Ingredients
Method
- Heat the milk in a medium saucepan over medium-low heat until steaming, then lower the heat.
- Whisk the egg yolks, sugar, lemon zest, salt, vanilla bean paste, and cornstarch in a large bowl until pale yellow and smooth.
- Gradually add ¼ of the heated milk to the egg mixture while stirring. Then add the rest and stir to combine.
- Transfer the mixture back to the saucepan and cook over medium-low heat for 8-12 minutes, whisking continuously until it thickens and soft peaks form.
- Remove from heat, stir in the butter until combined. Let the pastry cream cool, then refrigerate to chill completely.
- Combine the granulated sugar and lemon zest in a bowl and set aside.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk the flour, baking powder, baking soda, and salt in a large bowl.
- Cream the butter and sugar with an electric mixer on high speed until light and fluffy, about 2 minutes.
- Add the egg, vanilla bean paste, and lemon zest, mixing on medium speed until pale and fluffy, about 1-2 minutes.
- Gradually add the dry ingredients and mix on low speed until the dough forms.
- Scoop the dough into balls and roll them in the lemon sugar. Place the dough on the prepared baking sheets and slightly flatten each ball.
- Bake for 9-10 minutes, then cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Pipe the lemon pastry cream onto each cooled cookie.
- Sprinkle 1 teaspoon of sugar over the cream and use a kitchen torch to brûlée the sugar until golden and fragrant.
- Let the cookies cool for 10 minutes before serving.
Nutrition
Notes
These cookies are best served fresh with the crispy brûlée topping. The lemon pastry cream adds a rich, tangy flavor that balances the sweetness perfectly.