Can you believe it’s already May?! April flew by without me bringing you a single recipe. So here I am, in May, asking you to forgive me by sharing with you what is quite possibly one of my favorite recipes yet. This Lavender Lemon Meringue Pie looks and tastes perfect for spring, and makes an ideal Mother’s Day treat!
I’m not a big fan of citrus and I rarely like the flowery flavors, but for some reason the lemon and lavender just seemed like a perfect pair. I’ve never worked with lavender before, so when I bought it I assumed I needed to do something to it and that I couldn’t just use it in these little flowers. What I learned is that when working with lavender, you should either grind the flowers, or infuse liquid with them. I used a mortar and pestle to grind the flowers before measuring the lavender.
I also learned that lavender is quite potent and that it should be used sparingly. Before I started recipe testing, I cut my planned lavender measurements in half. I’m so glad I did! I don’t know how strong the flavor would have been with the recipe as I had originally planned it, but the recipe below is the perfect balance of lemon and lavender. It’s sweet, it’s light, it’s bright, and it is so delicious!
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Lavender Lemon Meringue Pie
Lavender Lemon Crust
Combine all crust ingredients except butter.
Stir in melted butter until dry ingredients are completely moistened.
Press the crust into a greased 9" pie pan, spreading the crust over the bottom of the pan and up the sides.
Bake for 5 minutes, then remove from oven and cool.
Lavender Lemon Filling
Turn the oven up to 400 F.
Place egg yolks in a small bowl.
Combine sugar and cornstarch in a medium saucepan.
Add water and heat over medium heat stirring constantly until mixture boils. Mixture will start to look clear and glossy, and will feel a bit thicker.
Continue stirring while the mixture boils for one minute.
Pour approximately half the sugar/cornstarch mixture into the bowl with the egg yolks and stir till combined.
Pour the egg yolk mixture back into the saucepan with remaining sugar/cornstarch mixture, stirring constantly over medium heat for an additional two minutes. Mixture will still be boiling.
Remove from heat and mix in the butter, lavender, and lemon juice until butter is melted.
Pour mixture into cooled pie crust.
Beat egg whites and cream of tartar on high speed until foamy.
Slowly and gradually add in the sugar, while continuing to beat at a high speed until the mixture becomes stiff and glossy. The topping is done when you can pull a beater out (when the mixer is off!) and the mixture holds a stiff peak.
Cover the top of the pie with the meringue spreading it all the way to the edges of the pie pan.
Bake for 12-15 minutes. The meringue will appear toasted. Allow the pie to cool, then cover and refrigerate. The pie should be served cold.