In a small saucepan whisk together eggs, egg yolks, sugar, salt, lemon zest and lemon juice. Place pan on stove top/burner and turn the heat up to medium to medium low heat and stir continuously until sugar is dissolved 10-15 min and has thickened.

Turn heat down to low and add the cold butter a couple of pieces at a time, stirring to blend until each addition is melted and incorporated. Continue cooking the mixture another few minutes until it is thickened and coats the back of a spoon.

Pour curd through a fine mesh sieve or strainer over a bowl to remove the zest and any partially cooked egg, then cover it with plastic wrap to cool to room temperature.

In a medium bowl, whisk together the flour, ½ cup of powdered sugar, baking powder, and salt and set aside.

In a large bowl, using a stand mixer or electric mixer, cream together the butter, cream cheese, lemon zest, and lemon juice. Add the sugar and mix until creamy. Add the eggs, lemon extract, and vanilla extract, and mix until light and fluffy.

Gradually add the dry ingredients/flour mixture to the wet ingredients and mix until just combined.

Cover the bowl with plastic wrap and refrigerate for 30 minutes or overnight.

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

Using a small cookie scoop, scoop a heaping cookie dough ball directly into the powdered sugar and toss to coat. Place the coated cookie dough balls on the lined baking sheet.

Press into the center of each ball to create an indent for your lemon curd. Fill each cookie with approx ½ teaspoon of the lemon curd.

Bake for 11-12 minutes or until the cookies have flattened. Allow to cool on the baking sheet for 3-5 minutes before transferring to a cooling rack.

Once cooled, refrigerate for 10-30 minutes to set or enjoy immediately. Sprinkle or dust edges with remaining powdered sugar if desired.