1. Prepare the Crust:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
4. Roll dough into 1-inch balls and place on the prepared baking sheet. Use your thumb to make an indentation in the center of each cookie.
5. Fill each indentation with about 1/2 teaspoon of lemon curd. Bake for 10-12 minutes or until edges are lightly golden.
6. Remove from oven and let cool slightly. Sprinkle turbinado sugar over the lemon curd and use a kitchen torch to caramelize the sugar until bubbly and golden.