Lavender Lemon Pie is a delightful twist on the classic lemon pie, infused with the subtle floral notes of dried lavender. Perfect for any season, this pie brings a fresh, aromatic, and slightly tangy experience to your dessert table.
The foundation here is a pre-made 9-inch pie crust, making your life easy and saving time. The granulated sugar sweetens the tart lemon filling, while cornstarch thickens it to the perfect consistency. A pinch of salt enhances all the flavors, balancing the sweetness and tartness. Water helps dissolve the ingredients, making a smooth filling.
Lemon juice is the star, providing that refreshing citrus zing. Dried culinary lavender adds a subtle floral aroma that makes this pie stand out. Egg yolks enrich the filling, giving it a smooth texture. Unsalted butter adds richness and a silky finish, while lemon zest intensifies the citrus flavor.
For the creamy topping, heavy whipping cream is whipped with powdered sugar to create a light and sweet complement to the tangy filling.
Lavender Lemon Pie pairs wonderfully with a glass of chilled sparkling wine or a soothing cup of chamomile tea. For a festive touch, garnish each slice with a sprig of fresh lavender or a thin lemon slice.
Start by preheating your oven to 375°F. Once it's ready, place your pre-made pie crust on a baking sheet and bake it for about 10 minutes until it's lightly golden. This step ensures you have a crisp crust that won't get soggy from the filling. Let it cool completely on a wire rack.
Next, grab a medium saucepan and whisk together the sugar, cornstarch, and salt. Gradually stir in the water, lemon juice, and lavender. Place the saucepan over medium heat and cook the mixture, stirring constantly until it boils and thickens. You’ll know it’s ready when it starts to bubble and has the consistency of pudding.
Remove the saucepan from the heat. Now, you’ll need to temper the egg yolks to prevent them from scrambling. Slowly add a small amount of the hot mixture to the beaten egg yolks while whisking constantly. Once combined, return it all to the saucepan. Cook it for another 2 minutes, stirring continuously.
Take the pan off the heat and stir in the butter and lemon zest until the butter melts completely. This is where the magic happens as the butter adds a rich flavor and the lemon zest intensifies the citrus aroma.
Pour the filling into the cooled pie crust, smoothing it out with a spatula. Pop it in the fridge and let it set for at least 2 hours. This waiting time is crucial for the pie to firm up properly.
As the pie chills, whip the heavy cream with powdered sugar until stiff peaks form. Once your pie is ready to serve, spread or pipe the whipped cream over the top for a beautiful finish. And there you have it!
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