Name: Lemon Crème Brûlée Cookies Recipe
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 2 h
Cuisine: 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· 4.7 from 22 reviews

If you’re craving a cookie that’s bursting with bright lemon flavor but also has that irresistible creamy custard vibe, you’ve got to try my Lemon Crème Brûlée Cookies Recipe. These cookies are a delightful twist on classic crème brûlée – imagine a crisp, zesty lemon cookie topped with luscious lemon pastry cream and finished with a perfectly caramelized sugar crust. Honestly, they’re the kind of treat that makes kitchen time feel magical and keeps everyone asking for “just one more.” Stick around—I’ll guide you through every step to make sure your cookies turn out as dreamy as mine do!

💚

Why This Recipe Works

Bright Lemon Flavor: Using fresh lemon zest at every step delivers a refreshing citrus zing that really shines.
Rich Pastry Cream: The homemade lemon pastry cream adds incredible creaminess and a luxurious texture that’s unlike any cookie you’ve had before.
Buttery, Tender Cookies: The lemon sugar cookie base is soft yet sturdy enough to hold the crème brûlée topping perfectly.
That Toasted Sugar Finish: The brûlée step gives a satisfying crunch and caramel aroma that brings everything together beautifully.

Lemon Crème Brûlée Cookies, Lemon Cookies with Pastry Cream, Lemon Dessert Cookies, Citrus Cream Cookie Recipe, Elegant Lemon Cookies - 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

Every ingredient in this Lemon Crème Brûlée Cookies Recipe plays a crucial role — from creating the silky lemon pastry cream to the soft and zesty cookie base. Here are a few key notes to keep in mind while you shop.

Lemon Crème Brûlée Cookies, Lemon Cookies with Pastry Cream, Lemon Dessert Cookies, Citrus Cream Cookie Recipe, Elegant Lemon Cookies - 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: It gives the pastry cream its creamy richness — don’t substitute skim, or you’ll lose that velvety texture.
Egg Yolks: Essential for thickening the pastry cream and adding that custard-like richness.
Granulated Sugar: Divided among the pastry cream, cookies, and brûlée topping – it’s key for sweetness and that crispy caramel finish.
Lemon Zest: Fresh zest is a must — it’s where you get bright, intense lemon flavor without extra liquid.
Cornstarch: Thickens the pastry cream without making it gummy; great for that smooth consistency.
Butter: Unsalted and softened for the cookies to create a tender, rich dough.
Flour: Using all-purpose flour provides the right texture, so measure it spooned and leveled for accuracy.
Baking Powder & Baking Soda: Both help achieve a light, tender crumb while giving just a bit of rise.
Vanilla Bean Paste: Adds warmth and depth to balance the tartness of lemon.

📝

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.

Make It Your Way

One of my favorite things about this Lemon Crème Brûlée Cookies Recipe is how easily you can personalize it. Whether you want to dial up the lemon punch or experiment with citrus blends, this recipe is a perfect canvas for your creativity.

Variation: I’ve tried swapping part of the lemon zest with orange zest for a subtle twist — it adds a lovely sweetness that still balances beautifully with the brûlée topping.
Dairy-Free Twist: For friends who can’t have dairy, coconut cream works surprisingly well in the pastry cream, though the texture is a bit different.
Herbal Infusion: Adding a teaspoon of finely chopped fresh thyme or lavender to the dough can add a delicate floral note that’s unexpected but so tasty.

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

Step 1: Making the Lemon Pastry Cream

Start by gently heating your milk until it’s steaming but not boiling — this warms it up enough to temper the eggs without scrambling them. Whisk your egg yolks, sugar, lemon zest, vanilla, salt, and cornstarch vigorously until you have a silky, pale yellow mixture. I like to add a splash of hot milk first to gently raise the temperature, then slowly pour in the rest while stirring nonstop. Transfer this back to the saucepan and cook over medium-low heat, whisking constantly for about 8-12 minutes. You’ll know it’s ready when it thickens and you see soft peaks forming on the whisk — a sure sign of that perfect custard texture. Don’t rush this step; patience pays off with a smooth, lump-free cream.

Step 2: Preparing the Lemon Sugar for Rolling

While the pastry cream chills, mix together the granulated sugar and lemon zest to create your custom lemon sugar. This simple combo adds just the right lemony crunch to your cookies’ exterior. I always zest the lemon right over the sugar bowl — this way none of that fragrant zest escapes through the sink drain! Set this aside; you’ll be rolling your cookie dough balls in it soon.

Step 3: Whipping Up the Lemon Sugar Cookies

Preheat your oven to 350°F (175°C) and get two cookie sheets lined with parchment. Then whisk together your flour, baking powder, soda, and salt to make sure these leaveners and seasonings are evenly distributed. In another bowl, cream the butter and sugar on high speed until fluffy — this takes about two minutes and it’s the key step for light, tender cookies. Add the egg, vanilla, and lemon zest, then mix until pale and fluffy. Gradually add in the dry ingredients, mixing just until the dough comes together; overmixing here can make your cookies tough.

