Preheat your oven to 350°F (175°C).

In a food processor, combine ½ cup granulated sugar with 2 teaspoons of dried culinary lavender. Pulse until finely chopped.

In a mixing bowl, combine the lavender sugar with 1 cup of granulated sugar. Mix well.

In a separate bowl, mix melted butter, ¼ cup lavender sugar, and a splash of vanilla extract. Gradually add 1 cup of all-purpose flour.

Chill the dough for 10-15 minutes before pressing it into a tart tin.

Press the dough evenly into the bottom and up the sides of the tart tin.

Bake the crust covered with foil for 25-30 minutes until lightly golden.

Meanwhile, whisk together lemon zest, lemon juice, eggs, and remaining lavender sugar. Gradually whisk in ¼ cup of flour.

Pour the custard mixture into the baked crust and bake at 325°F (160°C) for an additional 30 minutes.

Cool the tart for 10-20 minutes at room temperature and then chill in the refrigerator for at least 4 hours.