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Preheat your oven to 350°F. Line a baking sheet with parchment paper.
Beat the softened butter and granulated sugar until light and creamy.
Add the egg yolk, vanilla, and fresh lemon zest. Mix until smooth and fragrant.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture and mix just until a soft dough forms.
Scoop the dough into 12 equal portions and roll each into a smooth ball.
Roll each dough ball generously in powdered sugar, then place them on the prepared baking sheet.
Use the back of a small spoon or your thumb to gently create a deep indentation in the center of each cookie.
Spoon about 1–2 teaspoons of lemon curd into each indentation. Don’t overfill the curd will spread slightly as it bakes.
Bake for 11–14 minutes, until the cookie edges are lightly golden while the centers remain soft.
Let the Lemon Curd Cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Dust with a little extra powdered sugar if desired.