Description This lemon dessert recipe is very old, it dates back to colonial America, but is also unique with its lemon lavender flavor. Unlike today’s pies, this lemon filling is thickened with only eggs, no cornstarch or tapioca. The lavender adds a subtle, but noticeable difference in this colonial food recipe that is very delicious. Don’t worry about those lavender buds, they aren’t noticeable when you eat the pie.
How to bake a perfect pie shell
Preheat oven to 375F. Prick the pie shell with a fork. Place a sheet of parchment paper or wax paper over the dough. Add pie weights. Bake for 15 minutes. Remove the pie weights and bake for another 10 minutes.
Lemon Pie Recipe
9-inch prepared pie shell
1/2 cup unsalted butter
6 egg yolks
3 large eggs
1 cup sugar
1 cup lemon juice
Rinds of 2 lemons, grated
1 teaspoon dried edible lavender buds
Place the sugar, eggs, and lemon rind in a mixing bowl. Beat on medium until well blended. Add the lemon juice and beat until thoroughly combined.
Place the lemon mixture in a large saucepan. Heat over medium heat until it has thickened. The mixture needs to part and slowly come back together. This will take 10 to 15 minutes. Add the butter and stir until melted. Add the edible lavender buds and stir. Pour into the prepared pie shell.
To complete this lemon dessert, make a small batch of a marshmallow meringue frosting and replace the vanilla extract with lavender extract. Garnish the pie with some chopped candies lemon rinds.
Lavender Meringue Frosting Recipe
2 large egg whites
1/2 cup granulated white sugar
1/2 teaspoon cream of tartar
Dash of salt
1/2 teaspoon lavender extract
Violet or purple food coloring
In top of a double boiler pot, whisk together egg whites, sugar, cream of tartar, and salt. Heat over medium. Stir until mixture reaches 160F. Place hot mixture into a mixing bowl and add any extract. Whip on high with an electric mixer until stiff peaks form.
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