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Lemon Lavender Tart

This ultimate Lemon Tart infused with lavender is made gluten-free and dairy-free. Bake this recipe by blogger Peanut Butter Plus Chocolate for Easter.

Prep Time
30 Minutes
Cook Time
10 Minutes
Servings

Crust

  • 2 ¼ cups Almond flour 2 ¼ cups Almond flour
  • 1 egg 1 egg
  • Florida Crystals® Organic Raw Cane Sugar 2 tbsp 2 tbsp Florida Crystals® Organic Raw Cane Sugar
  • 1 tsp vanilla 1 tsp vanilla
  • ¼ tsp Sea salt ¼ tsp Sea salt

Filling

  • 8 Lemons 8 Lemons
  • 8 Eggs, whole 8 Eggs, whole
  • 8 Egg yolks 8 Egg yolks
  • Florida Crystals® Organic Raw Cane Sugar 1 1/3 cup 1 1/3 cup Florida Crystals® Organic Raw Cane Sugar
  • 1 1/3 cup Dairy free butter 1 1/3 cup Dairy free butter
  • 1 tbsp Culinary lavender, finely ground 1 tbsp Culinary lavender, finely ground
  • 1/8 tsp Salt 1/8 tsp Salt

Instructions

Step 1

Preheat the oven to 350 F and prepare a rectangle 14.4"x 5.9" (or similar in size) tart pan with non-stick spray. 

Step 2

Place all the crust ingredients into a food processor and pulse until a dough forms. Press the dough evenly up the sides of the tart pan and the bottom. 

Step 3

Place the tart pan on a baking sheet and bake the crust for 12-14 minutes or until golden brown. The crust might seem too stiff and over baked but it will soften up as it chills with the filling, trust me!

Step 4

While the crust is baking, zest your lemons and then juice them. Whisk together the juice, zest, eggs, egg yolks (TIP: I saved the egg whites for future recipes), sugar, butter, lavender and salt into a pot or large saucepan. 

Step 5

Cook until the mixture thickens, about 4-6 minutes stirring frequently. Once the curd has thickened and coats the back of a spoon, pour it through a fine mesh strainer to remove all the chunks and then transfer the smooth curd to the tart and use a spatula to spread it evenly.

Step 6

Cover and chill the tart in the refrigerator for at least two hours or preferably overnight.

Step 7

Top with desired toppings and serve!

Chef's Tip

  • If you don't have a fine mesh strainer, be sure to whisk the curd continuously to avoid clumping. Your curd won't be as smooth but it will work.

  • My tart pan is 1.5" deep, if yours is not as deep, consider cutting the curd recipe in half.