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Make the lemon curd. You can skip this step if you are using packaged lemon curd. I have a detailed recipe with tips on just the curd here.
1 cup Lemon Curd
Line a baking sheet with parchment, set aside.
Add your sugar to a large bowl or the bowl of your stand mixer, and zest your lemon into it. Zest lightly to avoid getting the pith of the lemon.
1 large Lemon | 130 g Granulated sugar
Using your fingers, rub the lemon zest into the sugar to release the oils. The sugar will begin to smell fragrant and take on a sandy texture and light yellow color.
Add your butter to the sugar and mix the butter and sugar together either with a hand mixer or the paddle attachment. Mix until well mixed but it does not need to be well creamed. 2-3 minutes on medium.
170 g Unsalted butter
Add your egg and vanilla and mix until smooth and cohesive.
1 large Egg | 1 tsp Vanilla
Add your salt and flour and mix on low. The dough will get very sandy before it comes together, much like shortbread.
250 g AP flour | ½ tsp Sea salt
Once the dough has come together, portion out scoops of dough and roll them into about 1-1½ inch balls and place onto baking sheet.
Use a small rounded teaspoon to make wells in each cookie.
Place your dough in the refrigerator or freezer, then preheat your oven to 350°F
When your oven is ready, place cookies on a new cookie sheet lined with parchment, spaced out with at least 2 inches on each side of every cookie.
Bake your cookies for 10 minutes on the center rack of your oven.
Remove the cookies and add 1-2 teaspoons of lemon curd. Let cool on the cookie sheet for 3-5 minutes before transferring to a wire cooling rack.Optional: Lightly dust cookies with powder sugar before serving.
Store cookies in the refrigerator for up to 5 days. Enjoy!
