For the Crust:

• 1⁄3 cup Powdered Sugar
• 10 Tbsp Unsalted Butter, chilled
• 11⁄8 cups All-Purpose Flour
• 21⁄2 tsp Cornstarch
• 1⁄2 tsp Salt
• 2 tsp Dried Lavender Leaves, finely chopped

Lemon Curd Ingredients:

• 1 Tbsp Gelatin Powder
• 2 Tbsp Tequila
• 3 ea Eggs
• 4 ea Egg yolks
• 1 cup Sugar
• 1⁄2 tsp Salt
• 3⁄4 cup Lemon Juice
• 1⁄2 cup Unsalted Butter, cubed

Crust Instructions:

In a stand-up mixer add the butter and sugar and whip on low speed until combined. Whip on medium-high speed for 10 minutes, scraping down the bowl every few minutes. Add the remaining ingredients and whip on low speed until it forms a smooth dough.

Add parchment to an 8x8 inch baking pan. (Tip: cut the paper about 12x12 inch, make a slit at each corner, this will create wings, which will go up the side of the baking pan and help with removing later). Break up pieces of dough and press into the pan to the edges, covering the bottom with an even thickness. Place the pan in the refrigerator for 30 minutes to rest.

Preheat the oven to 350°F.

Bake the crust in the oven for 10 minutes or until golden brown. Remove from the oven and let cool.

Lemon Curd Instructions:

In a small bowl add the gelatin powder and slowly pour in the tequila, mixing with a fork until combined. Allow to rest for 15 minutes.

In another small bowl, combine the eggs, egg yolks, sugar, and salt and whisk together.

Place the lemon juice in a small saucepan and bring to a simmer. Carefully pour half of the simmering lemon juice over the egg mixture and quickly whisk together to temper the eggs. Add the lemon and egg mixture back to the pot with the remaining lemon juice. On low heat, cook for 5 minutes, or until it thickens, mixing constantly. Add the bloomed gelatin (from step 1) to the pot and return to a simmer. Remove the pan from the stove and stir in the butter, one cube at a time. Strain the lemon mix and pour over the baked crust, using a spatula to spread the mixture so it’s nice and even. Place the tart in the refrigerator for at least an hour or until set.

Remove from the refrigerator, dust with powdered sugar, cut into desired size and serve.