Gather all your ingredients together to streamline the baking process.

In a small pot, combine the lemon zest, lemon juice, water, sugar, and cornstarch. Whisk continuously over medium heat until thickened.

Remove from heat and stir in the coconut oil, almond milk, and a pinch of turmeric. Set aside to cool.

Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.

In a large bowl, whisk together the almond flour, gluten-free flour, tapioca starch, turmeric, zest of one lemon, and sea salt.

Melt the coconut oil and add it along with the agave syrup to the dry mix. Use your hands to mix until it forms a cohesive dough.

Roll the dough between two sheets of parchment paper to about 1/4 inch thickness and cut into desired shapes.

Place cutouts onto the prepared cookie sheet.

Bake for about 10 minutes or until the edges turn golden. Let cool completely on a wire rack.

Beat the vegan butter until creamy. Gradually add the icing sugar, then mix in the vanilla extract and almond milk until desired consistency is reached.

Once cooled, pipe icing on one cookie, add a dollop of lemon curd, and top with another cookie.

Store assembled cookies in an airtight container in the fridge. Enjoy chilled or at room temperature.