Lavender-Honey Lemon Tart


There's something about a fruit tart that feels elevated even when there's nothing fussy or difficult about putting it together. Take this one to new heights with a drizzle of lavender-infused honey and a few candied lemon slices.

Hands On Time:
10 mins
Total Time:
6 hrs


  • 1 cup all-purpose flour

  • ¼ cup powdered sugar

  • ¼ teaspoon salt

  • ½ cup unsalted butter, melted

  • ¾ cup honey

  • 3 tablespoon food-grade dried lavender buds

  • 1 teaspoon unflavored gelatin

  • 4 large eggs

  • ¾ cup granulated sugar

  • 4 lemons (2 tsp. zest, 3/4 cup juice)

  • 2 tablespoon unsalted butter, cut into pieces

  • Whipped cream

  • Candied Lemons (see recipe)


  1. 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.

  2. 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.

  3. 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.

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

  5. 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.)

  6. 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.

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

    Lavender-Honey Lemon Tart
    Carson Downing

Candied Lemons

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.

Nutrition Facts (per serving)

386 Calories
18g Fat
55g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 386
% Daily Value *
Total Fat 18g 23%
Saturated Fat 10g 50%
Cholesterol 133mg 44%
Sodium 112mg 5%
Total Carbohydrate 55g 20%
Total Sugars 41g
Protein 6g
Vitamin C 20mg 100%
Calcium 35mg 3%
Iron 1.4mg 8%
Potassium 114mg 2%
Fatty acids, total trans 1g
Folate, total 46mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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