In a bowl, add the flour, powdered sugar, lemon zest, and cubed butter and knead the ingredients together.
Now add the egg yolks. First, shape the dough into a ball, then into a roll.
Wrap the dough in plastic wrap and let it chill in the refrigerator for 30 minutes.
In the meantime, prepare the lemon curd. Add the eggs, egg yolks, sugar, lemon zest, and lemon juice to a pot and slowly bring the mixture to a simmer. Let it simmer for 2 minutes, stirring constantly.
Reduce the heat and gradually add the butter cubes. Let them melt completely, then increase the heat again. Let the mixture simmer for another 5 minutes, stirring constantly. The lemon curd is ready as soon as the mixture thickens.
Now, strain it through a fine-mesh sieve and let it cool. Cover it with plastic wrap to prevent a skin from forming.
Line a baking sheet with parchment paper and preheat the oven to 350°F (convection).
Remove the dough from the refrigerator and cut off walnut-sized portions. Roll these into balls and place them on the baking sheet. Form a small well in each cookie with your thumb. Once the baking sheet is full, put the remaining dough back in the refrigerator.
Fill each well with some of the lemon curd and bake the cookies for about 12 minutes. Repeat this process with the remaining dough and lemon curd.
Dust the cooled lemon curd cookies with powdered sugar. Enjoy!
