1-Preheat your oven: preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper for smooth baking ahead.

2-Whisk together egg yolks, sugar, lemon zest, salt, vanilla, and cornstarch: until smooth and pale yellow, then slowly add the warm milk for that creamy base. Transfer this mixture to a saucepan and cook over medium-low heat, whisking constantly for 8-12 minutes until it’s thick enough to hold soft peaks, creating the heart of your lemon creme brulee cookies with lemon curd.

3-Once thickened: remove from heat and stir in the butter until melted and silky, then cover and chill for at least an hour.

4-Mix the dry ingredients: like flour, baking powder, baking soda, and salt in one bowl, while beating the softened butter and sugar in another until fluffy, then add the egg, vanilla, and lemon zest.

5-Combine the dry and wet mixtures: just until a dough forms, then scoop into 1.5-tablespoon balls, roll in lemon sugar, and place on your prepared sheets.

6-Bake: for 9-10 minutes until the edges turn golden, and let them cool on the sheets for 5 minutes before moving to racks.

7-Assemble: right before serving, spoon or pipe the chilled pastry cream onto the cookies and sprinkle with sugar, then caramelize it with a kitchen torch for that perfect crunch. Remember, add the topping just before eating to avoid soggy lemon curd brulee cookies!