Lemon Curd Tartlets with Candied Lavender

Dessert | Makes 8 tartlets

These elegant tartlets showcase silken lemon curd—a dessert that practically tastes like the Bee's Knees in edible form. The bright acidity and sunny flavor of the lemon echoes the cocktail perfectly, while candied lavender on top provides the botanical flourish that ties everything together. Buttery pastry shells make these feel special enough for any occasion.

Ingredients

• 1 package (8 oz) frozen mini tartlet shells
• 3 tablespoons unsalted butter
• 3 tablespoons honey
• 2 large eggs
• 1 egg yolk
• ¼ cup fresh lemon juice
• 1 tablespoon fresh lemon zest
• Pinch of sea salt
• For candied lavender: 1 tablespoon dried culinary lavender buds
• 2 tablespoons egg white, lightly beaten
• 3 tablespoons granulated sugar
• Whipped cream for serving (optional)

Instructions

1. Bake tartlet shells according to package directions. Set aside.
2. For candied lavender: toss lavender buds with egg white, then roll in granulated sugar. Spread on a parchment-lined plate to dry for at least 2 hours.
3. Make lemon curd: combine butter and honey in a heatproof bowl. Set over a pot of simmering water (creating a double boiler).
4. Whisk together eggs, egg yolk, lemon juice, lemon zest, and sea salt in another bowl.
5. Slowly whisk egg mixture into the butter-honey mixture.
6. Cook over gentle heat for 8-10 minutes, stirring constantly, until thickened and it coats the back of a spoon.
7. Remove from heat and strain through a fine-mesh sieve.
8. Spoon warm lemon curd into baked tartlet shells.
9. Refrigerate for at least 2 hours until set.
10. Just before serving, top each tartlet with a spoonful of whipped cream and a few candied lavender buds.