Make the dough ahead of time by zesting the lemon over the granulated sugar and rubbing it in to release the oils. Add the melted butter and whisk well to combine. Add the powdered sugar, vanilla, salt and whisk to combine. Crack in the egg, whisk until combined. Sift in the baking soda and flour and stir with a rubber spatula until you have a cohesive cookie dough. Set in an airtight container in the fridge for a few hours or overnight.

Portion the lemon curd on a parchment lined cookie sheet, about 2 teaspoons a dollop and set in the freezer for a few hours.

When you are ready to make the cookies, bring the cookie dough back to room temperature. Keep the curd in the freezer as it thaws quickly. Line two cookie sheets with parchment paper and preheat the oven to 350 F.

Portion all of the dough into 2 tablespoons and set the poppyseeds in a bowl.

Use your thumbs to flatten the dough to make space for the curd then place a frozen dollop of curd inside and squeeze the cookie dough around it, shaping them so a bit of curd peeks out at the top.

Roll the cookies in the poppyseeds to coat them. If the poppies aren’t sticking, wet your hands and try rolling again. Repeat with all the dough.

Stick the cookie tray in the freezer while the oven preheats, at least 10 minutes.

Bake for 12-15 minutes, until golden on the edges and bottom. Avoid overbaking unless you want a crunchy cookie and an overbaked curd.

Keep cookies in the fridge or at room temp - they'll last longer in the fridge!