Lemon Curd Shortbread Cookies

Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray. In a large bowl, mix together the butter and powdered sugar until fluffy. Mix in the vanilla.

Sift the flour and cornstarch into the butter mixture and mix together. Knead the dough together and roll out dough between 2 sheets of parchment paper. Chill for 20 minutes in the fridge. Cut out dough with an oval cookie cutter and place on the prepared baking sheet. Bake for 10-15 minutes. Remove from the oven and press a rounded teaspoon into the bottom of each cookie to make a well for the curd. Let cool on a wire rack.

To make the lemon curd, combine sugar, lemon zest, lemon juice, and eggs in a small saucepan. Mix in butter and cook over low heat, while stirring constantly, until it starts to bubble, about 6 minutes.

Press the curd through a fine mesh strainer into a bowl. Press plastic wrap on top of the surface of the curd and chill until cold. Once cool, add 1-2 teaspoons of curd to the well in each cookie.