Line 2 cookie sheets with parchment paper or silicone baking mats; set aside.
Sift almond flour and 2 1/2 cups powdered sugar together in a medium bowl (break up any clumps that form with fingers).
In a large bowl combine egg whites and cream of tartar. Beat with a mixer on medium speed until egg whites until foamy. Gradually add granulated sugar, about 1 teaspoon at a time, and continue to beat egg whites until stiff peaks form. Sift almond flour-sugar mixture over the egg white mixture and fold in with a rubber spatula just until combined (batter should begin to fall off the rubber spatula in sheets).
Carefully transfer batter to a piping bag fitted with a medium round tip. Pipe the batter on prepared baking sheet in a flower shape by piping a small dot and six same-size dots that are just touching around it (similar to a daisy). If desired, carefully place small round yellow sprinkles on the center dot. Let stand 1 hour.
Preheat oven to 275 degrees F. Bake cookies about 20 minutes or until cookies are just starting to brown. Cool completely on cookie sheet on wire rack.
Meanwhile, for filling, in a medium bowl beat cream cheese and lemon curd with an electric mixer until light and fluffy. Add lemon zest, lemon juice, 1 cup powdered sugar and salt; beat to combine. If desired, tint filling with yellow food coloring. If necessary, cover and chill until firm enough to pipe. Transfer filling to a piping bag fitted with a small round tip.
To assemble cookies, pipe filing on the flat side of half of the cookies. Top with remaining cookies, flat sides down.