Line two baking sheets with parchment paper or a silicone mat. Set aside.

In a large bowl, beat together the cake mix, eggs and vegetable oil until smooth and completely combined, about 2 minutes.

Place the powdered sugar in a small bowl.

Use a 1 1/2 Tablespoon small cookie scoop to portion out the cookie batter and roll the cookie dough balls in the confectioner's sugar until completely coated.

Place the coated lemon cookie dough balls at least 3" apart on the prepared cookie sheet.

Bake cookies in the preheated oven for 9-12 minutes until lightly golden brown and spread out.

Use a teaspoon measuring spoon to press into the center of each cookie to create an indent and then allow to cool for 5 minutes.

Portion a dollop of lemon curd about 1/2 to 1 teaspoon into each cookie indentation.

Allow the lemon cookies to cool completely on a cooling rack before storing in an airtight container in the fridge.