Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Make a small indentation in the center of each cookie and fill with about 1 teaspoon of lemon curd.

Bake for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Once cooled, sprinkle about 1 teaspoon of granulated sugar on top of each cookie. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy top. If you don’t have a torch, broil the cookies in the oven for 1-2 minutes, watching closely to prevent burning.