This Lemon Lavender Tart smells and tastes amazing! The lavender crust and lavender filling make this tart unique and flavorful. This recipe is It is easy to make and perfect for any occasion.
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Why I Love This Recipe
It's definitely no secret that I love to bake with lavender. It's such a beautiful flower and I truly believe it adds a unique and interesting flavor you can't find anywhere else. Lavender also pairs perfectly with lemon which makes this Lemon Lavender Tart so delicious.
This recipe has dried lavender buds in the filling as well as in the crust. It may seem like a lot of lavender, but I promise after you bake it, the flavors blend perfectly. Oh, and like a lot of my baked goods, this tart is amazing with coffee!
If you like lavender, check out some of my other lavender recipes like my Apple Lavender Galette Recipe, my Lavender Pancakes with Lavender Honey, my Lemon Lavender Bread Recipe, or my Lavender Madeleines.
Key Ingredients For a Lemon Lavender Tart
- All-Purpose Flour: All-purpose flour provides structure and stability to the tart.
- Almond Flour: Almond flour adds a rich, nutty flavor to the crust and provides a tender and slightly sweet base.
- Confectioners Powdered Sugar: Confectioners powdered sugar, also known as icing sugar or powdered sugar, has cornstarch in it to prevent clumping and provide a lighter texture.
- Dried Lavender Buds: Dried lavender buds have a fragrant aroma and a slightly floral and herbal taste. A little goes a long way with lavender in baking goods so don't overdo it.
*See the recipe card for the complete list of ingredients and quantities.
Is All Lavender Edible?
Yes! All lavender is edible, however, all lavender is not the same. I recommend culinary lavender (usually English lavender) because it has the best taste and is sweeter than other lavender varieties which can be bitter.
Most of the dried lavender for cooking you find in-store and online are for culinary purposes, but double-check the description or ask if you are not sure. You can find culinary lavender at most local grocery stores in the bulk section and on Amazon.
How to Make a Lavender Tart
To make the crust, place the flour, powdered sugar, almond flour, lemon zest, and lavender buds in a medium mixing bowl and stir to combine. Add the COLD butter cubes and mix in using a pastry cutter or a fork to make a crumble.
Prepare the tart pan with non-stick spray, put the crust mixture in the bottom of the pan, and use your hands to press it down on the bottom and up the sides. Place the crust in the fridge for 30 minutes to chill.
After the crust has been chilling for 15 minutes, preheat the oven to 350°F. Melt the butter in the microwave in a microwave-safe bowl and set it aside to cool.
Place the eggs, sugar, lemon juice, lemon zest, and lavender buds in a mixing bowl and whisk together. Slowly drizzle the melted butter in as you are whisking to fully combine. Remove the crust from the fridge and slowly pour the filling into the crust, leaving about ¼" before the top.
Bake for 25 minutes until the center is almost set (just barely jiggles). Remove the pan from the oven and cool the tart on a wire rack.
Expert Tips to Make the Perfect Lemon Tart
- I used a 13.75x4.25 tart pan, but you can use any size. Make sure you use a tart pan with a removable bottom to make it easy to get the tart out of the pan.
- I use non-stick spray even though my tart pan has a removable bottom because I really don't want my tart to stick to the pan. It's way too pretty to have it stick!
- Make sure the butter for the crust is cold! This is what makes the crust flaky delicious and why the chilling step before baking is also essential.
- If you don't want quite as much lavender flavor, you could always omit it from the crust or the filling.
- Wait just until serving before sprinkling the top with powdered sugar otherwise, it will melt/disappear into the tart.
- Keep this tart in the fridge until serving and after. It will last 2-3 days in a sealed container in the refrigerator.
Can you Freeze a Lemon Tart?
Yes, this tart can be frozen after it has chilled and set. Place it in the freezer uncovered for 2 hours. Securely wrap it in plastic wrap and aluminum foil, then place it in a sealable plastic bag to prevent freezer burn. The lemon tart will last for up to 3 months in the freezer.
If you get a chance to make this Lemon Lavender Tart, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Lemon Lavender Tart
Equipment
- a tart pan with a removable bottom
- pastry cutter (or a fork or your hands)
Ingredients
Lavender Shortbread Crust
- 1 cup all-purpose flour
- ⅓ cup confectioners powdered sugar plus extra for sprinkling on top
- ½ cup almond flour
- 1 teaspoon grated lemon zest
- 2 teaspoon dried lavender buds
- ½ cup cold butter, cubed
Lemon Lavender Filling
- ¼ cup unsalted butter, melted and cooled
- 3 large eggs, room temp
- 1¼ cups sugar
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon grated lemon zest
- 2 teaspoon dried lavender buds
Instructions
Lavender Shortbread Crust
- Make the crust first since you will need to chill it for 30 minutes before baking. Place the flour, powdered sugar, almond flour, lemon zest, and lavender buds in a medium mixing bowl and stir to combine. Add the COLD butter cubes and mix in using a pastry cutter or a fork. In the end, I used my hands to create a crumble and really get everything incorporated. You should have small pieces of butter throughout, this is what you want for a flaky crust.
