With an electric or stand mixer, cream the cream cheese, butter, shortening and sugar until smooth; scrape the sides of the bowl.
Add the eggs, vanilla, almond and zest and mix to combine, scraping the sides of the bowl as needed.
In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low, slowly add the flour mixture. Blend on low just until combined.
Using a 1 oz. scoop, portion the dough into 36 balls. Roll each one in graham cracker crumbs. Place 1-inch apart on a parchment lined baking sheet and gently press the center of each dough ball with your thumb.
Chill cookies for at least an hour.
Preheat oven to 350°F.
Place 1 – 1 ½ tsp. of lemon curd filling in the center of each cookie.
Bake for 9-11 minutes or until the edges start to brown.