Step 1: Prepare the Crunchy Base

1. Using a food processor or a rolling pin, crush the graham crackers or vanilla cookies into fine crumbs.
2. In a small bowl, mix the crumbs with melted butter and honey until the texture resembles wet sand.
3. Spoon about a tablespoon of the mixture into the bottom of each jar or ramekin. Press down gently with the back of a spoon to create an even layer.
4. Place the jars in the refrigerator to set while you prepare the custard.

Step 2: Make the Lemon-Vanilla Custard

1. In a medium saucepan over low heat, combine the milk, heavy cream, and half of the sugar. Stir occasionally and let the mixture warm up, but do not let it boil.
2. In a separate bowl, whisk the egg yolks, remaining sugar, and cornstarch until the mixture is smooth and pale.
3. To temper the eggs (so they don’t scramble when added to the hot liquid), slowly pour about ½ cup of the warm milk mixture into the egg yolk mixture, whisking constantly.
4. Gradually pour the tempered egg mixture back into the saucepan, stirring continuously over low heat.
5. Add the lemon zest, lemon juice, and vanilla extract. Keep stirring for about 5 minutes, or until the custard thickens and can coat the back of a spoon.
6. Remove the pan from heat and whisk in the butter until it melts completely.

Step 3: Assemble the Dessert

1. Let the custard cool slightly, then carefully pour it over the prepared crunchy base in each jar.
2. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
3. Refrigerate for at least 2 hours, or until fully set.

Step 4: Add the Finishing Touches

1. Before serving, top each jar with a dollop of whipped cream.
2. Garnish with extra lemon zest and a sprinkle of crushed nuts or coconut flakes for added texture.
3. Serve chilled and enjoy.