Make the Curd: In a medium non-stick saucepan, whisk together all curd ingredients. Cook over medium-low heat, stirring constantly. Do not let it boil, or the eggs will scramble! Whisk until the curd is thick enough to coat the back of a spoon (about 15 minutes). If needed, strain through a fine-mesh sieve, then chill in the fridge to set.

Prep the Oven: Preheat to 350°F and line a cupcake tin with paper liners.

Mix the Dough: In a large bowl, whisk your flours, sugar, and baking powder. Stir in the maple syrup, shortening, coconut milk, and vanilla until a soft dough forms.

Shape: Use a cookie scoop to portion 10 dough balls into the liners. Press down to flatten them into discs.

Bake: Bake for 12–15 minutes until the edges are just turning golden brown.

The "Well": While the cookies are still warm, use the back of a small spoon to press a "well" or indentation into the center of each cookie.

Fill: Once the cookies have cooled completely, spoon your chilled lemon curd into the centers. Top with a dust of powdered sugar if you’re feeling fancy!