Adapted from Sweet Lily’s Petals. These soft buttery Lemon Brulee Cookies are topped with a thin slice of fresh lemon and then baked, with the final touch being to sprinkle the baked cookies with sugar and whip out your kitchen torch and brulee away.
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.