Imagine a dessert that transports you to the lavender fields of Provence with every single bite - a magical fusion of tangy lemon, delicate lavender, and cloud-like meringue that dances on your taste buds. This isn't just another pie; it's a sensory journey that transforms a classic French dessert into an extraordinary culinary experience. Get ready to impress your guests and elevate your baking skills with this show-stopping Lavender Infused Lemon Meringue Pie that promises to be the crown jewel of any dessert table!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 pie crust
- 1 cup granulated sugar
- 1/4 cup dried culinary lavender
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 3 large egg yolks
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar (for meringue)
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish by gently pressing the pie crust into the dish, crimping the edges decoratively.
- In a medium saucepan, combine 1 cup sugar, dried lavender, cornstarch, and salt. Gradually whisk in water until smooth, ensuring no lumps remain.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble. This should take about 5-7 minutes.
- Temper the egg yolks by slowly whisking a small amount of the hot mixture into them, then pour the egg mixture back into the saucepan, stirring continuously.
- Continue cooking for an additional 2-3 minutes until the filling becomes very thick and glossy. Remove from heat and stir in lemon juice and lemon zest.
- Strain the lavender from the filling and pour the hot lemon mixture into the prepared pie crust. Smooth the surface with a spatula.
- For the meringue, beat egg whites and cream of tartar in a clean, dry bowl until soft peaks form. Gradually add 1/2 cup sugar, continuing to beat until stiff, glossy peaks develop.
- Carefully spread the meringue over the hot lemon filling, ensuring it touches the edges of the crust to prevent shrinking. Create decorative peaks with the back of a spoon.
- Bake in the preheated oven for 10-15 minutes, or until the meringue is golden brown and lightly toasted.
- Remove from oven and let cool completely at room temperature for at least 2 hours before serving. This allows the filling to set properly.
- For best flavor, chill the pie for 1-2 hours before serving. Garnish with fresh lavender sprigs or lemon zest if desired.
Tips
- Lavender Selection: Use high-quality, food-grade dried culinary lavender to ensure the most delicate and authentic flavor.
- Meringue Mastery: Always use room temperature egg whites and ensure your mixing bowl is completely clean and dry for the most stable meringue.
- Prevent Weeping: To stop your meringue from releasing moisture, spread it while the lemon filling is still hot and make sure it touches the pie crust edges.
- Toasting Technique: Watch your meringue carefully during the final browning stage - golden peaks are perfect, but burnt tips will ruin the presentation.
- Chilling is Key: Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours to achieve the perfect slice and set filling.
- Make Ahead: This pie can be prepared a day in advance, making it perfect for dinner parties and special occasions.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 95mg