If you’re looking for a pie that’s both refreshing and unique, this Lemon Lavender Pie is a delightful choice. With a buttery crust and a fragrant filling, it’s perfect for showcasing the best of spring flavors.
The base of our pie starts with all-purpose flour, which provides the perfect structure for the crust. Butter is essential for that flaky, melt-in-your-mouth texture, while a touch of granulated sugar adds just the right amount of sweetness. A pinch of salt enhances all the flavors, and a bit of cold water helps bring the dough together.
For the filling, sugar is the main sweetener, balanced by cornstarch, which thickens the mixture beautifully. Dried culinary lavender infuses a floral aroma that pairs perfectly with lemon juice and zest. The richness comes from egg yolks and butter, creating a silky smooth finish.
This pie pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For an added touch, garnish with a sprinkle of extra lemon zest or a few lavender buds for a beautiful presentation.
First things first, preheat your oven to 375°F (190°C). While it’s warming up, let’s get started on the crust. In a medium bowl, mix together your flour, sugar, and salt. Next, cut in the diced butter until the mixture forms coarse crumbs. You want it to look a bit like sand.
Add cold water, one tablespoon at a time, gently stirring until the dough comes together. Roll it out on a floured surface and fit it into your 9-inch pie pan. Trim any excess dough hanging over the edges, then pop the crust into the fridge to chill for 30 minutes.
Once chilled, line the crust with parchment paper and fill it with pie weights to prevent bubbling. Bake for 15 minutes. Carefully remove the weights and parchment, then return the crust to the oven for another 10 minutes, or until golden brown. Let it cool completely on a wire rack.
Now for the filling: In a saucepan, combine sugar, cornstarch, and salt. Gradually stir in water and lavender, then cook over medium heat, stirring constantly, until it thickens. Take it off the heat and strain out the lavender. Stir in the lemon juice, zest, and butter until smooth.
In a separate bowl, slightly beat the egg yolks. Slowly mix in a bit of the hot filling to temper the yolks, then pour everything back into the saucepan. Bring it to a gentle boil and cook for another 2 minutes, stirring constantly. Pour the filling into your cooled crust and chill for at least 4 hours.