For the lemon curd:

• Combine lemon juice, zest, sugar and cornstarch in a saucepan. Whisk until smooth, and heat the over medium to low heat.
• In a small bowl, beat the eggs until smooth. Then, slowly whisk the eggs into the saucepan, whisking continuously to prevent them from scrambling. Continue to the whisk the mixture while it thickens.
• Once the mixture has thickened, remove it from the heat and whisk in the olive oil.

  Transfer the lemon curd to a container and refrigerate to let it completely thicken, minimum 4 hours.

For the cookies:

• Preheat oven to 350˚F and line a baking sheet with parchment paper.
• In a large bowl with an electric mixer, cream the dairy free butter with sugar and lemon zest until it’s light and fluffy.
• Add the vanilla extract, egg and lemon juice. Mix until combined.
• Then, add in your flour, about 1/2 cup at a time, and mix it until a dough has formed.
• Using a cookie scoop, portion and roll the dough into balls. Place them on your prepared baking sheet and use the back of a measuring spoon (or your thumb) to make a well for the lemon curd.
• Fill the indentations that you made in the dough, making sure not to overfill them.
• Bake for 15 minutes, or until tops have set and the bottoms are golden brown. Remove them from the oven and transfer to a cooling rack. Allow the cookies to cool completely before glazing.

For the glaze:

• In a small bowl, whisk the powdered sugar, water and lemon juice together until smooth. Using a piping bag or a spoon, drizzle over the cookies as desired.