Zest and juice all the lemons.

Add lemon juice, lemon zest, butter, sugar and egg yolks in a saucepan.

Cook at medium heat, while constantly whisking until the mixture thickens

Pour it in a jar and let it cool down.

Once the curd has fully cooled down, store in the refrigerator until ready to use for the cookies.

Using the standing mixer, cream the butter, granulated sugar, vanilla bean paste, salt, lime zest and the juice of 1/2 a lime until creamy.

Gradually add in the flour and mix until combined.

Cover the mixing bowl with plastic wrap and refrigerate the dough for 1 hour.

Preheat oven to 350 degrees.

Using the ice cream scooper, scoop out some dough and roll the dough into a ball

Place onto the cookie sheet about 2 inches apart

Make an indention in the center of each cookie with a small finger - pushing straight down trying not to flatten the dough ball.

Filled each ball with a heaping 1/4 teaspoon of lemon curd.

Bake for 15 minutes or until the edges are lightly browned.

Remove from the oven and allow the cookies to rest on the pan for a minute or two before transferring to a cooling rack.

Cool completely before icing.

In a medium bowl, combine the 1 cup powder sugar and the juice of 1/2 lime and whisk until smooth.

Add a few tablespoons of powder sugar if your icing is to thin

Pour icing into piping bag and pipe on a flower onto the cookies.

Enjoy!