Lavender and Meyer Lemon Tart with Thyme Crust Recipe

Lavender and Meyer Lemon Tart with Thyme Crust

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Lavender and Meyer Lemon Tart with Thyme Crust is a showstopper that balances bright citrus, earthy herbs, and a touch of elegance. Perfect for USA Easter gatherings, Mother’s Day, or dinner parties, it’s a gluten-free-friendly dessert that’s as easy to customize as it is to fall in love with.

Lavender and Meyer Lemon Tart with Thyme Crust Recipe
Lavender and Meyer Lemon Tart with Thyme Crust Recipe
Lavender and Meyer Lemon Tart with Thyme Crust Recipe
Lavender and Meyer Lemon Tart with Thyme Crust Recipe
Lavender and Meyer Lemon Tart with Thyme Crust Recipe
Lavender and Meyer Lemon Tart with Thyme Crust Recipe

Why You’ll Love This Lavender and Meyer Lemon Tart

  • Unexpected flavors: Fragrant lavender and thyme elevate classic citrus.
  • Texture contrast: Crisp, savory crust meets velvety lemon curd.
  • Make-ahead ease: Prep components ahead for stress-free entertaining.

Lavender and Meyer Lemon Tart with Thyme Crust Recipe Overview

| Prep Time | PT30M |
| Cook Time | PT40M |
| Total Time | PT1H10M |
| Type | Dessert |
| Cuisine | Fusion (French-American) |
| Yield | 8 servings |
| Calories | Approx. 320 per serving |

Ingredients

For the Thyme Crust:

  • 1 ½ cups (180g) all-purpose flour (or gluten-free 1:1 blend)
  • ½ cup (113g) cold unsalted butter, cubed (or coconut oil for vegan)
  • 2 tbsp granulated sugar
  • 1 tbsp fresh thyme leaves
  • ¼ tsp salt
  • 3–4 tbsp ice water

For the Lavender Lemon Filling:

  • 4 large eggs
  • ¾ cup (150g) granulated sugar
  • Zest of 3 Meyer lemons (or regular lemons)
  • ½ cup (120ml) Meyer lemon juice
  • ¼ cup (57g) unsalted butter, melted
  • 1 tsp culinary lavender buds (or ½ tsp lavender extract)

Optional Garnish:

  • Fresh thyme sprigs
  • Lavender buds
  • Whipped cream

Step-by-Step Instructions

1. Make the Thyme Crust

  • In a food processor, pulse flour, sugar, thyme, and salt. Add butter until crumbs form. Drizzle in ice water until dough comes together.
  • Roll into a disc, wrap, and chill 30 minutes. Press into a 9-inch tart pan. Freeze 15 minutes.
  • Preheat oven to 375°F (190°C). Bake crust 20–25 minutes until golden. Cool.

2. Prepare the Filling

  • Whisk eggs, sugar, lemon zest/juice, and lavender in a bowl. Slowly mix in melted butter. Strain into a saucepan.
  • Cook over medium-low heat, stirring constantly, until thickened (8–10 minutes). Pour into cooled crust.

3. Chill & Serve

  • Refrigerate tart 2+ hours until set. Garnish with thyme and lavender buds. Serve with whipped cream!

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FAQs:

Q: Can I use regular lemons instead of Meyer lemons?
A: Yes! Use ½ cup regular lemon juice + 1 tbsp orange juice for similar sweetness.

Q: How to make the crust vegan?
A: Swap butter with coconut oil and ensure sugar is vegan-friendly.

Q: Can I make this tart ahead?
A: Bake the crust and filling up to 2 days in advance. Assemble before serving.

Q: Is lavender essential here?
A: For a subtler flavor, reduce to ½ tsp buds or omit entirely.

Final Touches & Tips

Pair with a crisp prosecco or herbal tea. Perfect for bridal showers, picnics, or a cozy night in!

Ready to Bake?
This Lavender and Meyer Lemon Tart with Thyme Crust is a fragrant, citrusy masterpiece. Share your creation on Instagram with #LavenderLemonTart—we’d love to see it! Craving more? [Explore our Spring Desserts] or [Subscribe] for weekly recipe magic.

Keywords emphasized: Lavender and Meyer Lemon Tart with Thyme Crust, citrus dessert, herb-infused crust, gluten-free tart, spring dessert, easy entertaining.