In a medium saucepan over medium heat, combine organic lemon zest, freshly squeezed lemon juice, water, organic cane sugar, and cornstarch. Stir continuously as the mixture heats for about 5-7 minutes until thickened. Remove from heat and whisk in almond milk and coconut oil. Stir in a pinch of turmeric for color, then chill in the fridge for at least 30 minutes.

Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together almond flour, Bob's Red Mill gluten-free flour, tapioca starch, turmeric powder, lemon zest, and sea salt. Add melted coconut oil and agave syrup to form a soft dough. Chill for 15 minutes if too sticky. Roll out on parchment paper to about 1/4-inch thickness and cut into shapes.

For matcha leaf cookies, use remaining dough but omit the turmeric and lemon zest. Mix almond flour, Bob's Red Mill gluten-free flour, tapioca starch, and matcha in a clean bowl. Add melted coconut oil and agave syrup until smooth. Roll out and cut into leaf shapes.

Bake both types of cookies in the preheated oven for about 10 minutes, until lightly golden. Cool on the baking sheet for 15 minutes before transferring to a wire rack.

In a mixing bowl, beat room temperature vegan butter until creamy. Gradually add icing sugar on low speed. Add vanilla extract and almond milk until smooth. Adjust consistency as needed.

To assemble, pipe icing on one cooled cookie, add lemon curd, then place another cookie on top. Repeat for all cookies and serve chilled.