Lemon Lavender Pie

Lemon lavender pie is a custard tart with a buttery crust, bright lemon filling, and a whisper of floral lavender that rounds out the sharpness. The filling sets just enough to slice cleanly while staying creamy inside, and the lavender stays subtle so it tastes like lemon first.

Ingredients for Lemon Lavender Pie

All-purpose flour and butter make the crust tender and flaky. Salt and sugar season it. Egg yolk binds the dough without toughening it. Lemon zest and lemon juice give the filling its sharp, bright flavor. Lavender buds infuse the custard with a delicate floral note that softens the lemon’s bite. Eggs and condensed milk create a smooth, custardy filling that sets without baking long enough to curdle. Cornstarch thickens the filling slightly so it holds its shape when sliced.

Why This Lemon Lavender Pie Works

The crust bakes blind for 10 minutes before the filling goes in, so it stays crisp on the bottom instead of turning soggy. The filling is poured into a hot crust, which starts the cooking immediately and helps it set evenly from the edges inward.

Condensed milk sweetens the filling and adds richness without extra sugar, which would make it too sweet and overpower the lavender. The eggs thicken as they cook, and cornstarch prevents the filling from curdling or breaking. Once the edges are set and the center jiggles just slightly when you shake the pan, the pie is done. It keeps cooking a little as it cools, so pulling it out while still slightly soft in the middle gives you a creamy, sliceable result.

Mistakes To Avoid

Overmixing the crust dough after adding the flour makes the gluten tighten, and the crust turns tough and hard to roll. Mix just until the flour disappears and the dough comes together in a shaggy ball, then stop.

Skipping the blind bake or not weighting the crust lets it puff and bubble, and the filling soaks into it during baking. The bottom stays doughy and never crisps. Pre-bake the lined crust with dried beans or pie weights for the full 10 minutes.

Baking the pie until the center is completely firm makes the filling dense and rubbery instead of creamy. When the edges are set but the center still jiggles slightly, the pie is done. It will firm up as it cools.

Cutting the pie while it is still warm breaks the filling and makes it crumbly. Cool it at room temperature for at least 2 hours, then refrigerate for at least 4 hours before slicing so the filling sets completely and the knife cuts cleanly through.

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Ingredients

• 1 1/4 cups (155 grams) all-purpose flour
• 1/2 cup (115 grams) cold unsalted butter, cut into small cubes
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1 egg yolk
• 3 tablespoons ice water
• 2 tablespoons dried culinary lavender buds
• 1/2 cup fresh lemon juice
• 2 tablespoons lemon zest
• 1 can (14 ounces) sweetened condensed milk
• 3 large eggs
• 1 tablespoon cornstarch
• 1/4 teaspoon salt

Step-by-step Instructions

1. Mix flour, salt, and 1 tablespoon sugar in a bowl. Cut in cold butter with a pastry cutter or your fingertips until the mixture looks like coarse sand with some pea-sized pieces of butter still visible.
2. Stir egg yolk and ice water together, then add to the flour mixture. Mix gently with a fork just until the dough comes together. Form it into a disk, wrap in plastic, and chill at least 30 minutes.
3. Roll the dough out to a 1/8-inch thickness on a lightly floured surface. Transfer to a 9-inch pie pan, letting it hang slightly over the edge. Trim and crimp the edges. Prick the bottom with a fork and chill while the oven heats.
4. Heat the oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes until the edges are pale golden.
5. While the crust bakes, steep the lavender buds in the lemon juice for 5 minutes, then strain out the buds and discard them. Whisk together the lemon juice, lemon zest, condensed milk, eggs, cornstarch, and 1/4 teaspoon salt until smooth.
6. Remove the crust from the oven and carefully lift out the parchment and weights. Pour the filling into the hot crust.
7. Bake for 25 to 30 minutes at 375°F (190°C) until the edges are set and the center jiggles just slightly when you shake the pan gently. The filling should not look completely liquid in the center.
8. Cool the pie at room temperature for 2 hours, then refrigerate for at least 4 hours or overnight until the filling is completely set and cold.
9. Slice with a sharp knife dipped in hot water and wiped clean between cuts. Serve cold or at room temperature.