Prepare Lemon Curd: Whisk together fresh lemon juice, lemon zest, granulated sugar, egg yolks, and butter in a saucepan over medium heat. Stir continuously until thickened, about 10-15 minutes. Refrigerate until cool.

Mix Ingredients: In a bowl, combine granulated sugar and lemon zest, then rub together. Add softened butter and cream until light and fluffy for 2-3 minutes.

Add Eggs: Incorporate the eggs one at a time into the mixture, beating well after each addition until smooth.

Combine Dry Ingredients: Sift in flour, baking powder, and salt. Mix gently until just combined to form a soft dough.

Chill Dough: Shape the dough into a log, wrap in parchment, and freeze for about 10 minutes.

Cut Cookies: Roll out chilled dough to ¼ inch thickness, cut out cookies, and use a smaller cutter for half to create a daisy effect.

Bake: Preheat oven to 360°F (180°C) and bake cookies for 10-12 minutes until edges are golden. Cool on tray for a few minutes.

Assemble: Dust the tops with icing sugar, fill with lemon curd, and sandwich with sugared tops.