Name: Lemon Creme Brulee Cookies Recipe
Prep time: 30 min
Cook time: 15 min
Total time: PT-491242H24M22S
Cuisine: French-American
Ingredients: 2 1/4 cups (540 ml) whole milk; 6 egg yolks; 1 cup + 2 tbsp (225 g) granulated white sugar; 1/8 tsp salt; 1/2 tbsp vanilla bean paste; 2 tbsp lemon zest; 3 1/2 tbsp (28 g) cornstarch; 3 tbsp (42 g) unsalted butter, cut in cubes; 1/2 cup (100 g) granulated white sugar; 1/2 tbsp lemon zest; 2 3/4 cups (344 g) all-purpose flour, spooned and leveled; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup (200 g) granulated white sugar; 1 cup (224 g) unsalted butter, softened; 1 egg, at room temperature; 1 tsp vanilla bean paste; 2 1/2 tbsp lemon zest; 1/2 cup (100 g) granulated white sugar (for the brûlée topping)

If you’re anything like me and adore cookies with a twist, you’re going to absolutely love this Lemon Creme Brulee Cookies Recipe. These cookies bring together the bright, zesty tang of lemon with the rich, creamy indulgence of a custard-inspired filling, all wrapped in a light, buttery cookie base. It’s like having the classic dessert of crème brûlée and a lemon tart all rolled into one bite-sized, shareable treat! I first whipped these up on a sunny weekend, and it quickly became a favorite for picnics and afternoon tea with friends.

What makes this Lemon Creme Brulee Cookies Recipe really stand out is the contrast of textures—the crisp sugar topping with that soft, luscious lemon pastry cream inside, nestled in a tender cookie. It’s an elegant dessert that’s surprisingly approachable, perfect whether you’re looking to impress at a dinner party or just treat yourself during a quiet moment. Trust me, once you try these, you’ll want them on your regular baking rotation!

Ingredients You’ll Need

The beauty of this recipe lies both in the freshness of the lemons and the creamy texture of the custard filling. Make sure you pick fresh lemons with nice thick zest and quality butter and eggs for the best flavor and texture.

Whole milk: Gives the pastry cream a rich, creamy base that’s smooth and indulgent.
Egg yolks: They are key for that luscious, custard-like texture in the lemon pastry cream.
Granulated white sugar: Used in several parts to sweeten the cream, cookie dough, and give that classic brûlée crunch on top.
Salt: Balances the sweetness and enhances all the flavors throughout the recipe.
Vanilla bean paste: Adds a lovely depth to the custard without overpowering the lemon.
Lemon zest: Fresh zest is where all the bright citrus magic comes from, so don’t skip this! I find Meyer lemons work beautifully if you want something a little sweeter and less tart.
Cornstarch: Thickens the lemon pastry cream to perfection, keeping it silky yet firm enough to pipe.
Unsalted butter: Adds richness to both the pastry cream and the cookie dough, making everything melt-in-your-mouth.
All-purpose flour: The sturdy structure for the cookies, spooned and leveled so they come out tender but hold their shape well.
Baking powder and baking soda: Leavening agents that give the cookies just the right amount of rise and fluffiness without spreading too much.
Egg: Helps bind the cookie dough while contributing moisture.

Variations

One of the things I love about this Lemon Creme Brulee Cookies Recipe is how easy it is to tweak to your own taste or dietary needs. Feel free to play around with the lemon intensity or try alternative flours if you’re gluten-sensitive.

Gluten-Free Option: I’ve replaced the all-purpose flour with a high-quality gluten-free blend — just be sure it includes xanthan gum for structure!
Extra Zesty: For a punchier lemon flavor, add a teaspoon of lemon extract along with the zest. I did this once for a sunny brunch and the cookies were the star of the table.
Lavender Twist: Stir in a teaspoon of dried culinary lavender into the sugar topping to give it a floral note — it’s surprisingly delightful and makes it feel extra special.
Dairy-Free Version: Try swapping butter with a vegan butter substitute and using coconut milk instead of whole milk for the pastry cream. I tried this for a friend’s dairy allergy and it still tasted amazing!

How to Make Lemon Creme Brulee Cookies Recipe

Step 1: Whip up the luscious lemon pastry cream

Start by warming the whole milk in a saucepan until it’s hot but not boiling. While it’s heating, whisk together egg yolks, sugar, salt, lemon zest, vanilla bean paste, and cornstarch until smooth. Spoon a bit of the hot milk into the yolk mixture to temper the eggs—this prevents scrambling, a trick I’ve learned the hard way! Then slowly pour the tempered yolk mix back into the pot, cooking over medium heat while whisking constantly. The custard will thicken beautifully after a few minutes. Once thickened, stir in the butter cubes until glossy and smooth. Pour into a bowl, cover with plastic wrap right on the surface to avoid skin forming, and chill for at least 2 hours or overnight. Patience here pays off with that perfect creamy texture!

