This lavender lemon curd tart is essentially a giant lavender shortbread cookie crust with lemon curd will make your taste buds sing. Floral hints + zest lemon curd come together sweetly like a perfect spring day. It will be requested for the rest of your life if you make it for others. Trust me on this one.
As soon as I tasted this lavender shortbread cookie crust with zesty lemon curd, I knew if I owned a bakery, this tart would be my name to fame. And a quick stop to frolic and fare blog in the spring will leave no question that I love lavender! For a similar recipe but in bar form, check out Lavender lemon shortbread cookie bars or Lavender shortbread cookies
Why you will love this recipe
This recipe brings about a crispy shortbread cookie crust, laced with lavender and lathered with zesty lemon curd. Each bite excites every tastebud as you get hints of sour lemon, sweet and slightly salted shortbread crust, and lightly floral lavender.
And when you combine smooth lemon curd and a perfect crunchy cookie, it really is divine. I loved how lemon curd it solidified so smooth and glossy over this shortbread tart. It's as beautiful as it is delectable. When the sun hits, it glistens, a tribute to the sunny days of spring. My husband's favorite treat is shortbread; mine is anything lemon + lavender. Combined, these were a match made in heaven.
- All-purpose flour
- Unsalted butter, room temperature
- Vanilla extract
- Culinary grade dried lavender buds
The shortbread cookie in this recipe
This shortbread cookie crust is the perfect base for any treat. Some other ways I've used it as my base is: for baked apples with crumble in the fall and covered in a chocolate ganache for Christmas. Lavender and lemon are the perfect way to enjoy shortbread in the spring. When cut, this cookie is firm enough to be picked up and eaten like a bar. Yet, buttery and soft enough to be enjoyed if you decided to eat with a fork. It even manages to be delicate and rich at the same time. I am patting myself on the back for this one!
The lemon curd:
Lemon curd is made of four basic ingredients: egg, sugar, lemon, and butter, which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, flavor-packed spread.
It is important to have your cookie baked, cooled, and ready at the time your lemon curd is thickened because it will start to harden, and you want it to harden over your cookie for a smooth texture.
Shortbread is a traditional Scottish biscuit and also made from simple ingredients. This cookie only requires butter, sugar, salt, flour, and culinary grade lavender. This recipe is slightly different than the one I would use to make actual shortbread cookies because I want the crust to be more firm and less crumbly than traditional shortbread, to withstand the lemon curd topping. However, the taste is unmatched and truly divine.
Let's get to baking!
Lavender Lemon Tart
- For the lavender shortbread cookie crust:
- 2 cups all-purpose flour
- ½ cup sugar
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- 1 teaspoon vanilla extract
- ⅓ cup culinary grade dried lavender buds
- For the lemon curd:
- ½ cup freshly squeezed lemon juice sieved
- 3 large eggs
- ½ cup sugar
- ⅓ cup unsalted butter at room temperature
- 2 tablespoons lemon zest
- Preheat your oven to 300 degrees F and line your tin with parchment paper, leaving enough paper on the sides, so that you can easily lift the tart after it's baked and cooled. I used a 14" x 5.7" tart pan (linked below) but you could also use a 8×8 baking pan with parchment paper.
Place butter, sugar, salt and lavender into your stand mixer or a large bowl, and mix for five minutes or until sugar, salt and lavender are well incorporated and butter has taken on a deeper yellow color, that’s a good indicator that your ingredients are creamed.
- Add in your vanilla and flour and stir well, eventually using your hands to create a dough.
- Press the dough into the parchment paper-lined pan and bake in the preheated oven for 30 minutes. Check that your cookie is golden brown. It will harden more once removed from oven. Let it cool before adding your lemon curd.
- Mix your lemon zest, lemon juice, eggs sugar until well combined
- Pour mixture into double boiler or heatproof bowl.
- Place bowl over simmering (not boiling) water in a medium-size pan.
- Once your water is simmering, reduce heat. You do not want to overcook your eggs.
- Stir continuously to ensure eggs are not overheating.
- Continue mixing for 10 minutes, finally adding your butter and mixing until completely incorporated.
- Sieve the curd over your cooled cookie crust and let it cool in your fridge for at least two hours before serving.
What I used in this recipe:
This recipe fills a large, ornate tart pan with scalloped edges that I adore. They are difficult to see because of all of the flowers, but they add a lovely whimsical touch to this tea party worthy treat! Below the recipe, you will find some links to the tools (including the pan) used in this recipe. It's also helpful to use parchment paper when baking this tart, even though the pan comes with a removable bottom. I am always reassured I will be able to lift my tarts with ease if I use parchment paper under my cookie. And culinary food grade lavender is a must! You will never stop baking with lavender once you give it a try!
This recipe pairs perfectly with:
I hope this recipe works beautifully for you and is enjoyed for many years to come. Thank you so much for reading.
Sending love, freshly baked cookies, and a bouquet of your favorite flowers.