Preheat the oven to 350°F (175°C) and set the rack in the middle.

In a large bowl, cream together the unsalted butter and powdered sugar until light and fluffy using a hand or stand mixer on medium speed for 2 to 3 minutes.

Mix in the vanilla extract, almond extract, and lemon juice until blended.

In a separate bowl, combine the all-purpose flour, salt, and ground culinary lavender, whisking for 20-30 seconds.

Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.

Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.

Use your thumb to create an indentation in the center of each cookie.

Fill each indentation with a small amount of lemon curd, ensuring not to overfill.

Bake for 12-15 minutes or until the edges are lightly golden; the centers should remain pale.

Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.