In a medium bowl, beat the softened butter and 1/4 cup sugar together using an electric mixer or wooden spoon for 2-3 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the dough, which helps create tender cookies with a delicate crumb. Stop occasionally to scrape down the bowl to ensure even mixing.

Add the egg, pinch of salt, and almond extract to the creamed butter mixture. Beat on medium speed for 1-2 minutes until fully incorporated and the mixture looks smooth and slightly lighter in color. The egg acts as a binder and adds richness, while the almond extract complements the bright lemon flavor without being overpowering.

Add the flour to the wet ingredient mixture from Step 2, stirring on low speed or by hand with a wooden spoon until just combined—do not overmix, as this can develop gluten and make cookies tough. Shape the dough into a ball, flatten it into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling firms up the dough so it's easier to handle and helps the cookies maintain their shape during baking.

Remove the chilled dough from the refrigerator and pinch off small pieces (about the size of a marble) and roll each one between your palms into a smooth ball. Pour the 1/4 cup sugar into a shallow dish and roll each dough ball in the sugar to coat all sides evenly. This sugar coating adds a subtle crunch and sparkle to the finished cookies. I like to place the sugared balls on a parchment-lined baking sheet as I work to keep them organized and ready for the next step.

Using your thumb, press a shallow indent (about 1/2 inch deep) into the center of each sugar-coated dough ball—don't press all the way through to the bottom. Spoon about 1/2 teaspoon of lemon curd into each indent. I find that slightly warming the lemon curd (just 10-15 seconds in the microwave) makes it easier to spoon into the indents without deflating the cookies.

Preheat your oven to 350°F and bake the filled cookies for 10-12 minutes, until the edges are set and lightly golden but the centers still look slightly underbaked—they will continue to cook slightly on the hot baking sheet after removal. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The lemon curd will set as the cookies cool, creating a delicious tart-sweet filling that complements the buttery, tender cookie base.