Floral hints + citrus curd come together sweetly like a perfect spring day
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.
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 solidifies 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, and mine is anything lemon + lavender. Combined these were a match made in heaven.
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!
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!
- For the lavender shortbread cookie crust:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup culinary grade dried lavender buds
- For the lemon curd:
- 1/2 cup freshly squeezed lemon juice, sieved
- 3 large eggs
- 1/2 cup sugar
- 1/3 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.
Store in the fridge for up to two weeks, or in your freezer for up to two months.
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!
Do you love baking with lavender as much as I do? If so – be sure to pin these other lavender recipes for future inspiration!
and if you dream of your freshly washed clothes to smell like a spring dream, check out this
I know you will enjoy this recipe, and if you do, please let me know! You can tag me at #recipes.and.rituals so I can share your creations.