1. Make the vegan lemon curd ahead of time, use store-bought, or use jam for the filling.

How to make homemade vegan lemon curd:

1. Juice lemons until you have 1/3 cup of fresh lemon juice. 
2. Add the lemon juice, water, sugar, vanilla and lemon extract, and butter to a pan on low heat.
3. Add in lemon zest, pinch of turmeric, and salt. 
4. Stir until sugar is dissolved and butter is melted. 
5. Add in your stabilizer: the gar gum, tapioca flour, or corn starch and whisk vigorously to avoid clumps. 
6. Turn down the heat and transfer lemon curd to a sealable jar. 
7. Place it inside the fridge for 1-2 hours until it has set up and is solid. 

Making thumbprint cookies:

1. Preheat the oven to 350 degrees.
2. Cream the butter, lemon juice, and sugar together for about 4 minutes until fluffy.
3. In a large bowl, combine flour, almond flour, salt, baking soda, and baking powder. Use a fork to incorporate the dry ingredients together. 
4. Add the dry ingredients to the butter mixture.
5. Add vanilla and almond extract.
6. Wet your hands, scoop the dough out, and roll into a ball. Press your thumb down into the center of the dough to leave an imprint. *
7. Fill each imprint with lemon curd or jam (about 3/4 tsp.)
8. Bake the cookies for 8-12 minutes until JUST lightly brown.
9. Remove from the baking sheet and transfer to a cooling rack.
10. Allow to cool completely and enjoy!