prep: 20 minutes, plus 30 minutes cooling
cook: 40 minutes
cool: 2 hours
Homemade Pie Crust or Tart Shell, or 1 store-bought refrigerated pie crust
lemon curd
2 large eggs
2 large egg yolks
¾ cup sugar
2 teaspoons grated lemon zest
⅓ cup fresh lemon juice
½ teaspoon ground lavender
2 tablespoons heavy cream
8 tablespoons (1 stick) unsalted butter, cut into pieces
Whipped cream for serving (optional)
1. Fit the dough into an 8-inch tart pan, preferably with a removable bottom, and blind bake according to the recipe (for the homemade doughs) or the package directions for the store-bought. Set aside to cool until ready to fill.
2. In a medium stainless steel bowl or the top of a double boiler, whisk together the whole eggs, egg yolks, sugar, lemon zest, lemon juice, lavender, and cream until well combined, about 1 minute.
3. Nest the bowl over a pot of simmering water (the bowl should not touch the water) and whisk constantly while cooking until the mixture becomes thick, 15 to 20 minutes. It should coat the back of a spoon.
4. Remove the bowl from the heat and whisk vigorously for 30 seconds to release some heat. Set a fine-mesh sieve over another bowl and strain the lemon mixture immediately through the sieve into the second bowl. Add the butter and whisk until smooth and shiny, 2 to 3 minutes. Let the mixture cool completely. (This lemon curd filling may be made ahead and stored covered in the refrigerator for up to 5 days.)
5. Pour the filling into the tart shell and spread it out evenly. Refrigerate for at least 2 hours to set before serving.
6. Slice and serve with whipped cream, if desired.
7. Store covered in the refrigerator for up to 3 days.
Makes 6 to 8 servings
TIP: Garnish with lavender flowers, if desired.