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Lemon Crème Brûlée Cookies

Vegan Lemon Brûlée Cookies

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Vegan Lemon Crème Brûlée Cookies – A buttery lemon cookie, with a swirl of fresh, zesty lemon curd with a brûlée top! Delicious! 


Units Scale

Ingredients for the lemon curd

  • 80g of lemon juice (from fresh lemons)
  • 125g of coconut milk (the white cream from a can of coconut milk)
  • 125g of caster sugar
  • 3 tablespoons of cornflour / cornstarch
  • Pinch of turmeric (or yellow food gel)

Ingredients for the cookie

  • 115g of dairy-free butter (cubed / softened)
  • 140g of caster sugar
  • Zest of 2 medium unwaxed lemons
  • 30ml of dairy-free milk
  • 210g of all purpose / plain flour
  • 3/4 teaspoon of baking powder
  • 1/4 teaspoon of bicarbonate of soda

Ingredients for the brûlée topping

  • 30g of granulated sugar


Method (lemon curd)

  1. Drain the clear liquid from a can of coconut milk, as you only want to use the thick white cream. Add all of the lemon curd ingredients into a medium sized saucepan. Stir to combine.
  2. Heat over a medium heat, stirring constantly until the mixture thickens (this will take around 5 minutes). Stirring with a heat proof spatula or whisk will prevent any sticking and burning, and will remove any clumps.
  3. Once the mixture is thick and glossy, remove from the heat. Once cool, give it a rigorous stir and transfer into a piping bag. If the curd thickens too much, add a squeeze more lemon juice and whisk vigorously until creamy.

Method (cookies)

  1. Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
  2. Add the sugar and lemon zest into a bowl, rub together using your fingertips. Add into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment along with the butter. Whip with a hand mixer or the stand mixer until light and creamy.
  3. Add the milk. Whip again until combined.
  4. Sift in the flour, baking powder, bicarbonate of soda. Mix until just combined.
  5. Scoop the cookie dough into 45g balls using spoons or an ice-cream scoop.
  6. Optional step – Sprinkle some caster or granulated sugar over the cookies before baking.
  7. Place the cookies on the lined tray (leave the dough in balls, don’t press them down!), leaving room in between as they will spread when baking.
  8. Bake in the middle of the oven for 12-14 minutes, or until the edges are lightly golden.
  9. Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use a cookie cutter slightly larger than the cookie to scoot the cookies into a circle.
  10. Allow the cookies to cool fully on the baking tray / cooling rack. They’ll be soft when first out the oven but will crisp up.

Method (brûlée topping)

  1. Once the cookies are cool, pipe a swirl of the lemon curd to the tops of the cookies. Not too much, but enough for each cookie to have a nice swirl of curd.
  2. Coat the lemon curd with a sprinkle of granulated sugar, appropriately 1/2 tablespoon per cookie.
  3. Use a kitchen blowtorch to brûlée the top of each cooke until they’re golden, smelling toasty and amazing!!!! Be very careful doing this step.
  4. Allow them to cool for 5 minutes as the sugar will be VERY hot! 
  5. Tuck in and enjoy! 


To store: Keep the cookies fresh in an air tight / sealed container in the fridge. Its best to store the cookies and lemon curd separate then decorate and brûlée day of serving for the ultimate crunch of the sugar topping and best results. 

  • Prep Time: 5 minutes
  • Cook Time: 12-14 minutes
  • Category: cookies
  • Method: Baking
  • Cuisine: American