A couple weeks ago I was invited to a Super Bowl party and I wanted to bring something sweet and southern, so I decided to try making a lemon meringue pie, but with a bit of lavender cooked into the filling. If you remember, a while back I made some lavender lemon rice pudding that turned out quite well, so I decided to use that same flavor combination here. It came out SO wellβ€”tasted great and looked just as good. I love it when the meringue browns at the tips, it looks so fluffy and beautiful.
The meringue on the top of this lemon meringue pie is an Italian meringue, which can seem intimidating at first because it involves heating up a syrup to pour into the egg whites as they beat, but really it’s crazy easy and SO worth the extra step of making the syrup. There’s something about the insane silky and fluffy texture of Italian meringue that is just absolute dessert heaven, it’s kind of like gourmet marshmallow fluff.
This recipe also involves par-baking the crust, which just means baking it a little bit before you put the filling in. If you’re worried about the pie shrinking or the side of the crust collapsing, all you need to do is follow the recipe. The main two steps that will prevent this are chilling your crust beforehand, and making sure to use pie weights or dried beans to weigh down the center of the pie during the first bit of the par-baking. So if you don’t have pie weights or dried beans on hand, you might want to grab some of those before diving into the recipe. Okay, I think that’s all the lemon meringue pie details I wanted to mention πŸ™‚ Now let’s get baking!
Candles Smoke Lavender Lemon Meringue Pie

Lavender Lemon Meringue Pie

Course Dessert
Keyword apple pie, italian, lemon, meringue
Servings 16 people
Calories 347 kcal
Author Eva Kosmas Flores


Pie Crust

  • 3 cups flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 3/4 cup butter cold and hard
  • 8 to 12 tablespoons ice water

Lavender Lemon Filling

  • 2 cups granulated sugar
  • 1/2 cup plus 2 tablespoons corn starch
  • 1/4 cup flour
  • 1/2 teaspoon kosher salt
  • 2 cups water
  • 1 cup whole milk or high-fat alternative milk
  • 8 egg yolks beaten
  • 1 teaspoon dried lavender blossoms
  • 2/3 cup lemon juice
  • 2 tablespoons finely grated organic lemon zest
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons vanilla extract

Italian Meringue

  • 1 cup granulated sugar
  • 1/3 cup water
  • 5 egg whites
  • 1/4 teaspoon cream of tartar


Pie Crust

  1. In a large bowl, mix together the flour, sugar, cardamom, and salt until combined. Cut the butter into small pieces above the bowl, stopping to stir and coat the butter bits in the flour mixture every few minutes.

  2. Pinch the mixture together with your fingertips until it resembles the texture of damp sand. Add the water, a tablespoon at a time, mixing it with a fork, until the dough just holds together when you squeeze a fistful of it in your hand.

  3. Roll out the dough until it is 1/8-inch thick and transfer it to a 10-inch pie dish. Press the crust into the pan, trim off the excess leaving a 1-inch overhang, and reserve the excess dough. Fold the 1-inch overhang under the edge of the crust all the way around and pinch the edges.

  4. Roll out the remaining dough until it is 1/8-inch thick and cut out any decorative shapes you want to place along the edge of the crust.Β 

  5. In a small bowl whisk together the egg with 1 tablespoon of water. Lightly brush the edges of the pie crust and place the decorative pieces along the edge, pressing down gently to adhere them with the egg wash. Lightly brush the decorative pieces with the wash.

  6. Prick the inside of the crust all over with a fork. Gently cover the pie crust with beeswrap, foil, or plastic wrap and place it in the freezer for at least 2 hours or overnight.

Lavender Lemon Filling

  1. Preheat the oven to 350 degrees Fahrenheit. Mix together the sugar, cornstarch, flour, and salt in a medium-sized saucepan. Then whisk in the water and the milk and place the saucepan over medium high heat, whisking often, until it comes to a boil. Lower the heat to a simmer and take one cup of the mixture out of the pan.

  2. Gradually whisk the cup of the mixture into the beaten egg yolks until they are thoroughly combined. Add the lavender blossoms and pour the lavender and yolk mixture back into the saucepan and continue to simmer the filling until thickened, whisking constantly, about four more minutes.

  3. Remove the filling from the heat and stir in the lemon juice, lemon zest, butter, and the vanilla extract until completely combined. Set aside.

Par-Bake the Crust

  1. Remove the crust from the freezer and line the inside with a piece of foil, and place pie weights or dried beans inside the pie in an even layer on the bottom. Place the crust in the oven and par-bake the crust for 15 minutes. Remove from the oven, remove the pie weights and foil, and place the pie back in the oven for another 10 minutes. Then remove the crust from the oven and set it aside. Preheat the oven to 400 degrees Fahrenheit.

Italian Meringue

  1. To make the meringue, heat the sugar and water in a small saucepan over medium low heat until dissolved. Raise the heat to high and wait until the syrup reaches 235 to 240 degrees Fahrenheit, making sure to NOT stir the mixture.

  2. While the syrup is boiling, beat the egg whites in the bowl of a stand mixer fitted with the whisk attachment at medium high speed until there's little bubbles at the top of the egg white mixture. Add the cream of tartar, then continue beating at medium high speed until soft peaks form. Stop the mixer until the syrup has reached the right temperature.

  3. When the syrup is ready, turn the mixer on medium high speed and begin adding the syrup to the egg whit mixture in a thin steady stream. Continue beating until the meringue is glossy and holds a stiff peak.


  1. Add the lavender lemon filling to the pie crust and spread to evenly distribute on the bottom of the pan. Switch out spatulas, and add the meringue on top in an even layer. Use the back of a spoon to create pretty swirls on top of the meringue.

  2. Place the pie back in the oven and bake until the meringue turns gold at the tips, keeping a close eye on it. Remove the pan from the oven and let the pie cool at room temperature for 1 hour before placing in the refrigerator to chill for at least 4 hours before slicing and serving.

Nutrition Facts
Lavender Lemon Meringue Pie
Amount Per Serving
Calories 347 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 126mg42%
Sodium 251mg11%
Potassium 91mg3%
Carbohydrates 52g17%
Fiber 1g4%
Sugar 28g31%
Protein 6g12%
Vitamin A 464IU9%
Vitamin C 5mg6%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 Lemon Curd FillingLavender Lemon Meringue Pie Lavender Lemon Meringue PieLavender Lemon Meringue Pie


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