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PdfStart by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
Incorporate the eggs one at a time, ensuring each egg is fully mixed in before adding the next. Mix in the vanilla extract afterward.
Gently fold in the lemon curd, lemon zest, baking powder, and salt until everything is well combined.
Gradually add the flour, mixing just until combined.
Using a spoon or cookie scoop, drop heaping tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
For the brûlée topping, sprinkle a thin layer of sugar evenly on top of each cooled cookie. Using a kitchen torch, carefully caramelize the sugar until it bubbles and turns golden brown.
Let the cookies sit for a few minutes after caramelization to allow the sugar to harden before serving.