Lemon Lavender Tart

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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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, or my Lemon Lavender Bread Recipe.

Ingredients Needed to Make a Lemon Lavender Tart

• all-purpose flour
• confectioners powdered
• almond flour
• dried lavender buds
• unsalted butter
• eggs
• sugar
• freshly squeezed lemon juice
• grated lemon zest

How to Make a Lavender Tart

1. Make the crust first since you will need to chill it 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 making a crumble.
2. Prepare the tart pan with non-stick spray. Start to 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. Melt the butter in the microwave and set it aside to cool.
3. 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.
4. 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).
5. Remove the pan from the oven and cool the tart on a wire rack.

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.

Tips to Make the Perfect Lemon Tart

• I used a 13.75×4.25 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 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 also why the chilling step before baking is pretty important as well.
• 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 fridge.

More Recipes to Check Out

Lemon Lavender Tart

A beautiful and delicious Lemon Lavender Tart perfect for any occasion!

5 from 15 votes

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 25 minutes

Chill Time: 30 minutes

Total Time: 1 hour 10 minutes

Servings: 12 slices

Calories: 275kcal

Author: EmilyFabulous

Equipment

• a tart pan with a removable bottom
• non-stick spray
• 2 medium mixing bowls
• zester/grater
• whisk
• 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 tsp grated lemon zest
• 2 tsp 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 tbsp grated lemon zest
• 2 tsp 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.
  

Nutrition

Calories: 275kcal | Carbohydrates: 34.6g | Protein: 4.7g | Fat: 14.7g | Saturated Fat: 7.6g | Cholesterol: 77mg | Sodium: 23mg | Potassium: 33mg | Fiber: 0.8g | Sugar: 25.8g | Calcium: 19mg | Iron: 1mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

Did you Make This Lemon Lavender Tart?

If you make this Lemon Lavender Tart, don’t forget to leave a comment below. I also love to see your creations so feel free to tag me on Instagram or Facebook!

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