Ingredients:
For the Crust:
250g all-purpose flour
125g cold butter, cubed
50g sugar
1/4 teaspoon salt
1 egg yolk
1-2 tablespoons cold water
For the Filling:
1 cup lemon juice (about 4 lemons)
1 tablespoon lemon zest
1 cup granulated sugar
1/4 cup all-purpose flour
4 large eggs
1/2 cup heavy cream
1 tablespoon dried lavender (culinary grade)
For Garnish:
Fresh lavender sprigs
Lemon zest
Instructions:
Prepare the Crust:
Preheat the oven to 190°C (375°F). Combine flour, sugar, and salt in a food processor. Add butter and pulse until mixture resembles coarse crumbs.
Mix egg yolk with 1 tablespoon cold water and add to the flour mixture. Pulse until dough comes together. Add more water if needed.
Roll out dough and fit into a 23 cm (9-inch) pie dish. Chill for 30 minutes.
Prepare the Filling:
In a bowl, whisk together lemon juice, lemon zest, sugar, flour, eggs, and heavy cream until smooth.
Stir in dried lavender.
Assemble and Bake:
Pour filling into the chilled crust. Bake for 40-45 minutes or until the filling is set and slightly golden on top. Allow to cool before serving.
Garnish and Serve:
Garnish with fresh lavender sprigs and additional lemon zest before serving.