Place zest, lemon juice, sugar, butter, and salt in a small saucepan over medium heat. Stir until the butter melts and the sugar is completely dissolved.

In a medium-sized bowl whisk egg yolks, eggs, and cornstarch together until fully integrated and pale yellow in colour.

Pour 1/2 cup of the hot lemon mixture into the egg mixture, whisking constantly to temper the eggs.

Add the eggs to the saucepan and cook over low heat until the curd thickens.

Remove the curd from the heat and transfer to a bowl. Refrigerate for at least 2 hours.

Preheat the oven to 350F.

Sift cornstarch, flour, baking powder, baking soda and salt together in a large mixing bowl. Set aside.

In a stand mixer fitted with a paddle attachment, cream the butter and sugar together.

Pour in the egg yolks and vanilla extract and beat for 5 minutes on a low speed.

Add the dry ingredients to the mixer and beat until a crumbly dough forms.

Add the heavy cream and beat until the dough comes together.

Turn the dough onto a well-floured surface and form into a ball. Flatten into a disc and wrap in plastic wrap. Refrigerate for 1 hour.

Take the dough out of the fridge and place on a well-floured piece of parchment paper. Let it soften at room temperature for 15 minutes.

Using a floured rolling pin, roll the dough out to a 1/4-inch thick. Using a 2-inch round cookie cutter, cut the dough into rounds.

Place the finished cookies on a large baking sheet lined with parchment paper or a silicon baking mat. Refrigerate for 15 minutes before placing in the oven.

Bake the cookies for 15-20 minutes or until golden brown. Transfer to a cooling rack and cool completely.

To assemble the cookies, place a 1/2 teaspoon of meyer lemon curd on the base of one cookie. Place a fresh mint leaf on top of the curd and take another cookie to create a sandwich.

Dust the finished cookies with confectioner's sugar and enjoy.