Bring a pot of water to a boil.

Make a small x on the bottom of each apricot with a sharp knife.

Add apricots to water and leave for 1-2 minutes, until the apricot skins start to come off.

Remove from boiling water and immediately place in a bowl with ice water or run with cold water.

Remove skin and pit the apricots. Puree apricots in a blender or food processor. Add lemon juice and mix to combine.

In a bowl, beat butter and sugar until crumbly.

Add eggs, one at a time, beating well after each addition.

Add lavender and mix until combined.

Add apricot-lemon juice to butter mix and beat until thoroughly combined.

Transfer to a saucepan. Bring to a boil. Make sure you use a saucepan large enough so there is extra room. The mixture will froth up a lot as it boils.

Reduce to medium heat and simmer, stirring occasionally for 25-30 minutes until thickened and the mixture coats the back of a spoon.

Chill and it will thicken more.