Preheat your oven to 350°F (175°C). Grease two 24-cup mini muffin tins or line with silicone liners.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, beat the butter and sugar until light and creamy (about 2–3 minutes). Add the egg, vanilla, lemon zest, and lemon juice; beat until combined.

Gradually add the flour mixture and mix until it comes together into a soft dough. If it feels sticky, chill for 10–15 minutes.

Using a tablespoon or small cookie scoop, place dough balls into each mini muffin cup, about 1 tablespoon per cup.

Use the back of a small spoon or your thumb—lightly greased—to press a shallow well in the center of each dough round.

Bake for 11–14 minutes, or until edges are lightly golden but centers are set.

Remove from oven and immediately press again with the back of the spoon if the centers puffed up too much. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Whisk eggs, sugar, lemon juice, and zest in a heatproof bowl until smooth.

Set over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens (about 8–10 minutes). Remove from heat, and whisk in butter until glossy and smooth.

Spoon about 1–2 teaspoons of lemon curd into each cooled cookie cup.

Press 2–3 fresh raspberries into the curd, or arrange halves for a prettier finish.

Optional: dust with powdered sugar or add a tiny dollop of whipped cream for presentation.

These are delightful at room temperature, but chilling for 20–30 minutes helps the curd set.