Steps:

1. Add powdered sugar to a large mixing bowl then add in lemon zest. Mix around the lemon zest so it is well incorporated. 

2. Add softened butter and cream together in the mixer until it lightens, about 4 minutes. Add in vanilla extract and mix. 

3. Slowly add the flour a 1/2 cup at a time to make sure the mixture doesn't get too dry. 

4. Cool the dough in the fridge for 30 mins-1 hour. Preheat the oven to 350°F.

5. Once the dough has cooled, take a heaping tablespoon full and shape into a ball then, using the back of a teaspoon, make a decent sized imprint in the cookies. Fill the hole with lemon curd.

6. Bake for 13-15 minutes. The cookies will still be very pale, but you should notice slight browning around the edges. 

7. Let the cookies cool completely before topping with the glaze.

8. Mix together some lemon juice and powdered sugar for the glaze, slowly add in the lemon juice until you get a desired consistency. (It should be liquid, but fairly thick so that it doesn't go on too light.)

9. Use a sandwich bag with the tip cut open to top the cookies with the glaze. 

10. Allow glaze to harden and enjoy!