FOR THE FILLING…
2 tbsp lemon zest (about one large lemon’s worth) 6 large eggs ½ cup of local honey ½ cup freshly squeezed lemon juice ¾ cup unsalted butter Zest the lemons, squeeze the juice and set aside. In a medium bowl, whisk together the eggs, and set aside. Heat a pan on medium low, and melt the butter. Once melted, add in the rest of the ingredients, stirring constantly so the egg doesn’t overcook and get lumpy. Be patient—this takes a little while. Continue to cook and stir until the mixture has thickened and is just beginning to bubble ever so slightly. Remove from the heat and strain through a sieve into a bowl, or you can also whir it up quickly with an immersion blender to make it extra smooth. Set aside and let cool before filling the tart crusts.
FOR THE CRUST…
1 ½ cups all-purpose flour ¼ cup cane sugar ½ tsp sea salt ½ cup unsalted butter, cold and cut into chunks 1 large egg yolk 1 to 2 tbsp ice water, as needed 1 tbsp dried lavender petals Preheat your oven to 350 F and lightly grease six 4-inch by 7.5-inch tart tins with removable bottoms (this is not necessarily needed if they’re non-stick). In a mixer, food processor or by hand, mix together the flour, salt and sugar. Cut in the butter
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