Step 2: Make the lemon sugar topping

Mix granulated sugar with fresh lemon zest—this will be your cookie’s signature sparkling sugar crust. I usually prepare this early so the lemon oils infuse the sugar lovely and thoroughly.

Step 3: Prepare the cookie dough

Cream together softened butter and sugar until light and fluffy—this usually takes about 3-4 minutes with a hand mixer. Then add the egg, vanilla bean paste, and lemon zest, mixing until combined. In a separate bowl, whisk the flour, baking powder, baking soda, and salt, and gradually add to the wet ingredients. The dough will be soft but not sticky—if it feels too wet, a touch more flour is fine. Chill the dough for 30 minutes to help it hold shape when baking.

Step 4: Bake and assemble

Scoop dough balls about 1 ½ tablespoons each onto parchment-lined sheets, then sprinkle generously with the lemon sugar topping. Bake at 350°F (175°C) until edges are golden but centers are still soft, about 9-11 minutes. Let them cool completely. Once cooled, pipe the chilled lemon pastry cream onto one cookie and sandwich with another. If you like, you can torch the sugar topping lightly for that authentic brûlée crunch—just watch it closely so it doesn’t burn!

How to Serve Lemon Creme Brulee Cookies Recipe

A top-down view of nine white bowls placed on a white marbled surface, each holding a different baking ingredient: seven brown eggs in one bowl, powdered cocoa in a scalloped bowl, white flour in a bowl filled to the top, cubed butter pieces, another bowl with smaller cubes of what looks like cream cheese or butter, two bowls with white granulated sugar of different amounts, one bowl with thin lemon slices, and a bowl with a milky liquid. The arrangement is neat and organized, showing a variety of textures and shades from white to brown and yellow. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing these off with a thin twist of lemon peel on top or a tiny sprinkle of finely chopped candied lemon zest. It adds a refined touch and a pop of color that really wows guests without complicating the bake.

Side Dishes

These cookies pair beautifully with a cup of Earl Grey tea or a light, chilled glass of Prosecco. I’ve also served them alongside fresh berries or a simple Greek yogurt parfait for a fresh, summery dessert plate.

Creative Ways to Present

For a party, I like arranging these Lemon Creme Brulee Cookies Recipe on a tiered dessert stand with edible flowers scattered around. Another time, I tucked them into mini cupcake liners and wrapped little ribbons around each for an adorable gift box presentation that my friends adored.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container in the fridge since the lemon pastry cream is dairy-based. They stay fresh for about 3 days. Before serving, I like to let them sit at room temperature for 20 minutes so the cream softens a touch.

Freezing

Freezing these is doable but I recommend freezing them unfilled—just the baked cookies. Once you want to enjoy them, thaw fully and then pipe on fresh lemon pastry cream. This way, you maintain that fresh creamy texture without any sogginess.

Reheating

I usually avoid reheating because the pastry cream is best enjoyed chilled. But if you want to warm the cookies without melting the cream, a brief 5-second zap in the microwave (no more) or a few seconds in a warm oven can help enhance the sugar crunch on top without compromising the custard inside.

FAQs

Can I make the lemon pastry cream ahead of time?

Absolutely! In fact, I recommend making the lemon pastry cream a day ahead to let the flavors fully develop and ensure it chills and firms up perfectly for piping. Just keep it covered in the fridge with plastic wrap touching the surface.
What’s the best way to zest lemons for this recipe?

I use a microplane zester because it gives fine, even zest without the bitter white pith. Try to zest only the yellow part of the skin to keep the lemon flavor bright and not bitter.
Can I substitute lemon zest with lemon extract?

You can, but zest provides fresh oils and a brightness that extract can’t fully replicate. If you use extract, use it sparingly (around ½ to 1 teaspoon) to avoid overpowering the delicate pastry cream and cookie flavor.
How do I get that classic brûlée sugar crunch on my cookies?

Sprinkle a generous layer of granulated sugar (mixed with lemon zest) on top of the cookies straight from the oven, then use a kitchen torch to caramelize the sugar until golden and crisp. If you don’t have a torch, a quick broil in the oven works too, but watch closely to prevent burning.
Are these cookies kid-friendly?

Definitely! The bright lemon flavor and creamy filling are usually a hit with kids and adults alike. Just be sure to supervise if you’re using a torch for the sugar topping or skip that step for little ones.

Final Thoughts

This Lemon Creme Brulee Cookies Recipe has found a sweet spot in my baking heart – it’s elegant but approachable, rich yet fresh, and always gets rave reviews. Baking these feels like I’m creating a little bit of sunshine to share, and I promise once you try them, you’ll feel the same way. Don’t hesitate to try your hand at these—you’ll enjoy the process and the delicious rewards even more. So go ahead, get your lemons ready, and let’s make some magic in the kitchen together!