Rub a light layer of vegetable oil onto the bottom and sides of an 8 x 8 baking pan. Line the pan with plastic wrap (the oil will help the wrap stick to the pan) and set aside.
Place cream cheese, lemon zest, vanilla, lavender essential oil and sea salt in a bowl attached to a stand mixer and beat for a minute or two until thoroughly blended. Set aside.
In a glass bowl set over simmering water or on top of a double boiler, melt the white chocolate, stirring constantly so that it melts evenly.
Turn the mixer back on and pour the melted white chocolate into the cream cheese mixture. With the mixer still running, add the confectioner’s sugar and blend until smooth.
Spread the fudge into the prepared pan and smooth out using an offset spatula. Sprinkle with the lavender flowers and chill in the refrigerator overnight. Remove the fudge from the pan by lifting the plastic wrap. Cut fudge into 1-inch pieces. Serve chilled. Yields approximately 20 pieces of fudge.