Kick off by whipping the butter, sugar, and lemon zest together in a bowl until it turns light and airy. This should take around 2 minutes on medium speed. 

Once that’s ready, add in the egg and vanilla extract, mixing until everything is well incorporated. 

Separately, mix the flour, salt, and nutmeg (if using) with a whisk until evenly blended. 

Slowly add the dry mixture to the wet ingredients once they are well combined.

Stir until the dough comes together, but be careful not to overmix, leave it nice and smooth, with just a few lumps if needed.

Now it’s time to shape the dough! Take small scoops of the dough and shape them into round balls using your hands.

Place the dough balls on the baking sheet, spacing them 2 inches apart. Use your scoop or spoon to create a soft dip in the middle of each dough ball, this little nest is where the lemon curd magic happens. 

Refrigerate the cookie sheet for around 40-50 minutes to allow the dough to firm up. By doing this, you'll get cookies that are thick and delightfully chewy. 

While the dough chills, preheat your oven to 350°F (177°C) so it's hot and ready for those cookies!

Once chilled, bake for 8 minutes, or until the edges are just golden and the center stays soft to the touch. Watch them carefully to avoid overbaking!

When the cookies are out of the oven, carefully add a teaspoon of lemon curd to the center of each while they’re still warm. Whether you use a spoon or piping bag, make sure every cookie gets a good dollop of lemony goodness.

After turning off the oven, put the cookies back in for 2 more minutes. This will allow the lemon curd to set without overbaking the dough, creating that perfect finish.

Let the cookies rest on the baking sheet for about 5–10 minutes, then move them to a wire rack to cool entirely. Enjoy!