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Perfect Lavender Honey Lemon Curd Tart

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A bright and floral lemon curd tart infused with lavender honey, set in a buttery, flaky crust. This elegant dessert is quick to make and perfect for tea time or special occasions.

Ingredients

Scale
  • 1 1/4 cups (160 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (115 g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 1–2 tablespoons ice water (if needed)
  • 3 large eggs, room temperature
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (120 ml) fresh lemon juice (about 3–4 lemons)
  • 1 tablespoon finely grated lemon zest
  • 1/3 cup (80 ml) lavender honey
  • 6 tablespoons (85 g) unsalted butter, cut into pieces

Instructions

  1. Prepare the crust: In a food processor, pulse the flour, sugar, and salt to combine. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse briefly, then drizzle in ice water 1 tablespoon at a time only if the dough doesn’t hold together when pinched. Transfer the dough to a floured surface and gently knead once to bring it together.
  2. Chill and roll out: Flatten the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  3. Preheat oven to 350°F (175°C). Remove chilled dough and roll out on a lightly floured surface into a 12-inch circle. Carefully transfer to tart pan, pressing into edges without stretching. Trim excess dough and prick base lightly with a fork.
  4. Blind bake the crust: Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 10 minutes until golden and firm. Let cool slightly.
  5. Make the lemon curd filling: In a medium saucepan, whisk eggs, sugar, lemon juice, and lemon zest. Cook over low heat, stirring constantly, until thickened to coat the back of a spoon (about 8-10 minutes, around 170°F). Do not boil.
  6. Remove from heat and stir in lavender honey and butter pieces until melted and incorporated. Strain curd through fine mesh sieve into a bowl.
  7. Assemble and chill: Pour warm curd into cooled tart shell, smooth top with spatula. Cover loosely with plastic wrap and refrigerate at least 3 hours until set.
  8. Serve: Remove tart from pan, transfer to serving plate, garnish with fresh lavender sprigs or thin lemon slices if desired.

Notes

Cook lemon curd on low heat and stir constantly to avoid curdling. Use cold butter for flaky crust. Blind bake crust to prevent sogginess. Lavender honey adds subtle floral notes; adjust amount to taste. For gluten-free crust, substitute flour with almond flour. For dairy-free, use coconut oil and dairy-free honey alternatives.

Nutrition

Keywords: lavender honey, lemon curd tart, buttery crust, homemade tart, floral dessert, easy lemon tart, spring dessert

Find it online: https://tessierecipes.com/perfect-lavender-honey-lemon-curd-tart-recipe-easy-homemade-tart-with-buttery-crust/