In a small pot, combine the zest of 2 lemons, lemon juice, water, sugar, and cornstarch. Whisk until smooth and heat over medium, whisking constantly until thickened and glossy. Remove from heat and stir in almond milk and coconut oil, then chill until set.

Preheat oven to 350°F and line a cookie sheet with parchment paper.

Whisk together almond flour, gluten-free flour, tapioca starch, turmeric, reserved lemon zest, and salt in a bowl until uniform.

Add melted coconut oil and agave syrup to dry mix and stir until a cohesive dough forms. Chill if sticky.

In another bowl, mix almond flour, gluten-free flour, tapioca starch, and matcha. Stir in melted coconut oil and agave syrup until uniform.

Roll doughs to uniform thickness and cut shapes. Bake for about 10 minutes, then cool completely.

Beat vegan butter until creamy, slowly add icing sugar, vanilla extract, and almond milk to achieve a pipeable consistency.

Pipe icing onto each lemon cookie, add lemon curd in the center, and sandwich with a matcha cookie. Chill until set.