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Lavender Lemon Meringue Pie

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 9 pie

Ingredients

Lavender Lemon Crust

  • 2 cups lemon oreo crumbs about 20 cookies
  • 1/3 cup sugar
  • 1/2 teaspoon ground lavender
  • 6 tablespoons butter melted

Lavender Lemon Filling

  • 3 egg yolks save the whites for the meringue!
  • 1 1/2 cups sugar
  • 1/3 cup cornstarch
  • 1 1/2 cups water
  • 3 tablespoons butter
  • 1 tablespoon ground lavender
  • 1/2 cup lemon juice

Meringue Topping

  • 3 egg whites double for sky high meringue!
  • 1/4 teaspoon cream of tartar double for sky-high meringue!
  • 1/4 cup sugar double for sky-high meringue!

Instructions

Lavender Lemon Crust

  • Preheat oven to 350 F.
  • 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.

Meringue Topping

  • 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 15-20 minutes. The meringue will appear toasted. Allow the pie to cool, then refrigerate. The pie should be served cold.