Step 4: Shaping and Baking the Cookies

Use a large cookie scoop to portion the dough, then roll each ball in the lemon sugar you prepared earlier—it creates a bright, sweet coating that caramelizes beautifully. Place them on your baking sheets, slightly flatten with your palm or the bottom of a glass, and bake about 9-10 minutes. Straight out of the oven, I like to gently nudge a round cookie cutter around each cookie to perfect the shape — it’s a little trick I picked up to make each cookie picture-perfect. Let them cool on the sheet for five minutes before transferring to a rack.

Step 5: Assembling with the Crème Brûlée Finish

Once your cookies are completely cooled, transfer the chilled pastry cream into a piping bag fitted with a small circular tip. Pipe a generous dollop on each cookie. Then sprinkle about a teaspoon of sugar on top and carefully use a kitchen torch to brûlée the sugar. You want a golden-brown crust that smells like toasted marshmallows—it only takes a minute or so. I always remind friends: add the cream right before serving to keep the cookie crisp, since the cream softens the cookie if left too long. Let the brûléed layer cool for ten minutes, then enjoy that incredible texture combo — crisp, creamy, and bursting with lemon!

💡

Tips from My Kitchen

Don’t Rush the Pastry Cream: Whisk constantly and cook low and slow to avoid lumps and get that smooth custard you want.
Use Fresh Lemon Zest: Trust me, pre-grated or dried zest won’t give you that vibrant flavor and aroma that fresh zest delivers.
Perfect Cookie Shape Trick: While warm, smoothing edges with a cookie cutter gives professional-looking rounds every time.
Add Cream Last: Always add the lemon pastry cream right before serving to prevent soggy cookies.

How to Serve Lemon Crème Brûlée Cookies Recipe

Garnishes

I love topping these cookies with a tiny sprinkle of finely chopped candied lemon peel or a pop of edible flowers when I’m serving them at a brunch or special gathering—it adds a touch of elegance and a subtle extra zing. If you want to go simple, a little extra lemon zest dusted on top after brûléeing is effortlessly stunning and fresh.

Side Dishes

These cookies pair wonderfully with a light cup of Earl Grey tea or even a sparkling citrus mocktail. If you’re throwing a party, consider pairing them with fresh berries or a fruit salad to complement the tart-sweet lemon notes.

Creative Ways to Present

For a party, I like arranging these cookies in a circular pattern on a pretty platter, alternating with small dollops of lemon curd or a few mint leaves. Another fun idea? Serve them inside a mini glass jar with a sprinkle of sugar on top and brûlée it there, so guests can scoop straight out of the jar for a playful twist.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which is rare in my house!), I recommend storing the cookies and the lemon pastry cream separately. Keep the baked cookies in an airtight container at room temperature for up to two days to maintain their crispness. The pastry cream should always stay refrigerated in a sealed container.

Freezing

You can freeze the cookie dough balls before baking — just roll them in lemon sugar, place them on a tray to freeze until firm, then transfer to a freezer bag. Bake straight from frozen, adding a minute or two to the bake time. I don’t recommend freezing assembled cookies since the pastry cream doesn’t freeze well and the brûlée sugar will lose its crunch.

Reheating

I usually reheat leftover baked cookies gently in a 300°F oven for about 5 minutes to refresh the crunch—but only before adding the pastry cream topping. Reheating after topping won’t maintain texture well, so it’s best to pipe the cream fresh each time.

FAQs

Can I make the lemon pastry cream ahead of time?

Absolutely! The lemon pastry cream can be made up to two days in advance. Just store it airtight in the fridge with plastic wrap pressed directly on the surface to prevent a skin from forming.
What if I don’t have a kitchen torch for brûléeing the sugar?

If you don’t have a torch, you can carefully broil the cookies for a minute or two on high heat, but keep a close eye so the sugar caramelizes without burning. Alternatively, a very hot broiler and a quick, watchful pass works in a pinch.
Why does my pastry cream get lumpy?

Lumps usually happen if the eggs cook too fast or the heat is too high. Whisk constantly and cook over medium-low heat, adding hot milk gradually to temper the eggs, to get a smooth, lump-free cream.
How long do these cookies last once assembled?

Because of the pastry cream, it’s best to eat the assembled cookies within a few hours. The cookie can get soggy if left too long, so I recommend piping the cream right before serving.

Final Thoughts

This Lemon Crème Brûlée Cookies Recipe has quickly become a favorite for me when I want to impress without stress. They’re a perfect balance of tart, sweet, creamy, and crunchy that feels special enough for celebrations but easy enough for a lazy afternoon treat. Honestly, if you’re anything like me – loving a little culinary magic with your lemon – this recipe will become a staple. I can’t wait for you to try it and fall in love with these cookies just like I have!