Pre-heat the oven to 350°F.
Line two baking sheets with parchment paper; set aside.
In a large bowl, beat together the lemon cake mix, eggs and vegetable oil; beat for about two minutes until smooth and completely combined into a dough
In a separate bowl, place the confectioner's sugar.
Use a 1-½ tablespoon cookie scoop to portion out the cookie batter.
Afterward, roll them in the bowl with the confectioner's sugar until they’re completely coated.
Place the cookie balls on the baking sheets, keeping them at least three inches apart so they won’t spread into each other.
Place in the pre-heated oven and bake for 10 - 12 minutes until the cookies turn lightly golden.
Remove from the oven once done.
Use a teaspoon measuring spoon to press into the center of each cookie to create an indent in each cookie.
Allow to cool for about five minutes.
Portion about ½ to one teaspoon of lemon curd into each cookie indentation.
It is recommended to allow the cookies to cool completely before serving or storing for later consumption.