Lemon Lavender Tart

It doesn’t really feel like it at the moment, but spring is almost here!! I can’t wait for warmer weather, flowers and all of the incredible produce at my farmer’s market. I’m usually in charge of dessert for Easter, so I worked on an incredible, show stopping dessert for the table that really spoke spring. It’s actually a variation on the recipe for tarte au citron, the famous French lemon tart, that I learned in culinary school. This lemon lavender tart has one of my favorite dessert flavor combinations in a luscious custard all lovingly snuggled in a buttery crust.

I worked on that lovely crust first. The dough came together really quickly and easily in my food processor. Then I just rolled it out and pressed it into my tart pan. It needed to chill after I formed it so that the butter was cold when it hit the oven. That way it became gloriously flaky.
While the tart baked and cooled, I made the easy filling. The hardest part was prepping the lemons by zesting and juicing 6 of them. To me, the tartness of lemon always needs to get balanced out by either enough sweetness or floral flavor. That’s where the lavender came in. It was just enough to cut through without making the custard taste like soap. A little lavender really goes a long way.
The lemon lavender tart needed to bake at a low temperature to gently set for 50-55 minutes. It set gorgeously but still had a little wobble to it. That’s how I knew it was perfectly cooked through. Then I chilled it to completely set for 3 to 4 hours.

Oh my goodness, this was truly spring in tart form. The custard was so incredibly creamy and dreamy with lots of flavor. That crust was perfection. I really can’t wait to make this again for Easter dessert. It is also so perfect that I can make it ahead. Hope you all love it too! xoxo

Lemon Lavender Tart
Lemon Lavender Tart
Lemon Lavender Tart
Lemon Lavender Tart

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5 from 2 votes
Lemon Lavender Tart
Lemon Lavender Tart
Prep Time
30 mins
Cook Time
1 hr
Total Time
5 hrs 30 mins
 

This lemon lavender tart is so gorgeous and dreamy for dessert! The bright citrus and floral lavender make it perfect for spring and Easter.

Course: Dessert
Keyword: Lavender, Lemon, Tarts
Servings: 1 tart
Calories: 470 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE CRUST
  • cooking spray for the tart pan
  • 225 grams all-purpose flour
  • 25 grams powdered sugar
  • 11 tablespoons butter cold and cubed
  • 1 whole egg
  • 2 tablespoons cold water
FOR THE FILLING
  • 350 grams granulated sugar
  • 6 whole lemons zested and juiced
  • 9 whole eggs
  • 1 1/2 cups heavy cream
  • 1 teaspoon ground lavender
Instructions
  1. First, form the crust. Get out a 9 inch removable bottom tart pan and spray it really well with cooking spray. Combine the flour, powdered sugar and cubed butter in the bowl of a food processor. Pulse them together until it becomes pebbly. Add in the egg and water and continue to run the processor until it forms a ball. Turn it out onto a floured surface and roll it out to be slightly larger than the tart pan. Press the dough firmly into the tart pan to form the crust, leaving a little dough to hang over. Then chill it in the refrigerator for 30 minutes.
  2. Pre-heat the oven to 350 and get the tart shell out of the refrigerator when the 30 minutes is up. Line it with aluminum foil and fill it with dry beans or pie weights. Blind bake the crust for 12 minutes to crisp it up. Remove the foil and beans and bake it for another 10-12 minutes to dry out the bottom. Take it out and let it cool. Reduce the oven heat to 320.
  3. While the tart crust bakes and cools, make the filling. Just whisk the filling ingredients together thoroughly until it is smooth and luscious. Pour it into the cooled crust and place the whole tart on a sheet tray. It just makes it easier to take it in and out of the oven. Let it bake at the gentle temperature for 50 to 55 minutes. It should be set but still have some wobble to it. Let it cool for half an hour, then gently remove it from the tart shell by hold the bottom and letting it slide off. Chill for at least 3-4 hours to overnight, then serve!
Nutrition Facts
Lemon Lavender Tart
Amount Per Serving (1 slice)
Calories 470 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 13.6g85%
Cholesterol 222mg74%
Sodium 160mg7%
Potassium 148mg4%
Carbohydrates 58.8g20%
Fiber 1.6g7%
Sugar 38.8g43%
Protein 8.7g17%
Calcium 40mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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18 thoughts on “Lemon Lavender Tart”

  1. Lemon desserts are my FAVORITE! I love that you added the lavender. I might have to attempt this for Easter brunch!

  2. I’ve always been a bit leery of dishes using floral flavorings. As you said, they could come out tasting of soap! But your recipe uses it with a very light hand, and sounds delicious!

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