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.

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.

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.

Serving Suggestions

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.

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.

Lemon Lavender Pie Recipe Walkthrough

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.

Why You'll Love This Recipe

  • Aromatic blend of lemon and lavender creates a unique flavor profile.
  • Perfect balance of sweet and tangy in every bite.
  • Beautiful presentation with a golden crust and vibrant filling.
  • Simple ingredients that come together to impress guests and family alike.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, chilled and diced
1/4 cup granulated sugar
1/4 teaspoon salt
3 tablespoons cold water
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 tablespoons dried culinary lavender
1/2 cup freshly squeezed lemon juice
2 tablespoons lemon zest
4 large egg yolks
2 tablespoons unsalted butter

Step-by-step Instructions

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

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