Ingredients
Scale
- For the Crust:
- 1 ½ cups almond flour
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- Pinch of salt
- For the Filling:
- 1 cup granulated sugar
- ½ cup fresh lemon juice
- Zest of 2 lemons
- 4 large eggs
- ½ cup unsalted butter, cut into cubes
- 1 tablespoon culinary grade dried lavender
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, sugar, and salt. Add the melted butter and mix until the mixture resembles wet sand.
- Press the mixture evenly into the bottom and sides of a tart pan. Prick the bottom with a fork. Bake for 15 minutes with pie weights, then 5-7 minutes without until golden.
- In a saucepan, combine sugar, lemon juice, lemon zest, and lavender. Cook over medium heat until sugar dissolves. In a bowl, whisk eggs and temper them with a bit of the warm mixture before combining.
- Return the saucepan to heat, adding butter gradually while stirring, until thickened (5-7 minutes). Be careful not to boil.
- Pour filling into the crust and bake for 20-25 minutes until set around edges. Cool completely, then refrigerate for at least 2 hours before serving.
Notes
- Use high-quality ingredients for the best flavor.
- Culinary grade lavender is essential; avoid non-culinary types to prevent a soapy taste.
- Avoid overbaking the crust and filling to prevent dryness.
- Cool completely before refrigerating to avoid condensation.
- Garnish with fresh lavender or powdered sugar for presentation.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg