Lemon Curd Cookies

For the Lemon Curd:

1. In a small saucepan, combine lemon juice, lemon zest, egg yolks, granulated white sugar, and salt. Whisk together until smooth.
2. Heat over medium-low heat, stirring frequently, until the mixture thickens, about 20-25 minutes. It should coat the back of a spoon when ready.
3. Remove from heat and whisk in the cold, cubed butter until fully melted.
4. Transfer the lemon curd to a medium heatproof bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely.

For the Lemon Sugar Cookies:

1. In a small bowl, whisk together the flour, baking powder, and salt.
2. In a large bowl, cream the softened butter and granulated white sugar with an electric mixer on high speed until fluffy, about 2-3 minutes. If using a stand mixer, use the paddle attachment.
3. Add the egg yolk, vanilla extract, and lemon zest. Mix on medium-high speed until pale and fluffy, about 1-2 minutes.
4. Gradually add the dry ingredients, mixing on low then medium speed until combined. Scrape the sides of the bowl as necessary.
5. Scoop the dough into 1-tablespoon portions and roll into balls. Press each ball with a ½ teaspoon to make an indent.
6. Chill the prepared dough balls on parchment paper-lined baking sheets for 1 hour.
7. Preheat the oven to 350°F.
8. Place 12 chilled cookies on a parchment paper-lined baking sheet.
9. Bake for 9-10 minutes.
10. Immediately after baking, use a small, round cookie cutter to gently reshape the cookies, if necessary. Press the centers again with a ½ teaspoon to deepen the indent.
11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
12. Once cooled, spoon about 1 teaspoon of lemon curd into the center of each cookie. Optionally, sprinkle with powdered sugar before adding the lemon curd.