In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the vanilla, half of the lime juice and flour. Mix until a smooth dough forms. Pop the dough into the fridge for 1 hour.
Preheat the oven to 180C/356F/Gas 4.
Line a baking sheet with parchment paper. Shape the dough into 2.5cm/1 inch balls and space out on the baking sheet. Make an indentation in the centre of each ball, trying not to flatten the dough ball. Fill each one with a heaped 1/4 teaspoon of Lemon Curd.
Remove from the oven and allow the shortbreads to cool before transferring onto a cooling rack.
Make up the glaze by mixing the icing sugar with the remaining juice of the lime, plus a little water if needed. Using a piping bag or a sandwich bag with a hole snipped in the corner, ice the flower petals . Allow the icing to set fully.