Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.

Add the eggs and vanilla extract to the mixture and beat until fully combined and smooth.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt, then gradually mix into the wet ingredients until just combined.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes.

Scoop portions of the chilled dough onto the prepared baking sheets and bake for 10-12 minutes until golden brown edges.

Allow cookies to cool for 5 minutes, then transfer to a wire rack and cool completely.

Drizzle lemon curd over each cooled cookie.

Sprinkle sugar over the lemon curd and caramelize using a kitchen torch until golden.

Let caramelized sugar set for about a minute before serving.