Lemon Crème Brûlée Cookies

inbloombakery.com

Margaret Ann

subheading: For the Lemon Pastry Cream:

2 ¼ cups (540 ml) whole milk

6 egg yolks

1 cup 2 tbsp (225 g) granulated white sugar

⅛ teaspoon salt

½ tablespoon vanilla bean paste

2 tablespoon lemon zest

3 ½ tablespoon (28 g) cornstarch

3 tablespoon (42 g) unsalted butter, cut in cubes

subheading: For the Lemon Sugar:

½ cup (100 g) granulated white sugar

½ tablespoon lemon zest

subheading: For the Lemon Sugar Cookies:

2 ¾ cups (344 g) all-purpose flour spooned and leveled

½ teaspoon baking powder

½ teaspoon baking soda

½ tsp salt

1 cup (200 g) granulated white sugar

1 cup (224 g) unsalted butter, softened

1 egg, at room temperature

1 teaspoon vanilla bean paste

2 ½ tablespoon lemon zest

½ cup (100 g) granulated white sugar (for the brûlée topping)

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