1. Use an empty water bottle to separate egg yolk from whites.

2. Grate lemon zest by using a carrot or potato peeler.

3. Squeeze juice from approximately 3 lemons to get ½ cup fresh lemon juice.

4. In a large heat resistant mixing bowl combine lemon zest, butter, sugar, egg yolk, salt, and lemon juice. It is okay if it is clumpy at this stage.

5. Fill a pot just below half way with water. The pot should be about the same size as your mixing bowl since the bowl will be placed on top of the pan. Bring water to boil, then lower temperature to a simmer.

6. Place bowl with lemon filling on top of the pan. The bowl should rest just above the water level. Whisk continuously for 15-20 until filling is thick and coats the whisk.

7. Remove from heat to cool. The lemon curd will thicken as it cools. Pour lemon curd into a small storage bag and refrigerate until ready to use.

1. Cream butter, sugar, and vanilla extract.

2. Slowly mix in flour.

3. Chill 30 minutes.

4. Roll dough into 1 inch balls and placed on a lined cookie sheet. Use your thumb to indent the center of the cookie.

5. Cut off a small corner of storage bag filled with lemon curd. Pipe filling into the center of each cookie.

6. Make for 15-18 minutes at 350 degrees F.

7. Sprinkle cookies with powdered sugar. Let cool completely on a wired rack.

8. Store in an airtight container in the refrigerator for up to two weeks.