3. Bring to a boil over low heat, stirring constantly, until thickened (about 10 minutes).
4. Remove the saucepan from the heat and stir in the butter.
5. Strain through a sieve, cover with plastic wrap and chill in the refrigerator.
1. Add the lemon zest to the sugar and salt and rub in with your hands to combine.
2. Cream the room temperature butter with a hand whisk, then fold in the lemon sugar.
3. Beat in the honey, then beat in the eggs, vanilla extract, and lemon juice.
4. Sift in the gravity, baking powder, and baking soda, then fold in the coconut flour.
5. Mix evenly with a spatula, then cover with plastic wrap and chill in the refrigerator for about an hour.
6. Scoop into an oven pan and bake in a 170 degree oven for about 15 minutes (preheat to 190 degrees).
7. Remove from the oven and allow to cool, pressing down slightly to flatten immediately.
8. Mix the cream cheese with the powdered sugar and place in a pastry bag.