Begin by preheating your oven to 350°F (175°C) and prepare your baking sheets with parchment paper.

In a mixing bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes.

Gradually add the eggs and vanilla extract to the mixture, mixing well until thoroughly combined.

In a separate bowl, whisk together the flour, baking powder, and a pinch of salt. Fold the dry mixture into the wet ingredients until just combined.

Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to prevent spreading.

Scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake the cookies in the preheated oven for 10-12 minutes, until the edges are golden brown.

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

Drizzle lemon curd generously over each cooled cookie.

Mix heavy cream with sugar in a small bowl until smooth; allow to sit.

Sprinkle granulated sugar on top of the crème brûlée layer of each cookie and caramelize with a kitchen torch.

Let the cookies sit for a moment to cool before serving.