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.