In a small bowl, mix the cornstarch with a splash of the canned coconut milk to make a smooth slurry.

In a small saucepan over low heat, combine the remaining coconut milk, organic cane sugar, lemon juice, and lemon zest. Whisk to combine.

Stir in the cornstarch slurry.

Cook over low heat, whisking, until the mixture thickens and holds on the spoon, about 5–7 minutes.

Remove from heat. Stir in 1 tbsp vegan butter and a pinch of turmeric if using. Let cool to room temperature, then chill in the fridge to firm up.

In a bowl, beat 1 cup softened vegan butter with ⅔ cup powdered sugar until smooth.

Add 2 tsp vanilla extract and beat to combine.

Slowly mix in 2 cups gluten free all purpose baking flour and ¼ tsp salt. Mix until a soft dough forms. If dough feels dry, add a teaspoon of coconut milk.

Turn dough onto a lightly floured surface. Roll to about ¼ inch thick. Use a cookie cutter or glass to cut rounds.

Place cookies on a parchment-lined baking sheet. Chill in the fridge for 15 minutes to firm the butter.

Bake at 325°F (160°C) for 12–15 minutes or until the edges are just golden. Let cool on a rack.

Once cookies cool, spoon a small dollop of chilled lemon curd on one cookie and top with another to make a sandwich or make thumbprint cookies by pressing a small well in each cookie and filling with curd.

Dust with powdered sugar if desired.