| 8 | tb | Unsalted butter; room temperature |
| 3/4 | c | All-purpose flour; plus |
| 3 | tb | All-purpose flour |
| 1/2 | c | Granulated sugar; plus |
| 2 | tb | Granulated sugar |
| 1 | | Split vanilla bean; seeds removed |
| | Grated zest from 1/2 lemon |
| 3 | lg | Eggs; room temperature |
| 3/4 | c | Baking powder |
| 1/4 | ts | Salt |
| 3 | tb | Confectioners' sugar |
| 1/2 | c | Lemon Curd |
| 9 | | Sprigs mint; for garnish |
| | === LEMON CURD === |
| 3 | lg | Egg yolks; strained |
| | Grated zest of 1/2 lemon |
| 1/4 | c | Fresh lemon juice |
| 6 | tb | Sugar |
| 4 | tb | Unsalted butter; cut up |
| | === COLORED BUTTER GLAZE === |
| 1/4 | c | Milk |
| 2 | dr | Liquid paste color -; (to 3 drops) |
| 3 | c | Sifted confectioners' sugar |
| 1 1/4 | c | Unsalted butter |
