Step 1: Make the Lemon Curd

1. In a medium saucepan, whisk together the egg yolks, lemon juice, zest, and sugar until smooth.
2. Place the saucepan over low heat and cook, stirring constantly with a silicone spatula, until the mixture thickens (about 8-10 minutes).
   • Pro Tip: You’ll know it’s ready when the curd coats the back of a spoon. Don’t rush this step to avoid scrambling the eggs!
3. Remove from heat and whisk in the butter pieces until smooth.
4. Strain the lemon curd through a fine mesh sieve to remove any lumps, then transfer to a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool.

Step 2: Prepare the Cookie Dough

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
3. In a separate large bowl, beat the softened butter, sugar, and honey until creamy and smooth, about 2 minutes.
4. Mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Step 3: Shape and Bake

1. Scoop out tablespoon-sized portions of dough and roll them into balls.
2. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
3. Use your thumb or the back of a teaspoon to gently press a small indent into the center of each ball.
   • Pro Tip: If the dough cracks slightly, just pinch it back together.
4. Bake the cookies for 10-12 minutes or until the edges are lightly golden.
5. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 4: Assemble the Cookies

1. Once the cookies are completely cooled, spoon a small dollop of lemon curd into the center of each cookie.
   • Pro Tip: Use a piping bag for a cleaner, more professional look.
2. Dust the finished cookies with powdered sugar, if desired, and garnish with a fresh raspberry or mint leaf for an extra touch of elegance.