In a medium saucepan over medium heat, combine the coconut milk, lemon juice, cane sugar, cornstarch, turmeric (if using), and vegan butter. Stir until the mixture thickens, then set aside to cool.

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

Gradually incorporate the gluten-free flour and salt into the butter mixture until you have a soft dough.

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

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

Roll out the chilled dough to about 1/4 inch thick. Cut into desired shapes and arrange them on the baking sheet.

Bake for 10-12 minutes or until the edges are lightly golden. Allow them to cool completely before assembling.

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

Serve and enjoy!