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.
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
This lemon lavender tart is so gorgeous and dreamy for dessert! The bright citrus and floral lavender make it perfect for spring and Easter.
- 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
- 350 grams granulated sugar
- 6 whole lemons zested and juiced
- 9 whole eggs
- 1 1/2 cups heavy cream
- 1 teaspoon ground lavender
- 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.
- 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.
- 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!
That looks so yummy! I love lemon tarts.
Thank you so much!!
My neighbor made this Lemon Lavender Tart yesterday and shared a slice with me. It was so delicious! The filling was smooth and creamy and there was just a light, pleasing taste to it. The crust was perfectly flaky. I ate it slowly because the lingering taste in my mouth was wonderful. The only other dessert I ever loved like this tart was a Pineapple Souffle made by the chief at small French restaurant (now closed) in Washington, DC. That souffle was so light and tasted like a perfectly sweet cloud. I’ll be making this tart very soon.
Oh this made my day. Thank you so much!!
This looks great and perfect for the (hopefully) upcoming spring weather! I will have to try and veganize it 🙂 Great photos!
Oh, let me know how it turns out if you veganize it! I’d love to be able to offer it as an option. Thanks so much for stopping by!! 🙂
That looks delicious! I love any kind of lemon dessert. I’ve never tried lavender with it though. I’m open to the idea!
It is one of my absolute favorite dessert combinations! I love how the lavender cuts through the tartness of the lemon. Hope you try it out!! Thanks for stopping by :-).
What a unique and delicious looking pie. This would be a perfect dessert for Springtime or Easter dessert.
It definitely would, thanks so much!!
Lemon desserts are my FAVORITE! I love that you added the lavender. I might have to attempt this for Easter brunch!
Oh I hope you do!! Please let me know how it comes out if you make it. Thank you so much for the comment!
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!
Yes, a little definitely goes a long way! Thanks very much for the kind comment :-).
This looks so tasty! I love your photography too!
Thank you so much!!
This sounds so fresh and delicious, especially for Spring!
Thank you so much!!
This looks delicious! Lemon desserts are my favorite!
Thank you so much!!
Hi – what do you call “powdered sugar”? Do you mean icing sugar? Or just regular sugar-sugar?
Hi! It is the same as icing sugar, hope that helps!!