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Lemon Lavender Tart
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Lemon Lavender Tart
Indulge in the sweet and tangy combination of lemons and lavender in this elegant tart. The lemon curd filling is made with fresh lemons, sugar, and eggs, while the lavender adds a floral and sophisticated touch. This dessert is perfect for spring and summer gatherings, and its beautiful presentation makes it ideal for special occasions. The lemon and lavender flavors are balanced and refreshing, making it a delightful treat for anyone who tries it.
Time Cook
45
Level
Intermediate
Calories
420
Allergens
Eggs, Dairy, Gluten, Soy
Ingredients
2 cups
All-purpose flour
100 Calories
1 cup
Confectioners' sugar
100 Calories
1/2 cup
Unsalted butter
100 Calories
2 tablespoons
Lemon zest
10 Calories
4 juiced
Fresh lemons
20 Calories
1 cup
Granulated sugar
100 Calories
3 eggs
Large eggs
150 Calories
1 tablespoon
Dried lavender buds
10 Calories
1/4 teaspoon
Salt
5 Calories
1/2 cup
Heavy cream
100 Calories
1/4 cup
Edible flowers
20 Calories
1 tablespoon
Powdered sugar
10 Calories
Step-by-Step Instructions
1
Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the flour, confectioners' sugar, and salt. Add the unsalted butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
2
Press the mixture into the bottom and up the sides of a 9-inch (23cm) tart pan with a removable bottom. Chill the crust in the freezer for 10 minutes.
3
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment paper and pie weights or beans. Continue baking for an additional 5-7 minutes, or until the crust is lightly golden brown.
4
In a large bowl, whisk together the lemon zest, lemon juice, granulated sugar, eggs, and dried lavender buds. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much liquid as possible. Discard the solids.
5
Pour the lemon curd into the baked tart crust and smooth the top. Bake for an additional 15-20 minutes, or until the filling is set and the edges are lightly golden brown.
6
Allow the tart to cool to room temperature, then refrigerate it for at least 2 hours or overnight. Just before serving, sprinkle with powdered sugar and garnish with edible flowers and fresh lavender sprigs.
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Where cooking meets life and technology.
© 2025 Cooklaif