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Lavender Lemon Meringue Pie

Lavender Lemon Meringue Pie

Kaylynn
Timeless lemon meringue pie, modernized with mile-high lavender meringue.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Servings 6 people

Ingredients
  

Lemon Filling

  • 4 egg yolks
  • ⅓ cup corn starch
  • 1 ⅓ cups sugar
  • 1 ½ cups water
  • ¼ t salt
  • 3 T unsalted butter
  • ½ cup lemon juice
  • 1 T lemon zest
  • 1 T yuzu juice (optional)

Lavender Meringue

  • 8 egg whites
  • ¼ t cream of tartar
  • 4 T sugar
  • 1 t dried culinary lavender

Instructions
 

Lemon Filling

  • Preheat oven to 375℉, and move rack to middle position. Separate the eggs to get your yolks, and whisk them. In a medium-sized saucepan, add the cornstarch, water, sugar, salt, and lemon zest. Cook on medium heat, whisking constantly until it comes to a boil. Boil for 1 minute, then turn down the heat to low. Slowly pour in the eggs, whisking constantly. Once the eggs are incorporated, remove from the heat and stir in the butter, lemon juice, and yuzu juice if you're using it.
    Allow the filling to sit and steam off for 10-15 minutes while you make the meringue. When it's ready, you will pour into your pre-baked pie crust while still hot and then cover with the meringue.

Lavender Meringue

  • Add the sugar and lavender to a blender or food processor and pulse for 10-15 seconds. The lavender should be broken up into smaller pieces. The sugar might be slightly powdered, and that's ok.
  • Beat the egg whites and cream of tarter with the whisk attachment of your mixer until you get soft peaks. Soft peaks will have some shape, but will flop over if you try to hold them upright. At this point, slowly add the sugar while beating. Continue to beat until you get stiff meringue. Peaks should hold themselves up when stood upright, the meringue should look glossy, and you should be able to hold the bowl upside down without it falling out.
  • When the pie filling has been added to the pie crust, top it with the meringue. Pile it up high, and shape how you like. Make sure to seal the edges by ensuring there are no gaps between the meringue and the crust. This will help with shrinkage.

Assembly and Baking

  • After the hot filling has been added to the pre-baked crust and the meringue piled on top, bake for 12-15 mins, or until the meringue is golden brown to your liking. It may help to rotate the pie in your oven after 8-10 mins to ensure even browning.
    Then remove the pie and place on a cooling rack until absolutely cool, at least 2 hours. Then slice and serve.

Notes

If you don't want a mountain of meringue, you can halve the meringue recipe easily for a thinner layer.
Keyword lemon, lemon meringue pie, meringue, pie