Combine almond flour, coconut flour, ghee, if using (see note), coconut oil, baking soda, vanilla, maple syrup and optional salt in a mixing bowl.

Once combined, shape dough into a large disc. Wrap in plastic wrap and refrigerate for 30 minutes.

While it’s chilling, make the curd (directions below).

Remove the chilled dough from the refrigerator. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

Use a rolling pin to roll out the disc of dough between two sheets of parchment paper. Roll until dough is between ⅛ inch and ¼ inch thick (closer to ¼ inch if you have substituted oils for the ghee).

Next, cut out dough using an egg-shaped cookie cutter. Cut out as many "eggs" as you can.

Then, shape excess dough back into a ball, roll between sheets of parchment paper and cut more cookies out until dough is gone.

Using a round Linzer cutter, cut out holes in HALF of the cookies.

Place the uncut cookies on a parchment-lined baking sheet.

Place the cookies with holes cut out on a separate parchment-lined baking sheet. Set the oven for 12 minutes but you’ll check at 9 minutes. Remove the ones with the holes from the oven after 9 to 10 minutes or when edges are slightly golden. The intact cookies should need a couple minutes more, for a total of 10 to 12 minutes - this depends on your oven.

Cool cookies for 5 minutes before using a spatula to carefully remove them to a wire rack.

In a small pot, melt the coconut oil on low heat. Once it is melted, remove it from the burner and whisk in the honey and the juice. This will give you a relatively cool mixture before adding the eggs, so they’re less likely to curdle. Then whisk in the eggs, egg yolks, zest and pinch of salt.

Replace the pan on the burner, and cook the curd on medium heat until it thickens and coats the back of a spoon, about 10 minutes.

Whisk often and once it starts bubbling (about 5 minutes), start whisking constantly. You will see the surface take on some texture and the curd will begin to stick to the whisk. When you draw the whisk through the curd it will form a path that will take a second or two to fill in.

It will thicken more when cooling.

Place a metal mesh strainer over a bowl and pour lemon curd through to strain it. Use the back of a spoon or spatula to help press it through the sieve (this will remove the lemon zest and any cooked bits of egg white).

Give the curd a stir and allow it to cool for 5-10 minutes.