Lemon Lavender Meringue Pie

Discover a new twist on the classic lemon meringue pie with our Lemon Lavender Meringue Pie. This delightful dessert combines the tartness of lemons with the subtle floral notes of lavender, creating a unique and refreshing treat that is perfect for spring gatherings or any occasion.

Prep time: 20 minutes
Cook time: 12 minutes
Serves: 8

Ingredients

1 9-inch pre-baked pie crust

1 cup granulated sugar

1/4 cup cornstarch

1/4 tsp salt

1 1/2 cups water

1/2 cup fresh lemon juice

1 tbsp lemon zest

2 tsp culinary lavender

3 large egg yolks

2 tbsp unsalted butter

4 large egg whites

1/4 tsp cream of tartar

1/2 cup granulated sugar

Instructions

1. Preheat the oven to 350°F.

2. In a medium saucepan, whisk together 1 cup of sugar, cornstarch, and salt.

3. Gradually stir in water, lemon juice, lemon zest, and lavender.

4. Cook over medium heat, stirring constantly, until the mixture starts to thicken and bubble.

5. In a separate bowl, beat egg yolks. Gradually whisk in half of the hot lemon mixture.

6. Return the egg mixture to the saucepan and cook for additional 2 minutes.

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

8. Pour the lemon mixture into the pre-baked pie crust.

9. In a large bowl, beat egg whites and cream of tartar until soft peaks form.

10. Gradually add 1/2 cup of sugar, beating until stiff peaks form.

11. Spread the meringue over the lemon filling, sealing edges to the crust.

12. Bake in the preheated oven for 10-12 minutes, or until meringue is golden brown.

13. Let cool at room temperature before serving.

Storage

Store the pie in the refrigerator, loosely covered with foil or plastic wrap, for up to 3 days.

Reheating

To reheat, place individual slices in a preheated oven at 300°F for 5-7 minutes, or until warmed through.

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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.