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Home » Easter Inspiration » Lavender Lemon Easter Tart

Lavender Lemon Easter Tart

Published: Apr 1, 2022 by Genevieve Morrison · This post may contain affiliate links

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This rustically elegant lavender lemon Easter tart recipe is, bright, floral, and such an original Easter dessert! It’s sweet and tart, can be made a full day ahead, and will make your entire kitchen smell like an enchanting field of lavender!

A lavender lemon Easter tart, garnished with flowers, berries and chocolate eggs on a table with a lace cloth.
Contents hide
1 The Process
2 Ingredient Notes
3 How to Make This Easter Tart – Step by Step
4 Common Questions
5 Helpful Tips
6 A Few More Tasty Easter Recipes

Lavender Lemon Easter Tart

Imagine spring sunshine, wind blowing through lavender fields, and little cotton-tailed Easter rabbits bouncing through the flowers while you sip a glass of fresh lemonade. This is what I think about when I taste this Easter tart! It’s such a delightful experience.

I’m going to serve this with my Easter dinner this year. I’m making rosemary lamb chops with a lovely Easter salad and lemon turmeric pearl couscous!

This recipe is also easily made into lemon bars, instead of a tart, if you don’t have a tart tin or would rather have everything pre-cut and easy to serve right away.

A slice of lavender lemon Easter tart on a plate, garnished with berries, flowers and chocolate eggs.

The Process

First, we’ll make lavender sugar in a food processor.

Next, we’ll mix the dough, press it into a tart tin, weigh the dough down with pie weights (or rice like I do), and bake.

Then, we’ll whisk together lemon juice, eggs, lavender sugar, and flour, and pour it into our baked tart crust.

Finally, we’ll bake the tart, allow it to cool and set for 4 hours and serve.

Ingredient Notes

7 ingredients on a tables with lables describing what they are.

Eggs – Use “jumbo” ones.

Lavender – This is dried, organic, food-grade lavender. If you can’t find it in a local store, you can easily find it on Amazon.

Vanilla Extract – Use a high-quality real extract. Not imitation.

Butter – Use a salted butter.

How to Make This Easter Tart – Step by Step

A collage of 4 numbered images showing how to make lavender sugar and dough.

1. Preheat oven to 350 F. (175 C.) Pour ½ cup sugar and 2 tsp. dry culinary lavender into a food processor. Pulse on a purée setting until lavender is very chopped into the sugar, about 30 seconds.

2. Pour lavender sugar and 1 cup white granulated sugar into a mixing bowl. Mix until fully incorporated.

3. In a separate mixing bowl, add 4 oz. melted butter, ¼ cup mixed lavender sugar, and 1 tsp. vanilla extract. Once combined, add 1 cup flour and mix into a smooth, crumbly dough. Refrigerate for 10-15 minutes. 

4. Cut a circle of wax paper and place it in the tart tin. You only want it to go halfway up the sides. This is optional. I just find it makes removing the tart much easier later.

A collage of 4 numbered images showing how to prepare dough and custard.

5. Press dough evenly into the tart tin, working it up the sides and all around the interior. If the dough is still a little sticky, simply lay a sheet of cellophane over it while you press it into shape.

6. To prevent the tart dough from rising while it bakes, line the uncooked tart dough with foil or wax paper. 

7. Then, add pie weights on top, or just fill it with rice like I’ve done. You can also use dry beans or even popcorn. Bake for 25-30 minutes. If you use wax paper for your weight, it will be done closer to 25 minutes. If you use foil, it will be done closer to 30 minutes.

8. While dough bakes, add zest from 1 lemon, ½ cup fresh lemon juice and 4 eggs to the remaining lavender sugar. Whisk together. Then, gently whisk in ¼ cup flour until thoroughly combined. It will seem very liquidy for a custard base. Don’t worry, it’s supposed to.

A collage of 2 numbered images showing how to fill and bake an Easter tart.

9. Once crust is ready, carefully remove tin from the oven and remove the weight you chose. Place tin on a baking sheet for easy placement back into the oven (mine has a rack, but you can place on a sheet without a rack). Carefully pour liquid custard into the crust, then very carefully place tart back into the oven.

10. Reduce temperature to 325 F. (160 C.) and bake for 30 minutes. Once done, remove from oven and allow it to cool for 10-20 minutes. Cover with cellophane, chill for 4 hours, remove from tin and serve.

A cooked lavender lemon Easter tart beside a tea towel.

Common Questions

1. Does the tart need to be refrigerated?

Yes. This dessert must be refrigerated until served, or the custard will become jiggly and soft. 

2. If I wanted to make mini tarts in cupcake tins, would the cook time be the same?

Yes, as long as you’re adding only an inch to 1½ inches of custard. Just be sure to use parchment cupcake liners, otherwise, they’ll be tricky to remove.

3. How long will it keep in the fridge?

It will stay fresh when covered with cellophane for 1-2 days.

4. Can the dough be frozen for later?

Yes it can! If placed in a ziplock bag, it will be fine to use within 4-6 months. Simply thaw at room temperature for 1-2 hours.

5. Where can I find culinary lavender?

If you can’t find organic, culinary lavender in a store nearby, you can find it on Amazon.

6. Where can I find the little chocolate Easter eggs for garnish?

I used Lindt’s Pastel Mini Eggs, but you can also use Jordan almonds for a similar look if you can’t find the same Pastel Mini Eggs.

Helpful Tips

1. Don’t be worried if your tart dough isn’t thoroughly cooked before adding your custard. It doesn’t have to be. It will bake completely when you’re baking the full tart with custard.

