# What You'll Need:
→ Sugar cookie dough
01 - All-purpose flour — 2 1/4 cups
02 - Baking powder — 1/2 teaspoon
03 - Salt — 1/4 teaspoon
04 - Unsalted butter, softened — 3/4 cup
05 - Granulated sugar — 1 cup
06 - Large egg — 1
07 - Vanilla extract — 2 teaspoons
08 - Lemon zest — zest of 1 lemon
→ Lemon curd
09 - Large egg yolks — 3
10 - Granulated sugar — 1/2 cup
11 - Fresh lemon juice — 1/3 cup (about 2 lemons)
12 - Lemon zest — 2 teaspoons
13 - Unsalted butter, cubed — 4 tablespoons (1/4 cup)
→ Finishing
14 - Powdered sugar for dusting — 1/2 cup
# How-To Steps:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - Whisk together the flour, baking powder and salt in a medium bowl until evenly distributed.
03 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla and lemon zest and beat until incorporated.
04 - Add the dry ingredients to the butter mixture gradually and mix just until combined, avoiding overmixing.
05 - Scoop level tablespoon portions of dough and roll into balls. Place them about 2 inches apart on the prepared sheets. Use your thumb or the back of a teaspoon to press a shallow indentation into the center of each ball.
06 - Bake for 10 to 12 minutes, until the edges are just turning golden. Remove from the oven and gently press the centers again to reinforce the wells. Allow cookies to cool on the baking sheet until firm enough to move.
07 - While the cookies bake, combine egg yolks, granulated sugar, lemon juice and lemon zest in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens, about 5 to 7 minutes. Remove from heat and whisk in the butter until smooth, then transfer to a bowl to cool slightly.
08 - Spoon approximately 1 teaspoon of the warm (not hot) lemon curd into the center of each cooled cookie.
09 - Allow the curd to set for about 15 minutes. Once set, dust the cookies with powdered sugar and serve.
