Lemon Curd Crème Brûlée Cookies 

These Lemon Curd Crème Brûlée Cookies are a delightful fusion of two beloved desserts: the classic French crème brûlée and the zesty, vibrant flavors of lemon curd. The result is a cookie that's crisp on the outside, with a soft, chewy center bursting with the brightness of lemon and the rich caramelized sugar topping we all adore in crème brûlée. This recipe offers a modern twist on traditional lemon bars, combining nostalgic flavors with a sophisticated presentation.

Ingredients

• 1½ cups all-purpose flour
  
  

• ½ cup unsalted butter, softened
  
  

• ¾ cup granulated sugar
  
  

• 1 large egg
  
  

• 1 tablespoon lemon zest
  
  

• 2 tablespoons lemon juice
  
  

• 1 teaspoon vanilla extract
  
  

• ½ teaspoon baking powder
  
  

• Pinch of salt
  
  

• ½ cup lemon curd
  
  

• 2 tablespoons granulated sugar (for topping)
  
  

Optional Substitutions:

• For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
  
  

• To make it vegan, replace the egg with a flaxseed egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use a plant-based butter alternative.
  
  

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   
   

2. Prepare the Dough: In a mixing bowl, cream together the softened butter and ¾ cup of granulated sugar until light and fluffy. Add the egg, lemon zest, lemon juice, and vanilla extract, mixing until well combined.
   
   

3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
   
   

4. Shape the Cookies: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with your fingers.
   
   

5. Add Lemon Curd: Create a small indentation in the center of each cookie using your thumb or the back of a spoon. Fill each indentation with about ½ teaspoon of lemon curd.
   
   

6. Bake: Bake the cookies for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake; you want them to remain soft and chewy in the center.
   
   

7. Caramelize the Sugar: Remove the cookies from the oven and immediately sprinkle the tops with the remaining 2 tablespoons of granulated sugar. Using a kitchen torch, carefully caramelize the sugar on top of each cookie until golden brown and crisp. If you don't have a kitchen torch, you can briefly place the cookies under the broiler, watching them closely to prevent burning.
   
   

8. Cool and Serve: Allow the cookies to cool slightly before enjoying. The caramelized sugar topping adds a delightful crunch that contrasts beautifully with the soft, lemon-infused cookie base.
   
   

Nutritional Information (per serving):

• Calories: 150
  
  

• Fat: 7g
  
  

• Carbohydrates: 22g
  
  

• Protein: 1g
  
  

• Sodium: 50mg
  
  

• Cholesterol: 20mg