In a saucepan over medium heat, combine the coconut milk, lemon juice, cane sugar, cornstarch, turmeric (if using), and vegan butter. Stir continuously until it thickens, then remove from heat and let it cool.

In a large bowl, cream together the softened vegan butter and powdered sugar until light and fluffy. Mix in the lemon zest and vanilla extract.

Gradually incorporate the gluten-free flour and salt into the butter mixture, mixing until a soft dough forms.

Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Roll out the chilled dough on a floured surface to about 1/4 inch thick. Cut into desired shapes and place them on the prepared baking sheet.

Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool completely before assembling.

Spread a layer of cooled lemon curd between two cookies. Dust with powdered sugar.

Share these beautiful cookies with friends and family!