Chop up couverture chocolate into small pieces. 

In a pot, heat cream on medium heat until just before boiling. 

Take cream off heat immediately once you see steam and a few bubbles along the edge. 

Pour cream onto chocolate. Wait one minute. 

Stir the  mixture until incorporated. 

Add a few drops of food grade lavender extract to the mixture to your taste and stir until fully incorporated. Add only one to two drops at a time since you don't want it to end up tasting like soap!

Zest the organic lemon, set aside.

In a heatproof glass bowl, cream butter and sugar together. Do not use metal bowls as it will react to the acidity in the lemon juice. 

Add egg and beat until incorporated.

Add lemon juice and beat until incorporated.

Place over a pot of boiling water. Do not let the bottom touch the water.  

Whisk gently to keep the mixture moving as it heats up. 

Occasionally, check the temperature of the mixture. You should see the curd thicken up and it will coat the back of your spoon. Allow the mixture to reach 180-185F. It might take a while (10-15 min), so be patient. 

Take the mixture off the heat, add the lemon zest into the hot mixture to release the oils and mix until combined. 

Pour through a sieve into another bowl for a smooth curd. 

Let it cool down then place in the fridge. It will set up into an even firmer and thicker curd after you've chilled it in the fridge. 

Pipe a ring of lavender ganache onto the macaron shell then fill the center with a dallop of lemon curd. 

Assemble the macaron shells together. Place in fridge for 24 to 48 hours so it can mature before eating. Enjoy!