If making my homemade lemon curd:

1. Into a medium sized pot, whisk together 2 eggs, lemon juice, lemon zest and 1/3 cup sugar to combine. Add in butter. Place on the stovetop over low heat. Continue to whisk the whole time while cooking for 5 minutes. (If using storebought lemon curd, skip to cookie recipe below).
2. After 5 minutes, increase the heat to medium low and continue to whisk until the lemon curd thickens and the temperature reaches 170-175 degrees. It should be the consistency of pudding. This can take between 5-10 minutes depending on the heat. Turn off the heat.
3. Strain the lemon curd through a fine mesh strainer and allow it to cool for a few minutes.
4. Transfer to a sealed container or jar. Store in the fridge for at least an hour before using.

Lemon Curd Cookie Instructions:

1. Preheat the oven to 350 degrees. Line a large cookie sheet or 2 half sheets with parchment paper or silpat mats. Whisk together the dry ingredients, flour and salt, and set aside.
2. In a stand mixer or large bowl with hand mixer, mix together the 8 tablespoons of softened unsalted butter and 1/2 cup sugar on medium low speed until light and fluffy, about 2 minutes.
3. Add in the egg yolk and vanilla and blend until combined, about 1 minute. Scrape down the sides of the bowl as needed.
4. Pour in the dry ingredients and blend on low until combined into a dough ball.
5. Roll the dough into 1 tablespoon size balls. Dunk each ball into the powdered sugar and roll around to cover. Push your thumb down into the top surface of each cookie to create a holding spot for the filling. Note: If the sides are pushed down at all, build them up so the lemon curd doesn't leak out.
6. Remove the lemon curd from the fridge and fill each thumbprint, almost full, of lemon curd. Bake for 12 to 14 minutes.
7. Allow the lemon curd cookies to cool on the cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool completely. Sprinkle over additional powdered sugar, if desired. Serve and enjoy!