Prepare the Meyer Lemon Curd by cooking the ingredients in a saucepan over medium heat until thickened, about 10 minutes. Strain and cool completely for at least 2 hours.

In a large mixing bowl, cream together softened butter and sugar using an electric mixer until light and fluffy, about 3-5 minutes. Add egg, milk, and vanilla, mixing until well combined.

Whisk together flour, almond flour, salt, and baking soda in a separate bowl. Gradually add dry ingredients to the wet mixture, blending on low speed until just combined.

Roll out the dough on a floured surface to about 1/8 inch thick. Refrigerate for 30 minutes.

Cut out cookie shapes using cookie cutters, ensuring half have an opening for the lemon curd. Chill again for 10 minutes on lined baking sheets.

Preheat the oven to 375°F (190°C). Bake cookies for 7-9 minutes until slightly golden at the edges.

Spread Meyer lemon curd onto solid cookies and top them with cut-out cookies. Dust with powdered sugar before serving.

Store filled cookies in an airtight container in the refrigerator for up to one week.