Lemon meringue pie goes sophisticated with this unique take on a classic recipe. This tart and delectable lemon pie, with a fluffy meringue topping, is infused with fragrant floral notes of lavender.
- 1 Flaky Pie Crust, Prebaked
- 4 Eggs, Separated, Reserving Whites and Yolks in Separate Bowls
- 1/4 t. Cream of Tartar
- ¾ c. Lavender Simple Syrup
- ¾ c. Water
- ⅓ c. Cornstarch
- ¼ c. + 1/2 c. Sugar
- ¼ t. Salt
- 4 Tbsp. Butter, Softened
- ½ c. Fresh Lemon Juice, Plus 1 t.
- 1 Tbsp. Lemon Zest
Whisk egg yolks well, and set aside.
Beat the egg whites, with 1 teaspoon of lemon juice, the cream of tartar until soft peaks are formed.
Add 1/2 cup of the sugar slowly and beat until it is well blended, and stiff peaks are formed.
In a saucepan combine the water, lavender simple syrup, cornstarch, sugar, and salt. Whisk until the cornstarch is blended, then bring to a boil, continuing to whisk constantly. Allow to boil until the mixture becomes thickened.
Remove from heat and add egg yolks to mixture, a small amount at a time, taking care not to over mix. Return to heat and cook for one additional minute, whisking constantly. Remove from heat, and add in the remaining lemon juice, the butter, and the lemon zest.
Mix until smooth. Pour into the pre-baked pie crust, then carefully and evenly spread the meringue over the top.
Bake at 375F for 15 minutes, until meringue begins to turn golden brown across the top.
To get some more inspiration for your wedding pie bar take a look at my Swoon Worthy Pie Bar, Rustic Pie Bar Backdrop, Charming Cherry Pie Pops, DIY Tiered Dessert Serving Tray, Handstamped Wood Favor Box and my Luscious Lavender and Lemon Meringue Pie Recipe.