Preheat oven to 325F. Place two 8 oz ramekins in an 8x8 pan. Set aside.
Place cream, 2 tablespoons sugar, lavender, and lemon zest in a small saucepan. Heat over medium heat until cream is just steaming. Remove from heat and let stand 15 minutes to allow the lavender and lemon zest to steep.
In a medium bowl, whisk 2 tablespoons sugar with egg yolks until smooth and thickened. Very slowly, begin adding warm cream mixture, 1/4 cup at a time whisking constantly to temper the egg yolks.
Once all the cream is added and mixture is smooth, strain through a fine-mesh sieve, discarding lavender and lemon zest. Divide cream mixture between prepared ramekins, filling each about 3/4 full.
Bring a pot of water to a boil then very carefully pour into 8x8 pan 1-in up the sides to create a water bath for the creme brulees, being careful to avoid splashing into the ramekins.
Transfer pan to the oven and bake the creme brulees at 325F 35-40 minutes. When done, the creme brulees will be slightly jiggly and spring back when lightly touched. When cool enough to handle, remove creme brulees from water bath and let cool to room temperature on a wire cooling rack. Transfer to fridge and let chill 3-4 hours until completely cold.
When ready to serve, remove creme brulees from fridge and sprinkle 2 teaspoons remaining sugar on each. Use a kitchen torch OR the broiler setting on oven to caramelize the sugar until sugar forms into a hard golden-brown crust. Allow to cool 5 minutes then serve creme brulees with fresh berries on top. Enjoy!