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An elegant dessert from !

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I made this pretty little thing totally on a whim over the summer when I realized that I had lemon zest and a bit of lavender.

Tart shell

This is the same recipe as the shell I used in my strawberry tart. Shortbread is good with lots of things!

1 cup (2 sticks) butter
2 cups all-purpose flour
1/2 cup confectioner's (a.k.a. powdered) sugar

Preheat oven to 350 F. Combine the butter, flour, and powdered sugar into a smooth dough. Press balls of the dough into the cups of a muffin pan (the one I used is fluted and made of silicone for easy removal of baked goodies) to a thickness of maybe 3/8". Bake for 12-15 minutes or until a pale golden brown - paler than the crust of the tartlet in the photo. I let it hang out in the oven for too long. After it's been baked, let it rest in the pan.

Lavender lemon curd

1 egg
1/3 c white sugar (raw sugars like turbinado would probably work well too)
1/3 c lemon juice, preferable freshly squeezed
8 tsp melted butter
Zest of one lemon, finely chopped
1/4-1/2 tsp lavender buds

Whisk the egg and sugar together until smooth, then add the lemon juice. Then the butter, then the remaining two ingredients. Beat everything well. Microwave in one-minute increments, whisking the curd well each time, until it's just thick enough to coat the back of a metal spoon. Take it out of the microwave, then pour it all through a strainer (unless you like biting into bits of lemon zest...) into a mason jar or other container, then let it hang out in the fridge for an hour or so. It'll thicken as it cools.

Garnish

Whipping cream
Vanilla extract
White sugar
Lavender buds, crushed

I don't know the exact amounts that I used, since I kind of whipped the cream and added other things until I liked the taste. That being said, be careful with how much you use. The whipped cream should ideally be just a little sweet, with a hint of vanilla and lavender. Less is more!


Putting it all together

Take the shells out of the pan if you haven't done so already. Spoon some of the lemon curd into each one, just enough to fill it without spilling over. Top each tartlet with either a dusting of powdered sugar or a dollop of the lavender-flavored whipped cream and a few lavender buds. Serve cold, fine china saucer optional.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being