Lemon Curd Cookies

Boil 3 Tbsp lemon juice in a small saucepan.
Whisk 1 whole egg, 1 egg yolk, and 1/3 cup sugar in a bowl until smooth.
Slowly drizzle hot lemon juice into egg mixture while whisking constantly.
Pour mixture back into saucepan and cook over low heat, whisking continuously, until it coats the back of a spoon, about 3-4 minutes.
Press curd through a fine sieve into a clean bowl.
Stir in 2 Tbsp cold butter until melted, cover with plastic wrap touching the surface, and refrigerate 8 hours or overnight.
Pulse 1/4 cup sugar and zest of 1/2 lemon in food processor until finely ground.
Cream 4 oz softened butter, 1 oz powdered sugar, and zest of 1/2 lemon for 2-3 minutes until fluffy.
Sift 5 oz flour and pinch of salt over butter mixture and mix just until combined.
Preheat oven to 325F and line a baking sheet with parchment.
Roll dough into tablespoon-sized balls, coat in lemon sugar, and place 2 inches apart on baking sheet.
Press each cookie with back of a tablespoon to create a divot and freeze for 20 minutes.
Bake 15-17 minutes, turning pan halfway through, until edges are set but not browned.
Immediately press centers again with a teaspoon to deepen wells, then cool completely on baking sheet.
Fill each cookie with 1/2 tsp lemon curd and serve immediately.

Ingredients