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

In a mixing bowl, combine softened butter and granulated sugar. Beat on medium speed for 3-5 minutes until light and fluffy.

Add in eggs and vanilla extract, mixing on low speed for an additional 1-2 minutes until well combined.

Whisk together all-purpose flour and baking powder in a separate bowl.

Gently fold the dry mixture into the wet ingredients until just combined.

Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.

Scoop portions of dough onto prepared baking sheets, ensuring space between each scoop.

Bake for 10-12 minutes or until edges are golden brown.

Cool cookies on baking sheets for 5 minutes before transferring to a wire rack.

Spread a thin layer of lemon curd on top of each cooled cookie.

In a small bowl, combine heavy cream and brown sugar. Use a torch to caramelize sugar until golden.

Let the toppings cool briefly before serving. Enjoy the crispy topped cookies with chewy centers!