Zesty Lavender Lemon Pie

A delightful twist on the classic lemon pie, infused with a hint of lavender for a refreshing floral touch. Perfect for spring gatherings and sure to impress your guests.

Prep time: 30 minutes
Cook time: 25 minutes
Serves: 8

Ingredients

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

1/2 cup salted butter, chilled

1/4 cup cold water

3 large eggs

1 cup granulated sugar

2 tablespoons all-purpose flour

1 tablespoon cornstarch

1/4 teaspoon salt

1 cup water

1/2 cup freshly squeezed lemon juice

1 tablespoon lemon zest

1 teaspoon dried culinary lavender

2 tablespoons unsalted butter

1 prepared pie crust

Whipped cream, for topping

Instructions

1. Preheat the oven to 350°F.

2. In a bowl, combine flour and sugar for the crust. Cut in butter until the mixture resembles coarse crumbs.

3. Gradually add cold water, mixing until dough forms. Roll out and press into a 9-inch pie plate.

4. Bake crust for 10 minutes or until lightly golden. Remove from oven and let cool.

5. In a saucepan, whisk together eggs, sugar, flour, cornstarch, and salt.

6. Stir in water, lemon juice, and lemon zest. Cook over medium heat until mixture thickens and comes to a boil.

7. Remove from heat and stir in lavender and butter until well combined.

8. Pour lemon mixture into the pre-baked crust. Spread evenly.

9. Bake for an additional 15 minutes or until filling is set.

10. Let pie cool to room temperature before refrigerating for at least 2 hours.

11. Serve chilled with a dollop of whipped cream on top.

Storage

Store in the refrigerator for up to 5 days, covered with plastic wrap or in an airtight container.

Reheating

Reheat individual slices in the microwave for 10-15 seconds or enjoy chilled.

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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.