1. In a small saucepan, whisk together lemon juice, zest, sugar, and egg yolks. Cook over medium heat, stirring constantly until thickened (5–7 minutes).

2. Remove from heat, stir in butter until smooth. Strain through a sieve, cool, and refrigerate.

3. Cream butter and sugar until light and fluffy. Add egg and vanilla, beat until combined.

4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture.

5. Chill dough for 15–20 minutes. Scoop into 1.5 tbsp balls and place on a parchment-lined baking sheet.

6. Press a thumbprint or teaspoon into each dough ball to create a well.

7. Bake at 350°F (175°C) for 10–12 minutes or until edges are lightly golden.

8. If needed, gently re-indent centers while warm. Let cookies cool completely on a wire rack.

9. Spoon about 1 teaspoon of chilled lemon curd into each indentation.

10. Dust cookie edges with powdered sugar before serving.