This Lavender Lemon Meringue Pie is a delightful twist on a classic dessert. With a hint of floral lavender complementing the citrusy zing of lemon, it offers a refreshing and unique taste experience. Perfect for impressing guests or enjoying a special treat for yourself!
The pre-made pie crust saves time and provides a sturdy base for our pie. You can use a homemade crust if you prefer. Granulated sugar sweetens both the filling and the meringue. Cornstarch is our thickening agent, ensuring the lemon filling holds its shape. Water helps dissolve the cornstarch and sugar, creating a smooth base.
The fresh lemon juice and lemon zest bring vibrant citrus flavor, while culinary lavender adds a subtle floral note. Egg yolks enrich the filling, making it creamy and smooth. Unsalted butter gives the filling a rich finish.
Egg whites are whipped into a meringue for a light, airy topping. Cream of tartar stabilizes the meringue, helping it maintain its structure. Finally, a bit more granulated sugar sweetens the meringue.
This pie pairs beautifully with a light herbal tea, highlighting the lavender notes. For a more indulgent experience, serve with a dollop of freshly whipped cream on the side. It's also a lovely choice for a spring or summer picnic.
Start by preheating your oven to 350°F (175°C). Grab your pie crust and place it in the oven for about 10 minutes to blind bake. This ensures it stays nice and crisp once we add the filling. Let it cool while you prepare the filling.
In a medium saucepan, combine the sugar, cornstarch, and water. Whisk these together over medium heat until the mixture thickens. You’ll know it’s ready when it resembles a smooth, glossy gel. Stir in the lemon juice, zest, and lavender, and let it cook for another couple of minutes.
Beat the egg yolks in a separate bowl. Slowly add a bit of the hot lemon mixture to the yolks to temper them, preventing any scrambling. Once tempered, add the yolks back into the saucepan and cook for about a minute more. Remove the pan from heat and stir in the butter until it melts completely.
Pour this luscious filling into your pre-baked pie crust, smoothing the top with a spatula. Now, let’s make the meringue. In a clean bowl, beat the egg whites and cream of tartar together until soft peaks form. Gradually add the sugar, continuing to beat until you achieve stiff peaks.
Spread the meringue over the lemon filling, making sure to seal the edges against the crust to prevent shrinking. Pop the pie back in the oven and bake for 12-15 minutes, until the meringue is beautifully golden brown. Allow the pie to cool completely before serving to help the filling set.
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