• Preheat the oven to 350°F.

Make the Cookie Dough

• Use an electric hand mixer to cream the butter and sugars together in a large mixing bowl.
• Whisk for about 2 minutes, or until the mixture is smooth and creamy.
• Add the egg and vanilla.
• Whisk for another 2 minutes, or until the mixture is light and fluffy.
• Reduce the speed of your mixer.
• Gently whisk the baking powder, baking soda, and flour into the wet ingredients, making sure no pockets of dry flour remain in your cookie dough.

Shape and Bake the Cookies

• Use a standard size cookie scoop to drop balls of cookie dough onto a baking sheet. Flatten each ball into a thick disc and use your thumb or the back of a tablespoon to create an indent in the middle of each cookie.
• Fill each indent with lemon curd and bake for 12 minutes.

Cool and Enjoy

• Let them cool for a few minutes and then transfer onto a wire cooling rack to cool completely before serving.