🌸 Lemon & Lavender Flower Shortbread Tart

Easter is the perfect time to celebrate the beauty of spring with light, colorful, and creative treats. If you’re looking to move beyond the usual chocolate eggs and bunny cupcakes, this Lemon & Lavender Flower Shortbread Tart is a unique, elegant dessert that captures the freshness of the season. Topped with delicate edible flowers, it’s as beautiful as it is delicious — a showstopper for your Easter table.

✨ Ingredients:

For the Shortbread Crust:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup powdered sugar
• 2 cups all-purpose flour
• ¼ tsp salt
• 1 tsp dried edible lavender buds (optional, for extra floral touch)

For the Lemon Curd:

• ¾ cup fresh lemon juice (about 3–4 lemons)
• Zest of 2 lemons
• ¾ cup sugar
• 3 large eggs
• ½ cup unsalted butter, cubed

For Decoration:

• Edible flowers: pansies, violas, nasturtiums, borage, or marigold petals
• Fresh mint leaves (optional)
• Powdered sugar, for dusting

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🌿 Instructions:

1. Make the Shortbread Crust:

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, beat together the butter and powdered sugar until light and creamy.
3. Mix in the flour, salt, and lavender until a soft dough forms.
4. Press the dough evenly into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork.
5. Bake for 18–22 minutes, or until lightly golden. Let cool.

2. Prepare the Lemon Curd:

1. In a medium saucepan, whisk together lemon juice, zest, sugar, and eggs.
2. Cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (about 8–10 minutes).
3. Remove from heat and stir in the butter, one piece at a time, until smooth.
4. Pour the curd into the cooled crust and chill for at least 2 hours until set.

3. Decorate:

1. Just before serving, gently place edible flowers and mint leaves over the set curd.
2. Lightly dust with powdered sugar for a soft, springtime finish.

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🌸 Tips:

• Use only certified edible, pesticide-free flowers from a trusted source.
• Add a little honey drizzle or a lavender-infused whipped cream on the side for extra indulgence.
• This tart is best enjoyed the same day it’s decorated, so the flowers stay fresh.