1. Prepare the Lavender-Infused Sugar

1. Preheat oven to 350°F (175°C).
2. 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

1. In a mixing bowl, combine lavender-infused sugar with the remaining 1 cup of granulated sugar.
2. In another bowl, mix melted butter, ¼ cup lavender sugar mixture, and vanilla extract until combined.
3. Stir in flour until a smooth, crumbly dough forms.
4. Chill the dough in the refrigerator for 10-15 minutes.

3. Bake the Crust

1. Line a tart tin with wax paper for easy removal.
2. Press chilled dough evenly into the tin, covering the bottom and sides. (Tip: If sticky, press down with plastic wrap.)
3. Line the crust with foil and fill with pie weights, dry rice, or beans to prevent puffing.
4. Bake for 25-30 minutes, until lightly golden. Set aside.

4. Prepare the Filling

1. In a bowl, whisk together remaining lavender sugar, lemon zest, lemon juice, and eggs until smooth.
2. Gently whisk in ¼ cup flour until fully incorporated. (The mixture will be liquid but sets during baking.)

5. Bake the Tart

1. Reduce oven temperature to 325°F (160°C).
2. Pour lemon-lavender filling into the pre-baked crust.
3. Bake for 30 minutes, until the filling is set and the top is lightly golden.
4. Remove from oven and let cool for 10-20 minutes.
5. Cover with plastic wrap and refrigerate for at least 4 hours before serving.

6. Serve & Garnish

1. Once chilled, remove tart from the tin and place on a serving platter.
2. Garnish with fresh berries, edible flowers, or chocolate eggs.
3. Slice and serve chilled.