If using homemade lemon curd, make sure it’s prepared and chilled overnight.

Preheat oven to 350°F and line two cookie sheets with parchment paper or silicone baking mats.

Cream butter and sugar in a large bowl using a hand or a stand mixer. Add zest, extract, and salt. Slowly mix in flour until mixture is combined. Stir in poppyseeds.

Scoop balls of dough that are about ¾-1 tablespoon in size. Roll between your palms to create a ball. Place on cookie sheet, 2-inches apart.

Use your knuckle or thumb, or the back of a ¼ teaspoon, to press an indent in the center of each cookie. Fill each indent with ¼ teaspoon of lemon curd per cookie.

Bake, rotating pans throughout baking, for about 11-16 minutes, or until the cookie is no longer glossy and bottoms turn light golden.

Cool completely before removing from cookie sheets. Store in an airtight container for up to 3 days or freeze for up to 2 months.