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

In a mixing bowl, cream together the softened vegan butter and powdered sugar until light and fluffy.

Add the flour, salt, and vanilla extract, mixing until a dough forms.

Roll out the dough on a floured surface to about 1/4 inch thick and cut into desired shapes using a cookie cutter.

Place the cookies on the prepared baking sheet and bake for 12-15 minutes until lightly golden.

Allow to cool completely on a wire rack.

In a saucepan, combine lemon juice, coconut cream, maple syrup, cornstarch, and lemon zest.

Cook over medium heat, whisking continuously until the mixture thickens and starts to bubble.

Remove from heat and let cool slightly before using.

Spread a generous amount of vegan lemon curd on the bottom of one cookie and top with another cookie to create a sandwich.

Repeat with remaining cookies and lemon curd.

Serve immediately or store in an airtight container in the refrigerator.