Make the Dough:

• In a medium bowl, whisk together the flour, cornstarch, and salt until combined. Set aside.

• In a large bowl, using a handheld or stand mixer with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute.

• Add lemon zest, lemon juice, egg, and vanilla bean paste. Beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

• Add dry ingredients to wet ingredients and mix on low speed until combined. The dough will be creamy. Cover and refrigerate for at least 3 hours, and up to 3 days.

Shape & Coat the Dough:

• Place granulated sugar in a small bowl. Scoop cold dough (about 1 tablespoon per ball), roll into balls, then coat in granulated sugar. Place balls 2 inches apart on lined baking sheets.

Fill the Cookies:

• Use your thumb to make an indentation in the center of each cookie dough ball. Fill each with 1/2 teaspoon of lemon curd.

Bake:

• Preheat the oven to 350°F (177°C) while the cookies chill in the refrigerator.

• Bake cookies for 12-13 minutes, or until edges appear set and lightly browned. Let cool for 5 minutes, then transfer to a wire rack.

Make the Icing:

• In a small bowl, whisk together confectioners’ sugar and lemon juice. Drizzle over cooled cookies and allow the icing to set for 30 minutes.