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–+ servings

Lemon Lander tart

by 12 Kitchens
A refreshing treat to get you excited for spring after all that winter baking, this lemon lavender tart blends sour, sweet, and floral in the most perfect way. Lavender tart shell filled with tangy lavender lemon curd and topped with a sweet honey meringue, an excellent dessert to get you thinking about warmer weather.
5 from 6 votes
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Prep Time 1 hour
Cook Time 1 hour
Inactive time 4 hours
Total Time 6 hours
Category Pies & Tarts
Difficulty Easy
Servings 12 Slices
Calories 378 kcal

Equipment

  • 11" Tart Tin
  • Rolling Pin
  • Piping bags and tips optional
  • Blowtorch

Ingredients
 
 

Lavender Tart Dough

  • 226 g All purpose flour
  • 57 g Powdered sugar
  • 1 stick Butter, unsalted or 113g
  • 1 tsp Dried lavender buds
  • 1 pinch Kosher salt
  • 1 ea Egg yolk
  • 1 ea Egg

Lemon Lavender Curd

  • 2 tsp Dried lavender
  • 200 g Lemon juice
  • 200 g Granulated sugar
  • ½ tsp Kosher salt
  • 6 ea Egg yolks
  • 6 ea Whole eggs
  • 2 sticks Butter, unsalted or 230g

Honey Meringue

  • 2 ea Egg whites or 60g
  • 90 g Granulated sugar
  • 30 g Honey
  • ½ tsp Cream of tartar

Instructions
 

To prepare the lavender tart dough

  • Skip this section if using store bought pie dough.
  • Combine the dry ingredients with the dried lavender and the cubed butter in a bowl. Using the beaters for your hand mixer or the paddle for your stand mixer, mix on low until small, quarter-pea sized butter chunks remain. DO NOT allow a dough to form at this stage.
  • Add the egg and yolk, and continue to mix on medium speed until a dough forms. If it takes a while for the dough to form, turn off the mixer, and shape into a dough with your hands.
  • Allow to rest, covered, in the fridge for 30 minutes.
  • Using a well floured surface, roll out the tart dough to about a 1/4 inch thick and about 13" in diameter, continuously moving the dough to prevent sticking. Transfer rolled dough to your 11" tart tin and shape into it cutting off any excess dough. Dock (or poke small holes) in the bottom and place in the freezer for at least an hour (preferably 2). Preheat the oven to 350°F.
  • Once frozen bake for 12-15 minutes or until lightly golden brown rotating halfway through baking. If any bubbles form during the first half of baking, carefully pop with a knife and push out the steam.

To prepare the lemon lavender curd

  • Place the dried lavender in a tea steeper or cheesecloth to contain.
  • Whisk together the lemon juice, eggs, sugar, and the lavender pouch. Cook over a double until thick stirring occasionally. It should loosely hold its shape when spooned.
  • Remove from the double boiler and remove and toss the lavender. Whisk in the butter until smooth. Push through a strainer if desired.
  • Immediately pour into the tart shell and allow to set in the fridge for at least 2 hours. If short on time, you can place in the freezer for 30-60 minutes.

To prepare the honey meringue and finish

  • Whisk together the three ingredients in your mixer bowl.
  • Cook over a double boiler until the sugar dissolves whisking occasionally.
  • Using the whip attachment for your stand mixer or beaters for your hand mixer, whip on high speed until stiff peaks form.
  • Decorate the top of the tart with the meringue and lightly torch with your blowtorch. Decorate further with lemon zest, candied lemon, and/or lavender as desired.

Nutrition

Calories: 378kcalCarbohydrates: 46gProtein: 2gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 67mgSodium: 284mgPotassium: 48mgFiber: 1gSugar: 27gVitamin A: 716IUVitamin C: 6mgCalcium: 12mgIron: 1mg
Keyword Citrus desserts, Classic twist, Desserts with meringue, Easter dessert, Floral dessert, Fruity dessert, Nut free recipes, Refreshing bakes, Spring Baking, Winter baking
Tried this recipe?Mention @12kitchens or tag #12kitchensbaker!