Whisk together the flour and salt. Set aside.

In a large mixing bowl combine the granulated sugar and lemon zest. Using an electric mixer blend on medium speed until the sugar is pale yellow and fragrant. Add the cream cheese and butter. Beat on medium-high until the mixture is fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and blend again. Add the egg yolks and vanilla. Blend until incorporated.

Add the flour mixture in 3 additions, scraping down the sides of the bowl as needed. Fold a few times with a spatula to ensure there are no dry pockets of flour remaining. The mixture will be thick.

Pour the coarse sugar into a shallow bowl and set aside. Using a medium cookie scoop roll the dough into 2 tablespoon balls (35g each). Roll each dough ball in the coarse sugar to coat. Place on the prepared cookie sheet about 2 inches apart. Continue until the cookie sheet is filled.

Using a 1 tablespoon measuring spoon (or the bottom of a plastic medicine cup like the one that comes with cough syrup) press down on the dough balls to create a well in the center of each. Fill each well with 1 heaping tablespoon of lemon curd.

Bake for 12 to 15 minutes or until the cookies are set and the bottom is light golden brown. Transfer to a wire rack to cool completely.

Repeat with remaining cookie dough ensuring the cookie sheet is cool before adding dough balls to prevent spreading.

Fit mixer with the whisk attachment and whip the meringue on high speed until it forms glossy stiff peaks, about 2 to 3 minutes.

Scoop the meringue into a decorator bag and pipe into swirls or spoon into mounds on each cookie. Using a kitchen torch, toast the meringues starting on the sides of the mounds, turning the cookie as needed until golden brown.