Lavender-Honey Lemon Tart
Preheat oven to 275°F. Thinly slice a small lemon, discarding ends. In a large straight-sided skillet heat 1/4 cup lavender honey from Step 3 and 1/4 cup water just to boiling, stirring to dissolve honey. Add lemon slices to skillet. Remove from heat and let stand 10 minutes. Line a baking sheet with parchment paper. Remove lemon slices from syrup; arrange in a single layer on prepared baking sheet. Bake 30 to 40 minutes or until lightly browned, turning once halfway through baking. Check slices every ten minutes, because some will brown more quickly than others. Remove as they brown.