In a medium bowl, combine the flour and salt, mixing well. Set aside.

In a large mixing bowl, add the softened butter and sugar. Beat on high speed for 3-4 minutes until light and fluffy.

Add the egg yolks and vanilla extract, mixing on high for another minute.

Gradually add the flour mixture to the butter mixture, stirring until fully combined. You’ll know it’s ready when the dough forms a cohesive ball.

Wrap the dough in plastic wrap and chill in the refrigerator for about one hour.

Preheat your oven to 350°F (180°C). Line a baking tray with parchment paper.

Roll the chilled dough into about 36 balls (roughly 1 tablespoon each) and place them evenly spaced on the prepared tray.

Use your thumb to create a small well in the center of each dough ball.

Bake in the preheated oven for about 12 minutes, or until the edges are slightly golden.

As soon as the cookies come out of the oven, fill each indent with lemon curd while they’re still warm.

Transfer the cookies to a cooling rack and let them cool at room temperature.