• Preheat the oven to 350 F and prepare a rectangle 14.4"x 5.9" (or similar in size) tart pan with non-stick spray. Place all the crust ingredients into a food processor and pulse until a dough forms. Press the dough evenly up the sides of the tart pan and the bottom. Place the tart pan on a baking sheet and bake the crust for 12-14 minutes or until golden brown. The crust might seem too stiff and overbaked but it will soften up as it chills with the filling, trust me!
• While the crust is baking, zest your lemons and then juice them. Whisk together the juice, zest, eggs, egg yolks (TIP: I saved the egg whites for future recipes), sugar, butter, lavender and salt into a pot or large saucepan. Cook until the mixture thickens, about 4-6 minutes stirring frequently. Once the curd has thickened and coats the back of a spoon, pour it through a fine mesh strainer to remove all the chunks and then transfer the smooth curd to the tart and use a spatula to spread it evenly. Cover and chill the tart in the refrigerator for at least two hours or preferably overnight.

  Top with desired toppings and serve!

Notes

• If you don't have a fine mesh strainer, be sure to whisk the curd continuously to avoid clumping. Your curd won't be as smooth but it will work.
• My tart pan is 1.5" deep, if yours is not as deep, consider cutting the curd recipe in half.