Preheat the oven to 350°F (175°C).

In a mixing bowl, cream together the softened butter and granulated sugar until smooth.

Add the eggs and lemon zest, and mix well.

In another bowl, combine the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture and mix until just combined.

Chill the dough in the refrigerator for about 30 minutes.

Scoop tablespoon-sized portions of dough and form them into balls.

Roll each ball in powdered sugar until fully coated.

Make an indentation in the center of each ball and fill with lemon curd.

Bake for 12 minutes or until the edges are set but the centers are still soft.

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.