Easy recipes, dining projects and food publications by Clementine Day.

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A Lot On My Plate


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︎Copyright Some Things I Like to Cook 2020

Lemon & Lavendar Curd Tart

The lemon tree that hangs over my fence is laden with fruit at the moment. I always feel so lucky to get fruit and vegetables straight from their plant. Feels like such a gift, much more satisfying than a shop.

This curd uses quite a few eggs, so it’s perfect if you’ve got plenty to use up or if you have little egg laying chickens. I use fresh lavender from my garden in this, but you could use dried lavender too. Lemon can be easily swapped for any citrus, so don’t be shy to play around with it. My only recommendation is that if you choose to use a sweeter or less tart citrus like orange or blood orange, mix it with some lemon juice so you don’t lose the tang.

P.s. you can use the 6 leftover egg whites to make my pavlova!


1 1/3rd cups lemon juice, about 8-10 lemons
6 eggs
6 egg yolks
300g butter
1 1/3rd cups of sugar
About 10-15 lavender flowers

Tart base:
150g plain flour
110g brown sugar
50g dessicated coconut
125g unsalted butter (melted)
pinch of salt


In a bowl, add sugar and half of your lavender. Using your fingers, rub your lavender into the sugar, releasing the oils and fragrance. You may notice the sugar goes slightly purple. You want to break down the lavender as much as possible here.

In a saucepan, combine eggs, yolks, lemon juice, sugar and lavender, whisking over a low heat until combined and begins to thicken slightly.

Add in butter and using a wooden spoon, stir constantly until thickened. The curd should coat the back of the wooden spoon. This can take 20-25 minutes. Strain the curd through a sieve to remove any blobs of egg and lavender buds.

Set aside to cool. It will continue thickening as it cools.

For the base, preheat oven to 180 C

Combine all dry ingredients. Melt butter and combine with dry ingredients.

Into a tart tin with a loose base, press the mixture into the base and up the sides as evenly as possible.

Bake in oven for 15-18 minutes until golden. Be careful here because it can go from golden to burnt pretty quickly.

Remove from oven and leave to cool in tin. Once cool enough, I like to refrigerate the base for 30-60 minutes to help make it a little less fragile for removing it from the tin.

Remove from tin and fill with cooled curd. Pull apart the buds from your remaining lavender and sprinkle over the top, a little lemon zest is nice on here too. You may want to refrigerate the start to help the curd set for easier slicing.