Grease and line the bases of 10 dariole moulds, each with a capacity of 100 ml (3½ fl oz), with circles of greaseproof paper.
Put the butter, sugar, eggs, ground almonds, almond extract, flour and lemon rind in a bowl and beat with a hand-held electric whisk until smooth and creamy. Divide among the dariole moulds. Rest a fig quarter on the centre of each sponge mixture.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 15 minutes until just firm. Leave to cool in the moulds, then loosen the edges and transfer to a plate.
Mix together the honey and lemon juice and spoon over the figs.