Sweet Kitchen Cravings

0 Lemon Curd: Whisk together the egg yolks, sugar, cornstarch, and lemon juice in a medium-size saucepan. Place the mixture on the stove over low heat. Stir constantly with a heat-safe spatula and cook on low until the mixture thickens enough to coat the back of a spoon, about 10 minutes.
1 Once the curd has thickened, turn off the heat and stir in the butter.
2 Strain the lemon curd with a fine mesh sieve. Place plastic wrap directly on top of the curd and refrigerate for at least 2 hours, or until completely chilled.
3 Lemon Cookie Dough: Preheat oven to 350°F. Line 2 baking sheets with parchment paper or a silicone mat.
4 Combine the sugar and lemon zest with your fingers, rubbing to release the oils in the zest.
5 In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and the sugar mixed with the lemon zest until combined, about 1 minute. Scrape down the sides of the bowl then add the egg and vanilla. Mix until combined.
7 Scrape the sides of the bowl again then add the flour, cornstarch, baking soda, baking powder, and salt. Stir just until combined.
8 Scoop the cookies onto the prepared baking sheets, using a 3 Tablespoon (size 24 or 1.33 oz.) cookie scoop, and spacing them at least 2” apart (I fit 6 on a baking sheet). Press each dough ball down to flatten until they are about 2 ½” in diameter.
9 Bake the cookies for 12-14 minutes. Allow to cool completely before topping with lemon curd.
10 Top each cooled cookie with about 2 Tablespoons of lemon curd. Use the back of a spoon to spread the lemon curd to the edges of the cookie, leaving a small rim of the cookie showing.
11 Finish with a dusting of powdered sugar and enjoy!