Preheat your oven to 350 F/180 C.
In a small pot, combine the sugar, lemon juice, yolk, and lemon juice.
½ cup granulated sugar, 1 tablespoon lemon zest, 3 egg yolks, ¼ cup fresh lemon juice
Cook over medium-low heat for 12 minutes, stirring constantly until the curd looks vibrant yellow and is thick enough to coat the back of a spoon.
Pour the curd into a bowl and stir in the butter.
4 tablespoon unsalted butter
Set aside to cool completely before using. Place it in the fridge to chill quickly!
In a large bowl, cream together the butter and cream cheese until combined.
7 tablespoon unsalted butter, 3.5 ounces full-fat cream cheese
Pour in the sugar and mix until fully combined and fluffy.
1 cup granulated sugar
Mix in the egg, egg yolk, and vanilla.
1 whole large egg, 1 large egg yolk, 1 teaspoon vanilla extract
Fold in the flour, baking powder, and salt until just combined.
1 ¾ cup all-purpose flour, 2 teaspoon baking powder, ¼ teaspoon salt
Scoop with a standard cookie scoop (roughly two tablespoons) and drop each one into a bowl of powdered sugar.
Toss the ball in the powdered sugar until fully coated.
Transfer them to a parchment-lined baking tray.
Use the bottom of a tablespoon to press down the top of the dough to create a well, then fill it with one teaspoon of the lemon curd.
Move the cookies to give them at least 2-3 inches of space between them to spread.
For thinner cookies, bake right away for 10 minutes.
For thicker cookies, freeze for 20 minutes then bake for 13 minutes.
Let them cool completely on a wire cooling rack then dust with more powdered sugar and enjoy!