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Lavender Infused Lemon Meringue Pie

Lavender Infused Lemon Meringue Pie

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. 1 pie crust
  2. 1 cup granulated sugar
  3. 1/4 cup dried culinary lavender
  4. 1/4 cup cornstarch
  5. 1/4 teaspoon salt
  6. 1 1/2 cups water
  7. 3 large egg yolks
  8. 1/2 cup fresh lemon juice
  9. 1 tablespoon lemon zest
  10. 3 large egg whites
  11. 1/4 teaspoon cream of tartar
  12. 1/2 cup granulated sugar (for meringue)

Instructions

  1. 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.
  2. In a medium saucepan, combine 1 cup sugar, dried lavender, cornstarch, and salt. Gradually whisk in water until smooth, ensuring no lumps remain.
  3. 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.
  4. 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.
  5. 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.
  6. Strain the lavender from the filling and pour the hot lemon mixture into the prepared pie crust. Smooth the surface with a spatula.
  7. 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.
  8. 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.
  9. Bake in the preheated oven for 10-15 minutes, or until the meringue is golden brown and lightly toasted.
  10. Remove from oven and let cool completely at room temperature for at least 2 hours before serving. This allows the filling to set properly.
  11. For best flavor, chill the pie for 1-2 hours before serving. Garnish with fresh lavender sprigs or lemon zest if desired.

Tips

  1. Lavender Selection: Use high-quality, food-grade dried culinary lavender to ensure the most delicate and authentic flavor.
  2. Meringue Mastery: Always use room temperature egg whites and ensure your mixing bowl is completely clean and dry for the most stable meringue.
  3. 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.
  4. Toasting Technique: Watch your meringue carefully during the final browning stage - golden peaks are perfect, but burnt tips will ruin the presentation.
  5. 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.
  6. 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

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