To make the lemon curd, in a thick bottomed saucepan , whisk together the sugar , egg and egg yolk well.

Add the chopped / pureed kiwis, lemon juice and salt. Heat on low flame while stirring until the fruit breaks down. This will take a few minutes with chopped fruit.

Add the butter and continue heating on low while stirring until the butter melts. Heat on low for a couple of minutes until the mixture coats the back of a spoon (see picture below).

Strain into a small bowl and cover with plastic wrap touching the surface of the curd . Refrigerate for atleast 3 hours before using.

Preheat oven to 180 C/ 350 F . Line a cookie sheet with parchment paper or grease well.

Whisk together the flour and baking powder. Keep aside.

Beat together the sugar and butter until light and fluffy.

Add the egg and vanilla . Beat until incorporated .

Add the flour mixture and beat at low speed until a dough forms.

Make balls of the cookie dough of about 1 inch diameter , place about 2 inches apart on the prepared sheet .

Using a rounded teaspoon or measurement spoon or your thumb, press firmly in the centre of each dough ball.

Bake for about 12 minutes at 180 C/ 350 F.

Remove from oven , press down with the rounded teaspoon again if the depression has gone . Pipe the thumbprints with the curd or use a spoon to fill.

Bake again for 3-4 minutes.

Cool for 5 minutes on pan , then completely on a wire rack.