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

In a large mixing bowl, cream together the butter and sugar using an electric mixer until fluffy and light, about 3–5 minutes.

Add the eggs and vanilla extract to the creamed mixture and beat until thoroughly combined, about 1–2 minutes.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined.

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

Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, leaving space for spreading. Bake for 10-12 minutes or until edges are lightly golden.

Allow the cookies to cool for about 5 minutes before transferring them to a wire rack.

Drizzle lemon curd over each cookie and prepare the crème brûlée topping with heavy cream.

Sprinkle granulated sugar over the crème brûlée layer and caramelize using a kitchen torch or under a broiler.