Step 1

To make lemon curd, heat zest, juice, sugar, and eggs in a medium saucepan over medium heat, whisking constantly.

Step 2

Reduce heat to low and continue to cook mixture, whisking constantly, about 10 minutes or until thickened.

Step 3

Remove from heat and add chunks of butter gradually, continuing to whisk as butter slowly melts.

Step 4

Strain through a fine-mesh sieve and place in a bowl to cover and let cool. Chill at least one hour or overnight before using for cookies.

Step 5

To make lemon curd cookies, place powdered sugar and lemon zest in a mixing bowl and press with a wooden spoon to release lemon oils.

Step 6

Add softened butter and cream together about 3-5 minutes, or until mixture is light and fluffy. Mix in vanilla.

Step 7

Gradually add flour and mix just until dough comes together. Chill dough in fridge for an hour.

Step 8

Scoop out one-inch dough balls and place 2 inches apart on a large baking sheet lined with parchment paper or a silicone liner. Chill any extra dough for the next batch.

Step 9

Use your thumb, the end of a wooden spoon, or a wine cork to press a shallow indentation into the middle of each cookie. Fill each indent with about ½ teaspoon chilled lemon curd. If desired, sprinkle each cookie with raw sugar.

Step 10

Preheat oven to 350°F. Place baking sheet in freezer to chill for at least 15 minutes while the oven preheats.

Step 11

Bake in preheated oven for 13 minutes, or until bottoms of cookies are lightly golden brown. Let cool on pan for 10 minutes, then transfer to a wire rack to cool completely.