrus salad.

Creative Ways to Present

For special occasions, I’ve assembled these cookies on a tiered stand with edible gold leaf accents. Another fun idea is to serve them alongside mini mason jars filled with leftover pastry cream and a few brûléed sugar shards for a dramatic dessert board.

Make Ahead and Storage

Storing Leftovers

Without the pastry cream topping, the cookies store beautifully in an airtight container for up to 3 days at room temperature or a week in the fridge. Just keep the brûlée topping for the day of serving to maintain that perfect crisp topping.

Freezing

I’ve frozen the cookie dough balls before baking and thawed them overnight in the fridge before baking. Post-bake freezing works too—just freeze the cooled cookies (no cream), and add the pastry cream and brûlée step fresh after thawing for best results.

Reheating

Cookies taste best fresh, but if you want to refresh them, briefly warm in a 300°F oven for 3-4 minutes. Don’t heat pastry cream-filled cookies—serve chilled or at room temp for best texture.

FAQs

Can I make the pastry cream ahead of time?

Absolutely! You can prepare the lemon pastry cream a day or two in advance. Just cover it tightly with plastic wrap directly on the surface to prevent skin from forming and store it in the fridge. Give it a gentle whisk or stir before piping.
What if I don’t have a kitchen torch for the brûlée topping?

If you don’t own a torch, you can place the sugared cookies under your oven broiler for just a minute or two—keep a close eye on them to prevent burning. The broiler works but is definitely less precise.
Can I use lemon extract instead of lemon zest?

While lemon extract adds flavor, zest provides fresh citrus oils that are brighter and more complex. I recommend zest for this recipe, but if you’re in a pinch, use a teaspoon of lemon extract and reduce added sugar slightly.
How do I keep the cookies from getting soggy?

To avoid sogginess, only pipe the pastry cream and brûlée the sugar topping when you’re ready to serve. Storing assembled cookies leads to moisture making the cookie soft.

Final Thoughts

These Lemon Crème Brûlée Cookies are one of those recipes that feel special yet manageable—perfect for when you want to treat yourself or wow guests with a bright, creamy, and crunchy delight. I still remember the first time I made them; friends couldn’t stop asking for seconds! I hope you find making and sharing them as joyful as I do. Don’t hesitate to give these a try soon—you’re in for a real treat.