• 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.
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  Shortbread Base:
  
  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.

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.
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