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Lavender Lemon Meringue Pie
A tangy lemon pie with the delicate flavor of lavender topped with a thick layer of light meringue.
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
servings
Calories
Author
Marye Audet-White
Ingredients
1
baked pie crust
4
eggs
, separated
1
teaspoon
lemon juice
pinch
cream
of tartar
¼
cup
sugar
¾
cup
lavender simple syrup
¾
cup
water
⅓
cup
cornstarch
½
cup
sugar
¼
teaspoon
salt
4
tablespoons
butter
½
cup
lemon juice
2
tablespoons
finely grated lemon
zest
Instructions
Set aside egg whites
Whisk yolks and set aside
Beat
egg whites, 1 teaspoon of lemon juice, and a pinch of
cream
of tartar until they form soft peaks.
Add sugar slowly and
beat
until no longer grainy and stiff peaks form
In a heavy saucepan combine water, lavender syrup, cornstarch, sugar, and salt
Bring to a
boil
whisking constantly
Allow to
boil
until mixture is thick and any raw cornstarch flavor is gone
remove from heat and add hot mixture to egg yolks a little at a time whisking in carefully
Return to heat and cook 1 minute, whisking constantly
remove from heat and stir in lemon juice, butter, and lemon
zest
until smooth
Pour into the baked pie crust and top with the meringue
Bake at 375F for 15 minutes, or until golden brown
Allow to cool completely at room temperature