Lavender Lemon Pie
Lavender Lemon Pie is a unique twist on the classic dessert, blending the tartness of lemons with the subtle floral notes of lavender. Perfect for spring gatherings, this pie not only tastes delightful but also captivates with its aromatic charm.
Prep time: 15 minutesCook time: 10 minutesServes: 8
Ingredients
1 pre-made 9-inch pie crust
1 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
3/4 cup freshly squeezed lemon juice (about 3-4 lemons)
1 tablespoon dried culinary lavender
3 large egg yolks, beaten
2 tablespoons unsalted butter
1 tablespoon grated lemon zest
1 cup heavy whipping cream
1 tablespoon powdered sugar
Instructions
1. Preheat the oven to 375°F.
2. Bake the pre-made pie crust for 10 minutes or until lightly golden, set aside to cool.
3. In a medium saucepan, whisk together sugar, cornstarch, and salt.
4. Gradually stir in water, lemon juice, and lavender. Cook over medium heat until the mixture boils and thickens, stirring constantly.
5. Remove from heat and gradually stir a small amount of hot mixture into beaten egg yolks, then return all to the pan. Cook for 2 more minutes.
6. Remove from heat and stir in butter and lemon zest until butter is melted.
7. Pour filling into prepared pie crust and refrigerate for 2 hours or until set.
8. Before serving, whip heavy cream with powdered sugar until stiff peaks form. Spread or pipe over pie.
Storage
Store leftover pie covered in the refrigerator for up to 3 days.
Reheating
To reheat, gently warm individual slices in the microwave for 10-15 seconds.
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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.
