Lemon Curd Butter Cookies in 60 Minutes

Instructions:

1. Whisk egg yolks, sugar, and cornstarch in a saucepan until smooth.
2. Stir in the lemon juice and cook over medium-low heat, whisking constantly until the mixture thickens to a velvety consistency.
3. Remove from heat and stir in the cubed butter until fully incorporated.
4. Transfer the curd to a bowl and refrigerate for at least 30 minutes until firm.
5. Cream the softened butter and sugar until light and fluffy.
6. Beat in the egg, vanilla extract, and lemon zest.
7. Sift together flour, baking powder, and salt, then gradually mix into the wet ingredients until a cohesive dough forms.
8. Roll the dough into 1-inch balls and place them on a parchment-lined sheet.
9. Use your thumb or the back of a small spoon to press a deep well into the center of each cookie ball.
10. Spoon about 1 tsp (5ml) of the chilled lemon curd into each indentation.
11. Bake at 350°F (175°C) for 10–12 minutes, or until the edges are a pale golden brown.
12. Allow to cool on the pan for 5 minutes before transferring.