Lemon Bar Tart

50

This Lemon Bar Tart begins with a shortbread crust infused with a hint of lavender and made sweet with a touch of honey then filled using my favorite lemon bar recipe.

8
For the crust
3/4 C. + 2 tbsp. all-purpose flour
1 tbsp. cornstarch
1/4 tsp. kosher salt (a little more, if you like it salty)
1/2-1 tbsp. fresh lavender, finely chopped
6 tbsp. unsalted butter, room temperature, and sliced into tablespoon sized pieces
1 tbsp. honey
1/3 C. powdered sugar
For the filling
4 large eggs, room temperature
1 1/4 C. granulated sugar
1 tbsp lemon zest
1/2 C. fresh lemon juice
1/2 C. flour
Preheat oven to 350° f. and spray a 9" tart pan with cooking spray. In a medium sized bowl, whisk together flour, cornstarch, and salt. Whisk/toss in lavender. Set aside. In a food processor (I used a Ninja...
See the full directions on my site
Nutritions

Calories
305

Sodium
115mg
4% DV

Fat
9g
13% DV

Protein
5g
11% DV

Carbs
52g
17% DV

Fiber
3g
12% DV