Measure the butter, white and light brown sugars, and egg into a bowl. Cream together until the texture is light and fluffy.
Add the lemon zest and honey, and continue to beat until thoroughly combined.
Measure the flour, cornstarch, and a pinch of salt into the bowl.
Now add the baking soda in one lump. Pour the lemon juice directly onto the baking soda. It should bubble as it becomes activated.
Fold the dry ingredients into the cookie dough until just combined; do not over mix.
Use a spoon to form the dough into 12 rounds. Roll each into a ball, and then flatten slightly.
Place the cookie dough rounds on a tray and cover with plastic wrap. Refrigerate for about 3 hours.
When the dough is thoroughly chilled, preheat the oven to 350°F, and lightly grease a cookie sheet.
Place the dough balls about 2-inches apart on the sheet, and bake for about 10 minutes. The edges should be set and the middle should look slightly under cooked. Avoid over-browning the bottom.
Remove from oven, and allow the cookies to cool for about 10 minutes before serving.
Dust with confectioner’s sugar.