1. Add the sugar and lemon zest to a large bowl and rub the zest with your fingers into the sugar to release some oils from the zest. Add the melted butter and vanilla extract and mix until well combined. Next, add the eggs and lemon juice and mix until everything looks light and fluffy. Mix the flour with baking powder, and salt. Add to the bowl and fold in. You will get a quite wet and sticky dough that looks more like a cake batter – but that’s what we want. Cover the bowl and place in the fridge for at least 2 hours (or overnight).

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Use a cookie scoop* to get dough portions out of the bowl – you want a bit more than a tablespoon of dough per cookie. Shape into balls and then roll in the regular sugar first, then roll the balls in the confectioners’ sugar. Place the dough balls on the prepared baking sheet with enough space in between. Use your thumb or the back of a wooden spoon to create indentations in the dough and fill each one with a little amount of lemon curd (about 1/2 tsp.). Place the remaining dough in the fridge again so that it doesn’t get warm.

3. Place the baking sheet in the middle of the oven and bake the cookies for about 10-11 minutes or until they have expanded nicely. Take out of the oven and let cool down on the baking sheet for some time then transfer to a wire rack and let cool down completely. Repeat with the remaining dough until everything has been used. Store in a cookie tin for 3-4 days max.