Why You’ll Love This Recipe
- Dairy-Free Delight: Perfect for those with dairy sensitivities, this tart doesn’t compromise on creaminess or taste.
- Make-Ahead Convenience: Prepare it a day in advance, allowing you to focus on other aspects of your celebration.
- Aromatic Experience: Baking this tart fills your kitchen with the enchanting scent of lavender, creating a warm and inviting atmosphere.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1¼ cups all-purpose flour
- 4 oz. salted butter, melted
- 4 large eggs
- 2 tsp. dried culinary lavender
- 1 tsp. pure vanilla extract
- ½ cup fresh lemon juice (approximately 4-5 lemons)
- 1½ cups granulated sugar
- Zest of 1 lemon
- Optional garnishes: fresh berries, edible flowers, chocolate eggs
Directions
-
Prepare the Lavender Sugar
- Preheat your oven to 350°F (175°C).
- In a food processor, combine ½ cup of granulated sugar with 2 teaspoons of dried culinary lavender. Pulse until the lavender is finely chopped and well incorporated into the sugar, about 30 seconds.
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Make the Tart Crust
- In a mixing bowl, combine the lavender-infused sugar with the remaining 1 cup of granulated sugar.
- In a separate bowl, mix the melted butter, ¼ cup of the lavender sugar mixture, and vanilla extract until well combined.
- Add the flour to the wet ingredients, stirring until a smooth, crumbly dough forms.
- Refrigerate the dough for 10-15 minutes to make it easier to handle.
-
Bake the Crust
- Line the bottom of a tart tin with a circle of wax paper for easy removal later.
- Press the chilled dough evenly into the tart tin, covering the bottom and sides. If the dough is sticky, place a piece of plastic wrap over it while pressing it into place.
- To prevent the crust from puffing up during baking, line it with foil or wax paper and fill with pie weights, dry rice, or beans.
- Bake for 25-30 minutes, until the edges are lightly golden. Remove from the oven and set aside.
-
Prepare the Filling
- In a bowl, whisk together the remaining lavender sugar mixture, lemon zest, fresh lemon juice, and eggs until smooth.
- Gently whisk in ¼ cup of flour until fully incorporated. The mixture will be liquid, but it will set during baking.
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Bake the Tart
- Reduce the oven temperature to 325°F (160°C).
- Pour the lemon-lavender filling into the pre-baked crust.
- Bake for 30 minutes, or until the filling is set and the top is lightly golden.
- Remove from the oven and allow the tart to cool for 10-20 minutes.
- Cover with plastic wrap and refrigerate for at least 4 hours to fully set before serving.
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Serve
- Once chilled, remove the tart from the tin and place on a serving platter.
- Garnish with fresh berries, edible flowers, or chocolate eggs as desired.
- Slice and serve chilled.
Servings and Timing
- Servings: 8 slices
- Preparation Time: 30 minutes
- Cooking Time: 1 hour
- Cooling Time: 4 hours
- Total Time: 5 hours 30 minutes
Variations
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend suitable for baking.
- Citrus Twist: Replace half of the lemon juice with fresh orange juice for a milder citrus flavor.
- Herbal Infusion: Infuse the filling with a hint of rosemary or thyme by adding a small sprig to the lemon juice and removing it before mixing with other ingredients.
Storage/Reheating
- Storage: Store the tart in an airtight container in the refrigerator for up to 3 days.
- Freezing: While the texture may change slightly, you can freeze the tart. Wrap it tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw in the refrigerator before serving.
FAQs
Can I use fresh lavender instead of dried?
Dried culinary lavender is recommended for this recipe to ensure consistent flavor and texture. Fresh lavender has a higher moisture content and a more intense flavor, which may alter the outcome.
What can I use if I don’t have a tart tin?
If a tart tin is unavailable, you can use a pie dish or convert the recipe into lemon bars by using a square baking pan. Adjust baking times as needed, monitoring for doneness.
Print
Lavender Lemon Tart
- Total Time: 5 hours 30 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Lavender Lemon Easter Tart is a beautifully fragrant, dairy-free dessert that blends zesty lemon with floral lavender for a refreshing springtime treat. With a buttery crust and silky lemon-lavender filling, this elegant tart is perfect for Easter gatherings or any special occasion.
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour (or gluten-free flour blend for GF option)
- 4 oz salted butter, melted
- ¼ cup lavender-infused sugar (see instructions below)
- 1 tsp pure vanilla extract
For the Lavender-Infused Sugar:
- ½ cup granulated sugar
- 2 tsp dried culinary lavender
For the Filling:
- 1 ¼ cups granulated sugar (including remaining lavender-infused sugar)
- 4 large eggs
- ½ cup fresh lemon juice (about 4–5 lemons)
- Zest of 1 lemon
- ¼ cup all-purpose flour
Optional Garnishes:
- Fresh berries
- Edible flowers
- Chocolate eggs
Instructions
1. Prepare the Lavender-Infused Sugar
- Preheat oven to 350°F (175°C).
- In a food processor, blend ½ cup granulated sugar with 2 tsp dried culinary lavender for 30 seconds, until finely chopped and fragrant.
2. Make the Tart Crust
- In a mixing bowl, combine lavender-infused sugar with the remaining 1 cup of granulated sugar.
- In another bowl, mix melted butter, ¼ cup lavender sugar mixture, and vanilla extract until combined.
- Stir in flour until a smooth, crumbly dough forms.
- Chill the dough in the refrigerator for 10-15 minutes.
3. Bake the Crust
- Line a tart tin with wax paper for easy removal.
- Press chilled dough evenly into the tin, covering the bottom and sides. (Tip: If sticky, press down with plastic wrap.)
- Line the crust with foil and fill with pie weights, dry rice, or beans to prevent puffing.
- Bake for 25-30 minutes, until lightly golden. Set aside.
4. Prepare the Filling
- In a bowl, whisk together remaining lavender sugar, lemon zest, lemon juice, and eggs until smooth.
- Gently whisk in ¼ cup flour until fully incorporated. (The mixture will be liquid but sets during baking.)
5. Bake the Tart
- Reduce oven temperature to 325°F (160°C).
- Pour lemon-lavender filling into the pre-baked crust.
- Bake for 30 minutes, until the filling is set and the top is lightly golden.
- Remove from oven and let cool for 10-20 minutes.
- Cover with plastic wrap and refrigerate for at least 4 hours before serving.
6. Serve & Garnish
- Once chilled, remove tart from the tin and place on a serving platter.
- Garnish with fresh berries, edible flowers, or chocolate eggs.
- Slice and serve chilled.
Notes
- Gluten-Free Option – Use a gluten-free baking flour blend.
- Citrus Twist – Replace half of the lemon juice with fresh orange juice for a milder citrus profile.
- Herbal Infusion – Add a sprig of thyme or rosemary to the lemon juice while prepping for an extra depth of flavor.
- Extra Creamy – Stir in ¼ cup coconut cream to the filling for a silkier texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French
