Whisk together the sugar, eggs, and cornstarch in a medium saucepan.

Once smooth and well combined, whisk in the lemon zest and juice.

Cook over medium heat until thickened, occasionally stirring (with a rubber spatula) at the beginning but constantly mixing near the end.

Remove from heat and toss in the butter. Stir until melted and combined.

Pour the curd into a wide and shallow heat proof container. Cover the container and let it chill while we make the cookie dough.

Preheat the oven to 350F and line a large baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl using a hand or stand mixer with the paddle attachment, add the cream cheese and butter. Beat on medium-high heat until smooth and lump-free.

With the mixer running on medium speed, slowly pour in the sugar. Then increase the speed to medium-high and let it run for about a minute.

Once well combined, mix in the eggs and extracts.

Pour in the dry ingredients and mix to combine, careful not to over mix.

Remove the bowl from the stand and use a rubber spatula to mix in any dry bits that may have sunk to the bottom of the bowl.

Fill a small bowl with the powdered sugar.

Using a large cookie scoop, scoop a cookie dough ball directly into the powdered sugar and toss to coat.

Place 5 coated cookie dough balls on your large baking sheet, evenly spaced apart.

Press into the center of each ball to create a round indent.

Fill each cookie with a full teaspoon of the lemon curd.

Bake for 10-12 minutes or until the cookies have flattened and the curd is pale and bubbly.

Allow the cookies to cool on the baking sheet for about 2 minutes, then transfer to a cooling rack.

Allow the cookies to cool completely, then transfer to the refrigerator for about 15 minutes to chill.

Dust the edges of each cookie with any powdered sugar that’s leftover.

Now enjoy!