Line two baking sheets with parchment paper.

Cream butter, brown sugar, and white sugar in a bowl. Mix in egg yolks, lavender, vanilla, and almond extract until combined.

Whisk together flour, cornstarch, and salt in a separate bowl. Add to butter mixture and mix to combine.

Roll dough into 1-inch balls and place 2 inches apart on the baking sheets. Use your thumb or another utensil to make indentations in the center of each cookie.

Add lemon curd to the indentation in each cookie, then refrigerate baking sheets for 20 minutes.

Preheat oven to 375°F (190°C).

Remove baking sheets from refrigerator and lightly drizzle each cookie with honey.