• In a medium bowl, whisk together the flour, 1/2 cup powdered sugar and salt.
• In the bowl of an electric mixer, beat the butter and 1/4 cup powdered sugar until light and fluffy, about 2-3 minutes. Add lemon zest and juice and beat to combine. Add flour and mix until combined.
• Roll the dough into balls using a small ice cream scoop and place on a parchment lined baking sheet. Freeze for 10 minutes.
• Preheat oven to 325º.
• Remove the cookie dough balls from the freezer and place immediately into the oven. Bake for 10 minutes then remove and use a rounded measuring spoon to make an indentation into the hot cookies. Return to the oven and bake an additional 12-15 minutes until the bottoms are slightly brown. The top of the cookies will not be browned. Let cool on a wire rack before filling.

Lemon Curd

• Add eggs and egg yolks to a saucepan and add sugar whisking until combined. Slowly whisk in the lemon juice.
• Place over low heat and whisk constantly for 10-15 minutes until it thickens. Don’t let it get too hot or the eggs will curdle. Once it has thickened, remove from the heat and whisk in butter. Let come to room temperature then refrigerate until needed. It will thicken further as it cools.

To assemble:

• Sprinkle cookies with powdered sugar. Use a small spoon to add about ½ teaspoon of lemon curd to the center of the cookies. You will only need about ½ cup of lemon curd.