1 ½ C War Eagle Mill all-purpose flour
1/3 C Wholesome powdered sugar
½ tsp. kosher salt
1 Tbsp. culinary grade bulk lavender
¾ C Organic Valley unsalted butter, cold, cut into small pieces
1 tsp. Frontier Co-op vanilla extract
In a food processor, add your flour, sugar, salt, and lavender.
Add in your butter and vanilla extract. Process for 15-20 seconds or until the dough comes together. Remove from food processor.
Shape into a disc and wrap in plastic wrap. Place in freezer for 15-20 minutes.
Preheat oven to 375.
Spray a tart pan with cooking spray and pat dough down to make the crust.
Spray a piece of parchment paper and place on top of the dough. Add weights or beans and bake for 20 minutes.
Remove parchment paper and place back in the oven for 5 minutes.
Remove and let stand on a wire rack until cool.
3 organic lemons
1 ½ C Wholesome granulated sugar
½ C Organic Valley unsalted butter, room temperature
4 Farmers Hen House large eggs
½ C lemon juice from the 3 lemons
1/8 tsp. kosher salt
2 Tbsp. Let’s Do Organic cornstarch
2 Tbsp. pink House Alchemy lavender syrup
Using a peeler, remove the zest of the lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F.
At the 7 minute mark, mix your cornstarch and lavender syrup together to make a slurry.
Pour slurry into mixture and continue to cook and whisk for 3 more minutes. Remove from the heat pour into cooled tart shell. Spread evenly and allow to sit at room temperature for 30 minutes. You can now place it in the fridge until you are ready to eat. Allow to refrigerate for at least 2-3 hours to firm up.