Instructions: Make the pastry and bake blind.

Cream together the butter and sugar, gradually add the eggs and cream. Beat in the lemon rind and juice and half the lavender.

Fold in the ground almonds and the flour. Pour the mixture into the baked pastry case and scatter with almonds and the remaining half of the lavender petals.

Bake for 25-30 minutes or until the filling is firm and golden. Cool and remove from the tin. Serve warm, dusted with lavender icing sugar and lavender petals and clotted, double or ice cream.

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