Lavender Lemon Meringue Pie

A delightful twist on the classic lemon meringue pie infused with lavender, perfect for spring gatherings and Easter celebrations, offering a floral and citrusy experience.

Prep time: 30 minutes
Cook time: 15 minutes
Serves: 8

Ingredients

1 pre-made 9-inch pie crust

3/4 cup granulated sugar

1/4 cup cornstarch

1 cup water

1/3 cup fresh lemon juice

1 tablespoon lemon zest

1/2 teaspoon culinary lavender

4 large egg yolks

2 tablespoons unsalted butter

4 large egg whites

1/4 teaspoon cream of tartar

1/4 cup granulated sugar

Instructions

1. Preheat the oven to 350°F (175°C).

2. Blind bake the pie crust for 10 minutes and set aside to cool.

3. In a saucepan, whisk together sugar, cornstarch, and water over medium heat until thickened.

4. Stir in lemon juice, zest, and lavender; cook for an additional 2 minutes.

5. Beat egg yolks and slowly add to the lemon mixture; cook for 1 minute.

6. Remove from heat and stir in butter until melted.

7. Pour filling into the pie crust.

8. For the meringue, beat egg whites and cream of tartar until soft peaks form.

9. Gradually add sugar and beat until stiff peaks form.

10. Spread meringue over filling, sealing edges.

11. Bake for 12-15 minutes until meringue is golden brown.

12. Cool completely before serving.

Storage

Store in refrigerator covered with plastic wrap for up to 3 days.

Reheating

Best served cold; do not reheat to preserve meringue texture.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.