1-Step 1: Making the Lemon Curd: First off, combine 1 ¼ cup granulated sugar (250g) and 2 tbsp lemon zest, rubbing them together to release that fresh scent. Add ½ tsp kosher salt, 1 large egg (50g), 5 large egg yolks (90g), and 1 cup lemon juice (240g). Cook this mixture over medium heat, whisking constantly until it thickens, which takes about 5-7 minutes. Stir in 3 tbsp unsalted butter, chilled (42g), and 2 tsp vanilla extract, then cover it tightly with plastic wrap and pop it in the fridge. This step is key for that tangy filling trust me, it’s worth the wait.

2-Step 2: Preparing the Cookie Dough: Next, beat 2 sticks unsalted butter, room temperature (226g), with 1 ¼ cup granulated sugar (250g) until it’s light and fluffy that’s your cue for a good mix. Add 1 large egg (50g), 1 large egg yolk (18g), 2 tsp vanilla extract, ½ tsp kosher salt, and 2 tsp baking powder. Slowly mix in 2 ½ cup all-purpose flour (320g) on low speed until just combined. For dietary tweaks, use substitutes here if needed.

3-Step 3: Baking the Cookies: Preheat your oven to 350°F and line your trays with parchment paper. Scoop the dough using a quarter-cup ice cream scoop and flatten it slightly on the trays. Bake for 10-12 minutes until the edges turn golden but the centers are still soft. Reduce the oven to 300°F, press a divot into each cookie, fill with 1-2 tbsp of lemon curd, and bake another 5-8 minutes until set.

4-Step 4: Adding and Finishing the Meringue: If you’re going for that optional meringue, whisk 4 large egg whites (120g), 1 cup granulated or raw cane sugar (200g), and ¼ tsp kosher salt over simmering water until warm and dissolved. Whip at high speed until stiff peaks form, fold in ½ cup powdered sugar (55g), then pipe it over the curd. Use a kitchen torch to caramelize it for a pro touch. Let everything cool completely and refrigerate for up to 4 days.