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Step 1: Make the Lemon Curd (Optional)
In a heatproof bowl, whisk together the egg yolks and sugar until pale and thick.
Stir in the lemon juice, lemon zest, and butter. Place the bowl over a pot of simmering water (double boiler method), ensuring the bottom doesn’t touch the water.
Cook, stirring constantly, for 8–10 minutes , until the mixture thickens enough to coat the back of a spoon.
Strain the curd through a fine-mesh sieve into a clean bowl, then cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the fridge for at least 1 hour.
Step 2: Make the Shortbread Cookies
Preheat your oven to 325°F (165°C) . Line a baking sheet with parchment paper.
In a mixing bowl, cream the softened butter and powdered sugar until light and fluffy. Mix in the vanilla extract.
Gradually add the flour and salt, mixing until a soft dough forms.
Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Use the back of a spoon or your thumb to gently press an indentation into the center of each cookie.
Step 3: Bake the Cookies
Bake for 12–15 minutes , or until the edges are lightly golden. Remove from the oven and let cool slightly. If the indentations have puffed up during baking, gently re-press them with the back of a spoon.
Step 4: Fill with Lemon Curd
Once the cookies are completely cool, spoon a small amount of lemon curd into the indentations.
Step 5: Torch the Sugar Topping
Sprinkle a thin, even layer of granulated sugar over each cookie, covering the lemon curd.
Using a kitchen torch, carefully caramelize the sugar until golden and bubbly. Let the sugar harden for a few minutes before serving.
Why This Recipe Works
Buttery Shortbread Base : Provides a tender, melt-in-your-mouth foundation for the tangy filling.
Homemade Lemon Curd : Adds brightness and a silky texture that complements the crisp sugar topping.
Torched Sugar Magic : Creates a crème brûlée-like crunch that elevates the cookie to gourmet status.
Variations to Try
Citrus Swap : Use lime or orange curd instead of lemon for a different flavor profile.
Add Spice : Stir a pinch of cardamom or ginger into the shortbread dough for warmth.
Gluten-Free Option : Substitute gluten-free flour for the all-purpose flour.
Vegan Version : Use plant-based butter and a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) for the lemon curd.
No Torch? : Broil the cookies briefly in the oven to caramelize the sugar, watching closely to avoid burning.
Tips for Success
Use Fresh Lemons : Fresh lemon juice and zest provide the best flavor for the curd.
Don’t Overfill : Add just enough lemon curd to fill the indentation without overflowing.
Storage : Store cookies in an airtight container at room temperature for up to 2 days (without the sugar topping). Torch the sugar just before serving for optimal crunch.
Serving Suggestions
Romantic Touch : Garnish with edible flowers or microgreens for elegance.
Brunch Staple : Pair with coffee, tea, or fresh fruit for a complete meal.
Party Platter : Serve alongside other desserts like macarons, tarts, or chocolate truffles for variety.
Final Thoughts
These Lemon Curd Crème Brûlée Cookies are a celebration of bold flavors, delicate textures, and effortless indulgence, offering a dessert that feels luxurious yet approachable. With their customizable options, endless charm, and ease of preparation, they’re a recipe that’s sure to impress whether you’re cooking for a special occasion, a casual snack, or simply craving something satisfying.
Your Turn! Have you ever made crème brûlée-inspired desserts or experimented with lemon curd recipes? Share your favorite variations or serving ideas below.
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