- Prepare the tart pan with non-stick spray (I used 13.75 x 4.25 but you can use any size you have). Put the crust mixture in the bottom of the pan and use your hands to press it down, I did this a little at a time. Add more crumble as you go around the pan and press it up into the sides. Try to get it as even and pressed as you can. Place the crust in the fridge for 30 minutes to chill before baking. Melt the butter in the microwave and set it aside to cool. This is also the time to take the eggs out of the fridge if you haven't already 🙂.
Lemon Lavender Filling
- After the crust has been chilling for 15 minutes, preheat the oven to 350°F. Place the eggs, sugar, lemon juice, lemon zest, and lavender buds in a mixing bowl and whisk together. Slowly drizzle the melted butter in as you are whisking to fully combine.
- Remove the crust from the fridge and slowly pour the filling into the crust, leaving about ¼" before the top. Depending on the size of your pan, you may have a little extra filling leftover. Bake for 25 minutes until the center is almost set (just barely jiggles).
- Remove the pan from the oven and cool the tart on a wire rack. Place the tart in the fridge if you are not serving immediately. Just before serving sprinkle the top with powdered sugar.
Notes
- I used a 13.75x4.25 tart pan, but you can use any size you have. Make sure you use a tart pan with a removable bottom to make it easy to get the tart out of the pan.
- I use non-stick spray even though my tart pan has a removable bottom because I don't want my tart to stick to the pan. It's way too pretty to have it stick!
- Make sure the butter for the crust is cold! This is what makes the crust flaky delicious and why the chilling step before baking is also essential.
- If you don't want quite as much lavender flavor, you could always omit it from the crust or the filling.
- Wait just until serving before sprinkling the top with powdered sugar otherwise, it will melt/disappear into the tart.
- Keep this tart in the fridge until serving and after. It will last 2-3 days in a sealed container in the refrigerator.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Cheryl says
Absolutely love this recipe, just had a request from family to make it again for Christmas, thankyou so very much for sharing your recipes. Merry Christmas and have a safe and happy New Year
Emily says
Thank you Cheryl, that makes my day! Merry Christmas to you and your family 🥰
Cheryl says
can I freeze this tart, as I made a couple, it's so delicious
Emily says
Hi Cheryl,
Yes, you can freeze the tart after it has chilled and set. Place it in the freezer uncovered for 2 hours, then wrap it in plastic wrap and aluminum foil, then place it in a sealable bag to prevent freezer burn. The tart will last for up to 3 months in the freezer. Defrost it in the refrigerator overnight before slicing and serving. Enjoy!
Michelle says
Perfect balance. Followed recipe exactly (with the exception of a little more lemon zest). Topped off with fresh berries, whip cream, and edible violas! Happy Easter!
Emily says
Michelle, your tart looked amazing!! I am adding berries to mine next time I make it!
Kathy Smith says
Very interested to try this recipe ( just bought a tin like this!) and love lemon and lavender combo. Question about the almond flour in the crust, in combination with mostly plain flour. Almond flour is crazy expensive; can’t I go with all plain flour? What does the almond flour add to this crust, please?
Emily says
Hi Kathy, thanks for reaching out. I do think you can make this crust with all all-purpose flour although I have not tried it. The almond flour adds a little more texture and almond flavor to the crust, but I think the filling will add enough flavor to still create a delicious tart. If you make it this way, let me know how it turns out!
Kathy Smith says
Yes, Emily: I did make the tart last night, using for the crust only the all-purpose flour and no almond flour. The crust was tender and held up fine; however, I did have a small bit of filling “leakage” underneath the tin. With no basis of comparison, I will say the flavor of the tart was wonderful and I did not “miss” an almond flavor. Thanks for the recipe and the encouragement to try my variation!
Emily says
Kathy, that's great! Thanks for letting me know how it went with all-purpose flour. I'm glad it held up. I get leaks sometimes with my tarts as well. As long as it tasted good, I call it a win!😁
Kay says
I didn't have the same long tin you had (need to find one) so done in a round tart tin instead and it came out fab . The lemon and lavender flavours are amazing. Thank you.
Emily says
That's the great thing about tarts, they work in any shape tart pan. I'm so glad you were able to give this one a try!
kris says
Lavender and lemon taste so good together and I can't wait to make this for my family.
Emily says
I hope your family enjoys it as much as mine did 😁!