In a small pot, combine the zests of 2 lemons, 1/2 cup of freshly squeezed lemon juice, 1/4 cup of organic cane sugar, 1/4 cup of water, and 1.5 tablespoons of cornstarch. Whisk well, then heat over medium heat, stirring continuously until it starts to bubble and thicken (about 5-7 minutes). Remove from heat, mix in 2 tablespoons of coconut oil and 2 tablespoons of almond milk, then let cool in the fridge.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, whisk together 1 cup of almond flour, 3/4 cup of gluten-free flour, 1/2 cup of tapioca starch, 1 teaspoon of turmeric, zest from 1 lemon, and 1/8 teaspoon of sea salt until well combined. Stir in 7 tablespoons of melted coconut oil and 6 tablespoons of agave syrup until a cohesive dough forms. If the dough is too soft, chill it in the fridge for 15 minutes.

Once the dough is ready, lightly dust a clean surface with some gluten-free flour, then roll out the dough to about 1/4 inch thickness. Use cookie cutters to create fun shapes and transfer them carefully to your lined baking sheet, leaving space between each cookie.

Place the baking sheet in the preheated oven and bake for 10 minutes or until the edges start to turn lightly golden. Let the cookies cool on the pan for about 15 minutes before transferring them to a wire rack to cool completely.

In a mixing bowl, beat together 1/2 cup of room temperature vegan butter and gradually add in 1 1/2 cups of sifted icing sugar. Mix until smooth and creamy, then stir in 1 teaspoon of vanilla extract. To achieve desired icing consistency, add 1-2 teaspoons of almond milk.

To assemble the cookies, carefully flip half of them over. Pipe icing around the edges of each flipped cookie and spoon a generous dollop of chilled lemon curd into the center. Top with another cookie to create a delightful sandwich.