Cream together butter and sugars. Add egg and extracts, and beat until fluffy, scraping down the sides as necessary. Add lemon zest, honey, and (if desired) food coloring and beat until well combined. Add dry ingredients, leaving the baking soda for last. Pour the lemon juice directly on top of the baking soda (this will cause it to foam.) Beat until just combined. Using a 1/4 cup disher (cookie baller, ice cream scoop) scoop dough onto a baking sheet lined with parchment paper or a silpat. Flatten dough slightly, then bake at 325 for about 10 minutes or until the tops have just set.