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

Cream together 1 cup of softened butter and 1 cup of granulated sugar in a mixing bowl until light and fluffy.

Add 2 room-temperature eggs and 1 teaspoon of pure vanilla extract to the creamed mixture and mix until smooth.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda.

Gradually fold the dry mixture into the wet mixture until just combined.

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

Whisk together 1/2 cup of cream and 1/4 cup of granulated sugar until smooth for the topping.

Scoop the dough onto the prepared baking sheets, leaving space for spreading, and bake for 10-12 minutes.

Allow the cookies to cool on the baking sheets for a few minutes, then transfer to a wire rack.

Drizzle each cookie with lemon curd and add a layer of the cream topping.

Caramelize the sugar on top of each cookie using a kitchen torch until it forms a golden crust.

Serve warm for the best dessert experience!