In a mixing bowl, beat together the butter, sugar, and vanilla until well combined. Add the eggs one at a time, mixing after each addition.

Stir in the lemon zest and fresh lemon juice, letting that lovely citrus aroma come through. Gradually add the flour, baking powder, baking soda, and salt, mixing until the dough comes together.

Shape the dough into balls, about 1 to 2 inches in size depending on how large you would like your cookies. Arrange them on a baking sheet lined with a baking mat, or simply use a regular baking sheet.

Bake at 350°F for 10 to 12 minutes, just until the edges begin to take on a light golden color. Do not let them become too dark. Transfer the cookies to a wire rack and leave them to cool completely.

Place the butter, sugar, and lemon zest in a blender and pulse until everything is combined. Add the eggs one at a time, followed by the lemon juice, and blend until the mixture is smooth.

Pour the lemon mixture into a saucepan and cook gently over low heat, stirring continuously. Use a thermometer to check the temperature. Once the curd reaches 170°F, after approximately 10 to 15 minutes, it will begin to thicken.

Take the curd off the heat and let it cool. Transfer it to a clean jar, seal it, and store it in the fridge. Use within two weeks.

Add the butter and cream cheese to a mixing bowl and beat together with a hand mixer. Add the powdered sugar, lemon zest, and fresh lemon juice.

Beat on high for 2 to 3 minutes, or until the frosting reaches a smooth, pipeable consistency.

Pipe the lemon frosting onto the cooled cookies, alternating it with the lemon curd.