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Put butter in a small sauce on low heat. Once the butter is melted, add your rosemary and lavender. Let infuse on the lowest setting for an hour. Strain herbs from butter. Set butter aside.
In a large bowl, whisk together the eggs, sugar, lemon juice, zest, and salt until frothy and light.
Pour the mixture into a medium saucepan and place over medium-low heat. Stir constantly, until the curd thickens, about 5-7 minutes or so. When you can run your spoon through and it leaves a clear path without running back together in the pan, remove it from the heat.
Press the cooked curd through a strainer to filter out any cooked zest pieces and/or tiny lumps.
Then turn the heat to low and stir in the butter. Cook and stir until the butter is melted and fully incorporated.
When the curd is cooked, allow it to cool on the counter to room temperature before refrigerating overnight, or for at least 4 hours. This will allow the curd to fully thicken to its proper consistency.
Once cool spoon into small pre-baked mini-tarts and adorn with blossoms of rosemary and lavender.