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In a medium bowl combine the flour and the salt and set aside.
Add the butter, sugar, lemon juice, and lemon zest to a large mixing bowl and mix on high until light and fluffy: about three minutes. Add in the egg yolks and vanilla extract and mix on high for a minute.
Add the flour and stir in until combined.
Form the dough into a ball, wrap it in plastic wrap, and chill for about one hour.
Preheat your oven to 350 degrees F.
Line a baking tray with parchment paper and make about 36 one-inch balls with your dough.
Place the balls evenly spaced onto your baking tray and flatten them slightly with your hand. Use a rounded teaspoon or your thumb to make a small well in the middle of each ball.
Fill each cookie with about a teaspoon of lemon curd.
Bake for about 10-12 minutes or until the bottoms are just starting to brown.
Remove from the baking sheet and allow to completely cool.
Use a fine mesh sieve to sprinkle with confectioners’ sugar.
Pack and store in an airtight container between sheets of wax paper.