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+ servings
sliced lemon lavender tart

Lemon Lavender Tart

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Chill Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 slices
Calories: 275kcal
Author: Emily
A beautiful and delicious Lemon Lavender Tart perfect for any occasion!
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Lavender Shortbread Crust

  • 1 cup all-purpose flour
  • 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
  • cups sugar
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon grated lemon zest
  • 2 teaspoon dried lavender buds


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.


  • 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.


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