Zesty Lavender Lemon Pie

🕒 Prep: 30 min
🔥 Cook: 25 min
🍽 Serves: 8
★★★★★
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Zesty Lavender Lemon Pie is a refreshing twist on the classic lemon pie, combining tart lemon with fragrant lavender. This pie is perfect for spring gatherings or a delightful summer treat.

Ingredients for Zesty Lavender Lemon Pie

The crust is made with all-purpose flour, which provides structure, and salted butter, adding flavor and flakiness. The granulated sugar sweetens the crust just right. Cold water helps bring the dough together without making it sticky.

The filling uses eggs for richness and as a thickening agent. Granulated sugar sweetens the tart lemon. Flour and cornstarch ensure the filling sets properly. Salt balances the flavors. The lemon juice and lemon zest give that burst of citrus, while dried culinary lavender adds a subtle floral note. Finally, unsalted butter enriches the filling with a silky finish.

Tips & Tricks

  • Ensure your butter is very cold before cutting it into the flour for the crust — this helps achieve a flaky texture.
  • For a stronger lavender flavor, steep the lavender in the water before starting the recipe, then strain it out.
  • Use a pie shield or foil on the crust edges if they brown too quickly during baking.

Serving Suggestions

This pie pairs beautifully with a scoop of vanilla ice cream or a side of fresh berries. Consider offering it as a dessert after a light summer meal, like grilled chicken or a fresh salad.

Frequently Asked Questions

Can I use fresh lavender instead of dried?
Yes, but use about twice the amount since dried herbs are more concentrated in flavor.
How long does the pie keep?
This pie can be stored in the refrigerator for up to 3 days. Cover it loosely with plastic wrap or foil.
Can I make this pie ahead of time?
Absolutely! The flavors meld beautifully if made a day in advance.

Zesty Lavender Lemon Pie Recipe Walkthrough

First, preheat your oven to 350°F. In a mixing bowl, combine the flour and sugar for the crust. Cut in the chilled butter until the mixture resembles coarse crumbs — think of it like making a streusel topping. Gradually add cold water, mixing until the dough forms. Roll it out and gently press it into a 9-inch pie plate, making sure the edges are even. Bake the crust for about 10 minutes or until it's lightly golden. Let it cool on a wire rack while you prepare the filling.

Now, in a saucepan, whisk together the eggs, sugar, flour, cornstarch, and salt until smooth. Stir in the water, lemon juice, and zest. Cook this mixture over medium heat, stirring constantly until it thickens and comes to a boil. This is where patience pays off! Once thickened, remove from heat and stir in the lavender and butter until the butter melts completely.

Pour the lemon-lavender mixture into your pre-baked crust, spreading it out evenly with a spatula. Return it to the oven and bake for another 15 minutes or until the filling is set — it should jiggle slightly, like a soft custard. Allow the pie to cool to room temperature, then refrigerate it for at least 2 hours before serving.

Why You'll Love This Recipe

  • Unique floral twist from lavender that elevates the classic lemon flavor.
  • Perfect balance of tart and sweet, with a buttery homemade crust.
  • An eye-catching dessert that's as beautiful as it is delicious.

Ingredients

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup salted butter, chilled
1/4 cup cold water
3 large eggs
1 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon salt
1 cup water
1/2 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1 teaspoon dried culinary lavender
2 tablespoons unsalted butter
1 prepared pie crust
Whipped cream, for topping

Step-by-step Instructions

1. Preheat the oven to 350°F.
2. In a bowl, combine flour and sugar for the crust. Cut in butter until the mixture resembles coarse crumbs.
3. Gradually add cold water, mixing until dough forms. Roll out and press into a 9-inch pie plate.
4. Bake crust for 10 minutes or until lightly golden. Remove from oven and let cool.
5. In a saucepan, whisk together eggs, sugar, flour, cornstarch, and salt.
6. Stir in water, lemon juice, and lemon zest. Cook over medium heat until mixture thickens and comes to a boil.
7. Remove from heat and stir in lavender and butter until well combined.
8. Pour lemon mixture into the pre-baked crust. Spread evenly.
9. Bake for an additional 15 minutes or until filling is set.
10. Let pie cool to room temperature before refrigerating for at least 2 hours.
11. Serve chilled with a dollop of whipped cream on top.

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