4 egg whites
1 1/4 cups sugar
1 vanilla bean, scraped of its seeds (or 1 teaspoon vanilla extract)
4 egg yolks
1 large egg
1 cup sugar
1/2 cup lemon juice
1 tablespoon lemon zest
1 tablespoon fresh or dried lavender buds, plus more for sprinkling over the top of the tarts
1 stick unsalted butter, cut into 1-tablespoon pieces
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