2. If you’re using tin foil with your pie weights, make sure not to press it too hard into the dough, and don’t wrap it tightly around the edges. You don’t want the dough to stick to it once removed.

A fork with a piece of lavender lemon Easter tart beside a slice garnished with flowers, berries and chocolate eggs on a plate.

For more inspiration, subscribe to my newsletter, and follow me on Instagram, on Pinterest, tiktok, and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A Few More Tasty Easter Recipes

  • 3 seared lamb chops in a bowl with pearl couscous on a table cloth, with flowers in the background.
    Perfectly Pan-Seared Rosemary Lamb Chops
  • 13 beautifully garnished crostini on a marble plate.
    Colorful Easter Crostini – 3 Ways!
  • A salad with 3 small deviled eggs in a white bowl.
    Easter Salad with Deviled Quail Eggs
  • A wooden bowl of turmeric pearl couscous beside flowers on a lace tablecloth.
    Lemon Turmeric Pearl Couscous
A lavender lemon Easter tart, garnished with flowers, berries and chocolate eggs on a table with a lace cloth.

Lavender Lemon Easter Tart

This rustically elegant lavender lemon Easter tart recipe is, bright, floral and such an original Easter dessert! It’s sweet and tart, can be made a full day ahead, and will make your entire kitchen smell like a field of lavender!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: International
Diet: Low Lactose
Prep Time: 30 minutes minutes
Cook Time: 1 hour hour
Cooling time: 4 hours hours 30 minutes minutes
Total Time: 5 hours hours 50 minutes minutes
Servings: 8 slices
Calories: 354kcal
Author: Genevieve Morrison

Equipment

  • 1 food processor
  • 2 mixing bowls
  • 1 tart tin
  • 1 whisk
  • 1 mixing spoon
  • 1 8 oz. measuring cup
  • 1 baking sheet
  • 1 lemon zester
  • 1 lemon juicer
  • tin foil
  • wax paper
  • cellophane
  • pie weights or dry rice, dry beans or popcorn

Ingredients

  • 1¼ cups flour not packed
  • 4 oz. salted butter melted
  • 4 eggs large
  • 2 tsp. dry culinary lavender
  • 1 tsp. real vanilla extract
  • ½ cup fresh lemon juice about 4-5 lemons
  • 1½ cups white granulated sugar
  • zest from 1 lemon
  • blackberries optional for garnish
  • blueberries optional for garnish
  • chocolate eggs optional for garnish

Instructions

  • Preheat oven to 350 F. (175 C.) Pour ½ cup sugar and 2 tsp. dry culinary lavender into a food processor. Pulse on a purée setting until lavender is very chopped into the sugar. About 30 seconds.
  • Pour lavender sugar and 1 cup white granulated sugar into a mixing bowl. Mix until fully incorporated.
  • In a separate mixing bowl, add 4 oz. melted butter, ¼ cup mixed lavender sugar and 1 tsp. vanilla extract. Once combined, add 1 cup flour and mix into a smooth, crumbly dough. Refrigerate for 10-15 minutes. 
  • Cut a circle of wax paper and place it in the tart tin. You only want it to go halfway up the sides. This is optional. I just find it makes removing the tart much easier later.
  • Press dough evenly into the tart tin, working it up the sides and all around the interior. If the dough is still a little sticky, simply lay a sheet of cellophane over it while you press it into shape.
  • To prevent the tart dough from rising while it bakes, line the uncooked tart dough with foil or wax paper. Then, add pie weights on top. Bake for 25-30 minutes. If you use wax paper for your weight, it will be done closer to 25 minutes. If you use foil, it will be done closer to 30 minutes.
  • While dough bakes, add zest from 1 lemon, ½ cup fresh lemon juice and 4 eggs to the remaining lavender sugar. Whisk together. Then, gently whisk in ¼ cup flour until thoroughly combined. It will seem very liquidy for a custard base. Don’t worry, it’s supposed to.
  • Once crust is ready, carefully remove tin from the oven and remove the weight. Place tin on a baking sheet for easy placement back into the oven. Carefully pour liquid custard into the crust, then very carefully place tart back into the oven.
  • Reduce temperature to 325 F. (160 C.) and bake for 30 minutes. Once done, remove from oven and allow it to cool for 10-20 minutes. Cover with cellophane, chill for 4 hours and serve.

Notes

Don’t be worried if your tart dough isn’t thoroughly cooked before adding your custard. It doesn’t have to be. It will bake completely when you’re baking the full tart with custard.
If you’re using tin foil with your pie weights, make sure not to press it too hard into the dough, and don’t wrap it tightly around the edges. You don’t want the dough to stick to it once removed.
Keep tart covered with cellophane and refrigerated until serving.
Tart will last for 1-2 days.
 
This recipe may contain affiliate links.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.

Nutrition

Serving: 1slice | Calories: 354kcal | Carbohydrates: 54g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 123mg | Potassium: 72mg | Fiber: 1g | Sugar: 38g | Vitamin A: 478IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg
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Comments

  1. Cindi

    April 09, 2025 at 1:03 pm

    How is it dairy free with butter?

    Reply
    • Genevieve Morrison

      April 12, 2025 at 1:16 am

      Great question! I realized I originally made the recipe with vegan butter, but used dairy butter for when I photographed everything and wrote the final recipe. Thank you for catching that! Suffice it to say, you can swap dairy butter with vegan butter and the recipe is just a good.

      Reply
5 from 3 votes (3 ratings without comment)

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