Springtime calls for sunny desserts that brighten the season’s celebrations. With zesty lemon curd sandwiched between toasty coconut cookies, this recipe hits all the bright and lightly sweet notes we need this time of year. Beyond these cookies, you will find so many uses for the lemon curd itself. Serve it with fresh fruit, dollop it on a slice of pound cake, fill cupcakes, or enjoy it by the spoonful. Much as the winter holidays wouldn’t be complete without a linzer cookie on the dessert table, these coconut sandwich cookies have become a spring staple in my home. Flower cut-outs allow the sunny color of the filling to pop through.…