In a small saucepan, whisk together fresh lemon juice, lemon zest, ½ cup granulated sugar, and 2 egg yolks. Cook over medium heat for 5–7 minutes, stirring constantly until the mixture thickens.

Remove from heat and stir in ¼ cup cubed unsalted butter until melted and smooth. Strain through a fine sieve and cool at room temperature before refrigerating.

In a large bowl, cream 1 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy. Add 1 egg and 1 teaspoon vanilla, and beat until combined.

In a separate bowl, whisk together 2 ¼ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt. Gradually add to the butter mixture, stirring until just combined.

Cover the dough and refrigerate for 15–20 minutes. Preheat your oven to 350°F (175°C).

Scoop the dough into 1.5 tablespoon-sized balls, placing them on a parchment-lined baking sheet. Press a thumbprint into each ball.

Bake for 10–12 minutes or until edges are lightly golden. Cool before re-indent if needed.

Fill each indentation with about 1 teaspoon of chilled lemon curd.

Dust cookies with powdered sugar before serving.