Preheat oven to 325°F. Lightly grease and line an 8-inch-square baking pan with parchment paper. In the bowl of a stand mixer, add 1 stick (8 tablespoons) butter, sugar, honey and salt. Mix on low speed to combine. Add the flour and lavender and mix on medium speed until the dry ingredients are combined. Pat the shortbread dough evenly into the bottom of the cake pan. Bake for 20 minutes, rotating the pan once, until the edges are lightly browned. Remove the shortbread from the oven to a cooling rack and cool completely. (Can be made 1 to 2 days in advance and stored in an airtight bag or container in a cool dry place.)

For the lemon curd, in a medium-size heatproof bowl, whisk the eggs, yolks, sugar and salt until the eggs are blended. Set the bowl over a pot of barely simmering water (or use a double boiler). While whisking the eggs, add the lemon juice. Then add the milk mixture, whisking constantly. Add the butter, a few pieces at a time, and continue to whisk until the mixture thickens to a pudding-like consistency, about 8 to 10 minutes. Stir in the lemon zest. Remove mixture from the heat and whisk in the crème fraîche. Let cool slightly, then cover the lemon curd by laying plastic wrap on top to prevent a skin from forming. Refrigerate until ready to assemble. (Can be made 1 to 2 days in advance if refrigerated.)

To prepare the crust, preheat oven to 325°F and melt the remaining 1 tablespoon butter. Place large pieces of the shortbread into a food processor and pulse until crumbly. Put the crumbs into a bowl and drizzle with melted butter; mix to combine. Place ⅓ cup crumbs into each of 6 (pint-size wide-mouth) Mason jars. Press the mixture down with a tamper, muddler or the back of your fingers until even. Place the jars into a 9- by 13-inch baking pan and fill the pan half-full with boiling water. Place the pan into the middle rack of the oven for 20 minutes. Remove from the oven and immediately remove the jars from pan and set aside to cool while crusts firm up.

For the whipped cream, place the sugar, cream cheese and vanilla in the bowl of a stand mixer. Using the whisk attachment, whisk on low speed, just to combine. Add a small amount of heavy cream to ensure even distribution of all ingredients. Continue whisking while adding the remaining cream. Beat on high until stiff peaks form, about 2 minutes. Place the whipped cream into a pastry bag with a large tip and refrigerate.

To assemble, divide the lemon curd evenly among the 6 jars. Pipe the whipped cream on top of the lemon curd. Decorate the tops with lemon zest or fresh lavender blossoms. Place covers on the jars and refrigerate until pies are ready to serve.

WINE PAIRING: Willamette Valley Riesling, Teutonic Wine Company, Oregon—This lovely wine from the Willamette Valley has a hint of sweetness without being overly sugary and is balanced with nice acidity. It will hold up against the citrus in the lemon curd and make a delightful match.

—Amelia Wilson, Grapes & Gourmet, Jamestown