Lemon Brulee Cookies
Prep time
Cook time
Total time
Adapted from Sweet Lily’s Petals
Serves: 24
  • 150g (5.25 ounces) of butter
  • 100g (3.5 ounces) of icing (powdered) sugar
  • 1 egg
  • zest of 1 lemon
  • juice of ½ a lemon
  • 200g (7 ounces) of almond meal
  • 200g (7 ounces) of plain (all purpose) flour
  • 3 lemons, sliced in paper thin slices and dried on paper towel
  • sugar
  1. Beat the butter and sugar together in the bowl of an electric mixer fitted with a paddle attachment until smooth and creamy. Add the lemon zest and beat until combined and fragrant. Add the egg and mix to combine before adding the almond meal, flour and lemon juice. Mix until just combined.
  2. Remove the mixture from the bowl and divide into two and wrap in plastic wrap and refrigerate for 3 hours.
  3. Preheat the oven to 180 celsius (360 Fahrenheit) and line a baking tray with parchment or a silicone baking mat. Remove the dough from the refrigerator and slice into 4mm thick cookies. Press lemon slices into the tops of the cookies and bake for 12 to 15 minutes. Remove from the oven and sprinkle the top of the lemon with sugar and using a cooking torch brûlée the sugar until golden. Set aside to cool
Use firm lemons that aren't overly juicy to prevent your cookies from going soggy. Slice the lemons as thinly as possible for this recipe. Using a mandolin is perfect for this. Also I suggest drying the lemon slices between 2 sheets of paper towel before baking. If where you live is humid the brûlée topping with melt in the humidity so I suggest only baking as many cookies as you plan to eat in a day.
Recipe by Delicious Everyday at http://www.deliciouseveryday.com/lemon-brulee-cookies/