Lavender-Honey Lemon Tart

In a medium bowl whisk together flour, powdered sugar, and 1/4 tsp. salt. Stir in melted butter until dough comes together. Press dough evenly into bottom and up sides of a 14x4-inch rectangular or 9-inch round tart pan with removable bottom. Refrigerate crust at least 20 minutes or until firm.

Preheat oven to 350°F. Prick bottom of crust all over with a fork. Line crust with foil or parchment paper; fill with pie weights or dried beans. Bake 20 minutes. Remove foil and pie weights; bake 10 to 15 minutes more or until golden. Let cool on a wire rack.

For lavender honey: In a small saucepan combine honey and lavender buds. Heat over medium until honey simmers. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 15 minutes. Pour honey through a fine-mesh sieve to remove lavender; discard lavender. Set honey aside.

In a small bowl sprinkle gelatin over 4 teaspoons cold water; set aside.

In a medium saucepan whisk together eggs, granulated sugar, and lemon zest until combined. Whisk in lemon juice. Cook over medium, whisking constantly, 6 to 8 minutes or until thick and creamy. (Lemon curd will coat the back of a spoon, and a streak will remain visible if you run your finger across the spoon.)

Remove from heat; stir in cut-up butter until it melts into curd. Stir in gelatin until combined. (The heat will melt gelatin.) Pour curd into cooled crust. Refrigerate tart 4 hours or until completely set.

Top tart with whipped cream and Candied Lemons. Drizzle with remaining lavender honey. Serves 8.