Preheat oven to 350°F. Line two baking sheets with parchment paper.

In a large bowl, add butter and 2/3 Cup sugar. Cream for 1-2 minutes until light and fluffy.

In a spice grinder, add 2 Tablespoons earl grey tea and grind into a powder.

Add tea powder, egg yolks, vanilla, and salt to the bowl and mix until well combined.

Add flour and mix until combined and the dough starts to come together into large crumbs.

In a spice grinder, add 1 Tablespoon earl grey tea and grind into a powder. Add tea powder to a small dish with 3 Tablespoons sugar. Mix until evenly combined.

Scoop 1 Tablespoon of cookie dough and form into a ball. Roll the ball in the sugar-tea mixture and place on the lined baking sheet. Using your knuckle, or the back of a 1-Teaspoon measuring spoon, make an indent in the top of the cookie dough ball. Add 1/2 Teaspoon of lemon curd to the indent. Repeat with the rest of the cookies, placing the cookies about 3 inches apart.

Bake for 12-14 minutes, until the cookies are just set and the bottoms just begin to brown. Remove cookies from the oven and cool on the baking sheet for 10 minutes. Transfer cookies to a wire rack to cool completely.

Store in an air-tight container at room temperature.