Description
A delightful twist on classic crème brûlée, these cookies feature a buttery, tender base topped with tangy lemon curd and a caramelized sugar crust.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup lemon curd
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to butter mixture and mix until dough forms.
- Roll dough into 1-inch balls and place on prepared baking sheets, spacing 2 inches apart. Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Fill each indentation with about 1 teaspoon of lemon curd.
- Bake for 12-15 minutes, or until edges are lightly golden. Remove from oven and let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cookies are cool, sprinkle about 1/2 teaspoon of granulated sugar over the lemon curd center of each cookie. Use a kitchen torch to caramelize the sugar until bubbly and golden. Alternatively, place cookies under a broiler for 1-2 minutes, watching carefully.
- Let the caramelized sugar harden before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American