Lemon Lavender Pie

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 8
★★★★★
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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.

Lemon Lavender Pie

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Ingredients for Lemon Lavender Pie

Ingredients for Lemon Lavender Pie

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.

Why This Lemon Lavender Pie Works

During baking, the crust starts out as loose flour and cold butter, but the heat melts the butter into the flour and sugar. Those little bits of butter leave tiny gaps behind, so the crust stays crisp and a little flaky instead of hard. Sugar in the dough also melts and then firms up again as it cools, which keeps the crust from crumbling when it is sliced.

In the saucepan, sugar and cornstarch mix with water and lavender. As it heats up, the cornstarch swells and thickens the liquid into a smooth gel. Straining out the lavender leaves that thick base behind, and the lemon juice, zest, and butter spread through it. Once some of that hot lemon mixture is stirred into the egg yolks, the yolks warm up slowly instead of scrambling. When everything goes back on the heat, the yolks set and tighten the filling just a bit more.

During chilling, the cornstarch and egg yolks finish firming up. The filling goes from loose and glossy to sliceable, so it holds a clean shape inside the crisp crust.

Lemon Lavender Pie Tips & Tricks

  • Use culinary lavender to avoid any bitterness or soapy taste.
  • Chill the crust well before baking to prevent shrinking.
  • For a smoother filling, ensure the cornstarch mixture is fully thickened before adding the egg yolks.

Mistakes To Avoid

Letting the crust dough get warm and soft before baking often leads to shrinking and slumping in the oven. The butter melts too fast, the sides slide down the pan, and the pie ends up with a shallow, uneven shell that can’t hold all the filling.

Rolling the dough too thick or not baking it long enough leaves the crust pale and doughy. The bottom stays soft instead of crisp, so when the lemon lavender filling goes in, it soaks in and turns gummy instead of having a clean slice.

Adding the egg yolks straight into very hot filling without tempering causes them to cook in clumps. Little scrambled bits form in the pan, and the filling turns grainy instead of smooth and silky.

Letting the filling boil hard or cooking it too long after adding the yolks makes it overly thick and stiff. Once chilled, the pie cuts into rubbery blocks instead of soft slices with a gentle wobble.

Skipping the straining step for the lavender leaves small buds in the filling. These pieces stay chewy and can make the texture feel gritty instead of creamy.

Equipment Used:

Pie Pan, Saucepan, Rolling Pin, Strainer, Whisk

Ingredients

  1. 1 1/2 cups all-purpose flour
  2. 1/2 cup unsalted butter, chilled and diced
  3. 1/4 cup granulated sugar
  4. 1/4 teaspoon salt
  5. 3 tablespoons cold water
  6. 1 1/4 cups granulated sugar
  7. 1/4 cup cornstarch
  8. 1/4 teaspoon salt
  9. 1 1/2 cups water
  10. 2 tablespoons dried culinary lavender
  11. 1/2 cup freshly squeezed lemon juice
  12. 2 tablespoons lemon zest
  13. 4 large egg yolks
  14. 2 tablespoons unsalted butter

Step-by-step Instructions

  1. 1. Preheat oven to 375°F (190°C).
  2. 2. In a medium bowl, mix flour, sugar, and salt for the crust.
  3. 3. Cut in chilled butter until mixture resembles coarse crumbs.
  4. 4. Stir in cold water, a tablespoon at a time, until dough forms.
  5. 5. Roll out dough and fit into a 9-inch pie pan. Trim excess and refrigerate for 30 minutes.
  6. 6. Line crust with parchment paper and fill with pie weights. Bake for 15 minutes.
  7. 7. Remove weights and bake for an additional 10 minutes or until golden brown. Let it cool.
  8. 8. For the filling, combine sugar, cornstarch, and salt in a saucepan.
  9. 9. Gradually stir in water and lavender. Cook over medium heat until mixture thickens.
  10. 10. Remove from heat and strain to remove lavender. Stir in lemon juice, zest, and butter until smooth.
  11. 11. Beat egg yolks slightly. Gradually mix in some of the hot mixture. Return all to the saucepan.
  12. 12. Bring to a gentle boil and cook for 2 more minutes. Pour filling into cooled crust.
  13. 13. Chill for at least 4 hours or overnight before serving.

Frequently Asked Questions

Can I use fresh lavender instead of dried?
Yes, but use it sparingly. Fresh lavender is more potent, so you’ll need less than what the recipe calls for.
Can I make this pie ahead of time?
Absolutely! It actually tastes even better after a day in the fridge as the flavors meld together.

Serving Ideas for Lemon Lavender Pie

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.

Ratings and Comments

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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.