I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper. I cream the softened butter and sugar until it’s light and fluffy, then beat in the egg, lemon zest, lemon juice, and vanilla extract. This creates a smooth, aromatic base for the cookies.

In a separate bowl, I whisk together the flour, baking powder, and salt. Gradually, I fold the dry ingredients into the wet mixture, stirring just until combined. This ensures the cookies stay tender and don’t become dense.

I scoop tablespoon-sized balls of dough onto the baking sheet and gently flatten each one. Using my finger or the back of a spoon, I create a small well in the center of each cookie and fill it with 1/2 teaspoon of lemon curd. This is the star of the cookie, so I like to make sure every bite has a little lemony goodness.

The cookies bake for 12–15 minutes until the edges are lightly golden and the centers are soft. The aroma of lemon and butter filling the kitchen is one of my favorite parts of baking these cookies—it makes it impossible to resist tasting one right away.

After the cookies cool slightly, I sprinkle granulated sugar on top of each cookie and use a kitchen torch to caramelize it. The brûlée effect adds a satisfying crunch that perfectly complements the soft, creamy interior. If you don’t have a torch, a quick broil in the oven works too, just watch closely to avoid burning.