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Lemon Crème Brûlée Cookies
Ingredients
  • 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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