Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the egg and vanilla extract, mixing until well combined.

Stir in the lemon zest to enhance the citrus flavor.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.

Scoop small portions of dough and roll them into balls. Place them on the prepared baking sheet.

Gently press a small indentation in the center of each dough ball using your thumb or the back of a spoon.

Fill each indentation with a small spoonful of lemon curd.

Bake for 12–15 minutes, or until the edges are lightly golden.

Allow the cookies to cool on a wire rack. Dust with powdered sugar if desired before serving.