Preheat the oven to 350°F and line baking sheets with parchment paper.

In a large bowl, cream together the unsalted butter, granulated sugar, and fresh lemon zest until light and fluffy.

Add the eggs, vanilla extract, lemon extract, and fresh lemon juice. Mix until combined.

Add the all-purpose flour, baking powder, baking soda, salt, and poppy seeds. Mix just until a soft dough forms.

Scoop portions of dough onto a lined baking sheet. Create a small well in each scoop and add a little lemon curd to the center.

Cover the filling with more dough and gently seal to form smooth cookie dough balls.

If needed, chill the filled dough balls for about 20 to 30 minutes.

Bake for 10 to 12 minutes, or until the cookies are set and lightly golden around the edges.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

For the glaze, whisk together the powdered sugar, fresh lemon juice, melted butter, almond extract, and poppy seeds until smooth.

Spoon or drizzle the glaze over the cooled cookies. Let the glaze set before serving.