In a medium saucepan, whisk together fresh lemon juice, lemon zest, water, sugar, and cornstarch over medium heat. Stir continuously until the mixture comes to a gentle bubble and thickens, about 5-7 minutes.

Once thick, remove from heat and mix in coconut oil and almond milk until combined. Transfer to a bowl, cover with plastic wrap, and chill.

Preheat your oven to 350°F (177°C). In a large mixing bowl, combine almond flour, gluten-free flour, tapioca starch, turmeric, and sea salt. In another bowl, whisk together melted coconut oil and agave syrup.

Pour wet ingredients into dry ingredients and stir until a cohesive dough forms. If warm, refrigerate for 15 minutes.

On a floured surface, roll out dough to about ¼-inch thickness. Use cookie cutters to cut out shapes for the cookies. Chill cut cookies on a baking sheet for an additional 10 minutes.

Bake for about 10 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 15 minutes before transferring to a wire rack.

Beat vegan butter until creamy. Gradually add sifted icing sugar and vanilla extract, mixing well. Add almond milk for desired consistency.

Pipe icing around the edge of one cookie, add a dollop of chilled lemon curd, and top with another cookie. Repeat until all cookies are assembled.