Lavender Lemon Meringue Pie
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!