Preheat oven to 350 F. Line baking sheet with parchment paper.

For ladyfingers, into 2 medium bowls, separate egg yolks and whites.

In bowl with yolks, add vanilla bean paste, lemon zest, and lemon juice, and whisk until pale in color.

Using electric beater or stand mixer, whisk egg whites until stiff peaks form. With spatula, gently fold egg yolk mixture into stiffened egg whites. Sift in almond and coconut flours along with baking powder, being careful to not deflate batter.

To piping bag, add batter. Onto parchment paper-lined baking sheet, pipe batter into 3 inch logs. Bake for 10 to 12 minutes, or until lightly golden. Set aside and let cool completely.

For cashew cream, in blender, combine soaked cashews, honey or syrup, salt, vanilla bean paste, and coconut cream; blend until completely smooth.

For lemon curd, in small bowl, add lemon juice, lemon zest, eggs, honey, and salt, and whisk until completely incorporated.

Transfer lemon curd mixture to pot over medium-high heat, and cook, stirring constantly, for 5 minutes, or until thick. Remove from heat and mix in butter. Set aside.

For lemon soak, in shallow dish, mix coconut milk and lemon juice. Soak ladyfingers in mixture, if desired.

In individual glass dishes, start with a layer of ladyfingers, then a layer of the cashew cream, and lastly, a layer of the lemon curd. Garnish with a lemon wedge, if desired, and enjoy.