If making homemade lemon curd, prepare it in advance and allow it to chill.

In a small mixing bowl, combine the flour and salt. Set aside.

In a medium mixing bowl, mix the room temperature butter until creamy, about 2 minutes.

Add the powdered sugar to the butter and mix until smooth and creamy.

Add the vanilla paste (or extract), lemon zest, and lavender buds, and mix in with a spatula.

Gradually pour in half of the flour mixture, stir to combine, then add the remaining flour and mix until a dough forms.

Wrap the dough in plastic wrap, form into a log, and chill in the fridge for 1 hour.

Preheat the oven to 325°F (165°C).

Remove the dough from the fridge and cut it into 1/4" pieces. Roll each piece into a ball and place on a baking sheet lined with a silicone mat.

Gently press the middle of each ball with your finger or a rounded spoon to create an indentation.

Fill each indentation with a small dollop of lemon curd, being careful not to overfill.

Place the baking sheet in the freezer for 15 minutes.

Bake the cookies for 13-15 minutes. Remove from the oven and allow to cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.