Combine butter, sugars, egg, and lemon extract and beat on medium speed until creamed, light, fluffy, and well combined.
Add the lemon zest and honey and beat until well combined.
Add the flour, cornstarch, salt, and baking soda, making the baking soda into a little mound.
Add the lemon juice onto the mound of baking soda and let it bubble and foam (this means it has been activated).
Beat on slow speed until just combined.
Make 12 equal size balls of dough, place them on your baking tray (or a large plate) and refrigerate for at least 3 hours.
Preheat your oven to 180° C.
Line a baking sheet and place the dough balls at least 4cm apart.
Bake for about 10 minutes, or until the edges and tops are set (the cookies will firm up as they cool).
Allow the cookies for cool on the baking sheet.