Lavender Lemon Tartlets

Lavender pate sucree tartlets filled with lemon curd and topped with lavender infused whipped cream.

Blind bake your favorite tart dough recipe and be sure to mix baking lavender into dough before baking.

Lemon Curd
Ingredients
8 large egg yolks
Finely grated zest of 2 lemons
1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
1 cup sugar
1/8 teaspoons salt
1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces

Directions
Combine yolks, lemon zest, lemon juice, and sugar in a bowl set over a double boiler; whisk to combine. Cook, stirring constantly (be sure to scrape the sides of the bowl regularly), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and/or registers 160 degrees on an instant-read thermometer. Remove bowl from heat and add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.
Adapted from: Martha Stewart

Lavender Whipped Cream
Ingredients
1 cup heavy cream
1 tablespoon baking lavender
1 tablespoon powdered sugar
Lavender for garnish

Directions
Combine cream and lavender. Cover and infuse to taste. Strain lavender from cream. Whip cream a bit and then add sugar, continuing to whip until cream holds wet stiff peaks.