Lemon Lavender Meringue Pie

🕒 Prep: 20 min
🔥 Cook: 12 min
🍽 Serves: 8
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This Lemon Lavender Meringue Pie combines the zesty brightness of lemons with the floral notes of lavender, offering a fresh twist on a classic dessert. Perfect for spring gatherings or a refreshing summer treat, this pie is sure to impress with its unique flavor profile.

Ingredients for Lemon Lavender Meringue Pie

Granulated sugar sweetens both the lemon filling and the meringue topping, balancing the tartness of the lemons. Cornstarch is the key thickening agent that gives the lemon filling its desired consistency. A pinch of salt enhances the overall flavor. Water helps dissolve the cornstarch and sugar, creating a smooth base. Fresh lemon juice and lemon zest provide the bold, citrusy punch that defines this pie. The culinary lavender adds a subtle floral note that elevates the traditional lemon flavor. Egg yolks enrich the filling, giving it a silky texture. Unsalted butter rounds out the filling with a creamy finish. Egg whites and cream of tartar are essential for the meringue, creating those beautiful peaks we all love.

Tips & Tricks

  • To prevent the meringue from weeping, ensure it completely covers the filling and is sealed to the edges of the crust.
  • For extra flavor, toast the lavender slightly before adding it to the mixture.
  • Use a glass or ceramic pie dish for even baking and to prevent over-browning.

Serving Suggestions

This pie pairs wonderfully with a dollop of freshly whipped cream on the side. Consider serving it with a light, herbal tea like chamomile or a refreshing iced tea to complement the floral notes of the lavender.

Frequently Asked Questions

Can I use dried lavender instead of fresh?
Yes, but make sure it's culinary-grade lavender to avoid any bitterness.
How do I store leftovers?
Cover the pie loosely with plastic wrap and store it in the refrigerator for up to 3 days.

Lemon Lavender Meringue Pie Recipe Walkthrough

First, preheat your oven to 350°F, so it's ready when you finish preparing the pie. In a medium saucepan, combine 1 cup of granulated sugar, cornstarch, and salt. Blend them well with a whisk to ensure no lumps remain. Gradually incorporate the water, lemon juice, lemon zest, and lavender, stirring until everything is well mixed. Place the saucepan over medium heat, stirring constantly. As the mixture heats, it will begin to thicken and bubble—this is your cue to keep a close eye on it.

While your lemon mixture is cooking, take a separate bowl and beat the egg yolks. Slowly add about half of the hot lemon mixture into the yolks, whisking continuously to prevent the eggs from scrambling. Once combined, return the egg mixture to the saucepan. Continue cooking for another 2 minutes to ensure the yolks are fully incorporated and the filling is smooth.

Remove the saucepan from the heat and stir in the unsalted butter until it's fully melted and blended into the filling. Pour the lemon mixture into your pre-baked pie crust, spreading it evenly. Now, let's move on to the meringue. In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add in the remaining 1/2 cup of sugar, continuing to beat until stiff peaks form and the meringue holds its shape.

Spread the meringue over the lemon filling, making sure to seal the edges to the crust. This will prevent the meringue from shrinking away from the sides as it bakes. Place the pie in your preheated oven and bake for 10-12 minutes, or until the meringue is a luscious golden brown. Allow the pie to cool at room temperature before slicing and serving.

Why You'll Love This Recipe

  • The combination of lemon and lavender offers a refreshing and sophisticated flavor.
  • Meringue adds a light and fluffy texture that complements the tart filling.
  • It's a visually stunning dessert that makes any occasion feel special.
  • Simple ingredients come together in a surprisingly elegant way.

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

Step-by-step 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.

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