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Heat the oven to 350 degrees F.
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Line a baking sheet with parchment .
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Beat butter and sugar in a large bowl until soft and combined.
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Beat in egg yolks, lemon zest, lemon juice, and salt.
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With mixer on low, beat in flour just until clumps form. With your hands knead into a soft dough.
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Shape heaped teaspoons of dough into 1-inch balls.
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Place the balls on your oven tray with space between each one.
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Dip your finger into flour and make a deep indentation in the middle of each ball. Bake cookies until firm and lightly golden on bottom, about 15 minutes.
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Remove from oven and immediately fill indentations with curd. Return to oven and bake for a further 2 minutes.
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Allow to cool and sprinkle with icing sugar and store.