Lavender Lemon Pie

Lavender lemon pie is a custard tart with a buttery crust, a silky filling bright with lemon juice and zest, and a subtle floral note from dried culinary lavender. The filling bakes until it sets around the edges but stays creamy in the center, and a quick chill before slicing keeps it neat on the plate.

Ingredients for Lavender Lemon Pie

All-purpose flour and salt form the structure of a tender crust, while cold butter cut into small pieces creates the flaky layers. Ice water brings the dough together without toughening it. Eggs and egg yolks give the filling body and richness, condensed milk adds sweetness and helps it set, and fresh lemon juice and lemon zest provide the bright acid that balances the custard. Dried culinary lavender infuses the filling with a delicate floral flavor, vanilla extract deepens it, and a pinch of salt sharpens everything.

Why This Lavender Lemon Pie Works

A blind-baked crust prevents a soggy bottom by removing excess moisture before the filling goes in. The blind bake is short enough that the crust stays pale, then the filling bakes on top until the edges set but the center still jiggles slightly when you tap the pan.

Condensed milk replaces fresh cream and sugar, which means you need fewer steps and the filling thickens reliably without scrambling the eggs. The lemon juice cooks into the eggs, creating that silky custard texture.

Dried culinary lavender steeps in the hot filling so you get the flavor without gritty buds. The amount is small enough that lavender tastes like a whisper, not a perfume counter.

Mistakes To Avoid

Skipping the blind bake or using a thawed frozen crust leads to a soggy bottom because the filling liquid seeps into unbaked flour. The crust will taste wet and soft instead of crisp and flaky.

Overbaking the filling makes it rubbery and splits the surface because the eggs cook too much and squeeze out liquid. The texture changes from creamy custard to firm and grainy.

Using ornamental lavender instead of culinary lavender tastes like soap because ornamental varieties are treated with chemicals and have a harsh flavor. Always buy dried culinary lavender from the spice aisle or a specialty food shop.

Adding the lemon zest raw instead of infusing it in the hot filling can give you bitter, harsh citrus flavor because the oils haven’t had time to mellow into the custard. Zest stirred in after cooking tastes sharp and one-note.

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Ingredients

• 1 1/4 cups (155g) all-purpose flour
• 1/2 teaspoon salt, divided
• 6 tablespoons (85g) cold butter, cubed
• 3 to 4 tablespoons ice water
• 1 can (14 ounces) sweetened condensed milk
• 3 large eggs
• 2 large egg yolks
• 1/2 cup fresh lemon juice (about 3 lemons)
• 2 tablespoons lemon zest
• 1 tablespoon dried culinary lavender
• 1/2 teaspoon vanilla extract

Step-by-step Instructions

1. Mix flour and 1/4 teaspoon salt in a bowl. Add cold butter and rub between your fingertips until the mixture looks like coarse breadcrumbs with some pea-sized pieces of butter still visible.
2. Sprinkle ice water over the mixture one tablespoon at a time, tossing gently with a fork until the dough just comes together. Form into a flat disk, wrap in plastic, and chill for at least 30 minutes.
3. Heat the oven to 375°F (190°C). Roll the dough to 1/8 inch thick on a floured surface, fit it into a 9-inch pie pan, trim the overhang to 1 inch, and fold the edge under to create a raised rim. Prick the bottom all over with a fork.
4. Line the crust with parchment paper, add pie weights or dried beans to fill it completely, and bake for 12 to 15 minutes until the edges are light golden and set. Remove the weights and parchment and let cool for 2 minutes.
5. While the crust blinds bakes, whisk condensed milk, whole eggs, egg yolks, lemon juice, lemon zest, lavender, vanilla, and remaining 1/4 teaspoon salt together in a blender for 1 minute until smooth and pale.
6. Pour the filling through a fine-mesh sieve into a bowl to remove lavender pieces and air bubbles, then pour into the warm crust.
7. Bake at 350°F (175°C) for 20 to 25 minutes until the edges are set and opaque but the center moves slightly when you gently jiggle the pan. The filling should not look liquid in the very center.
8. Let the pie cool on a wire rack for 1 hour, then refrigerate for at least 3 hours or up to 8 hours before serving. The filling will continue to set as it cools.