*You can find dried lavender at most health food stores. I bought mine on Amazon. You can also omit it altogether and just use plain boiling water in this recipe.
- 1 pre-baked pie shell
- 1/4 cup dried lavender
- 1 1/4 cup boiling water
- 1 1/4 cup granulated sugar
- 1/3 cup cornstarch
- 1/8 tsp salt
- 2/3 cup cold water
- 3/4 cup lemon juice
- 4 large egg yolks
- 2 tbsp butter, cut into 1/2 inch pieces
- 1 1/2 tsp lemon extract
FOR THE MERINGUE:
- Put the lavender leaves in a small bowl and pour the boiling water over them. Stir gently to mix and let seep for about 15 minutes.
- In a medium, heavy bottom sauce pan, whisk the sugar, cornstarch and salt to combine. Slowly stir in 2/3 cup cold water, whisking the whole time.
- Add the lemon juice and egg yolks and whisk to combine.
- Strain the lavender petals from the hot water. Discard the lavender. Pour the lavender water slowly into the lemon mixture, whisking the entire time.
- Bring mixture to a boil over medium-high heat, stirring with a spoon the entire time. When the mixture begins to boil, reduce heat to medium-low and cook and stir for 1 minute longer. Don’t over cook.
- Remove from heat and stir in the butter and the lemon extract. Pour filling into crust. Press a piece of plastic wrap over the filling to prevent a skin from forming and refrigerate for 2 hours or overnight.
After the filing has cooled completely, make the meringue:
- Preheat the oven to 375.
- With an electric mixer, beat the egg whites until frothy and then sprinkle in the cream of tarter and salt. Continue to beat the egg whites until it’s starting to look a bit glossy and then sprinkle in the sugar.
- Beat the meringue until stiff peaks form (if you lift the beater from the egg whites, peaks will form that do not fall).
- Mix the cornstarch and water in a small sauce pan over medium-high heat and cook, stirring constantly, until the mixture has thickened into a gel. Cook 30 seconds more and remove from heat.
- With the mixer running, add the cornstarch gel slowly to the meringue, 1 tsp at a time.
- Using a spatula, spread the meringue on the cooled pie filling, spreading it all the way to the edges of the pie crust. The meringue should be a bit thicker in the middle. If you like, using the spatula, create swirls or little spikes all over the pie.
- Bake for 12-14 minutes, until the meringue is a light golden brown.
- Remove from the oven and cool on a wire rack for at least 5 minutes before slicing.
*This pie is best the day it is served, but it will keep, covered in the refrigerator, for up to 2 days.