Preheat oven to 350°F (175°C) and grease two standard muffin tins well or use nonstick spray.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.

Beat in the egg, vanilla, lemon zest, and 1 tablespoon lemon juice (if using). Add dry ingredients slowly and mix until just combined.

Roll dough into 1-inch balls and place each ball in the muffin cup, pressing gently to form a cup shape.

Bake for 10-13 minutes or until edges are just golden. Use a spoon or bottle cap to press the centers down to create deeper cups.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

In a medium bowl, whisk together lemon juice, sugar, egg yolks, and whole egg until smooth.

Place bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir continuously until the mixture thickens, about 8-10 minutes.

Remove from heat and whisk in butter and lemon zest until glossy. Chill until slightly cool but still pourable.

Spoon or pipe about 1 tablespoon of lemon curd into each cooled cookie cup. Top each with a fresh raspberry.

Drizzle melted white chocolate or lemon glaze over the raspberry if desired.

For cleaner slices, chill cookie cups for 30 minutes before serving. Dust with powdered sugar right before serving.