lemon + lavender pie

lemon + lavender pie


zest of a lemon

1 2/3 cups of granulated sugar

1 tablespoon cornmeal

1 tablespoon flour

1/2 teaspoon salt

5 tablespoons melted butter

5 eggs, slightly beaten

2/3 heavy cream

7 tablespoons lemon juice

3 tablespoons orange juice

1/2 teaspoon vanilla extract

3/4 teaspoon lavender extract

2 teaspoons dried lavender flowers

1 partially prebaked Single All Butter Pie Crust


Preheat the oven to 325 degrees. Mix together zest, sugar, cornmeal, flour, and salt. Whisk in butter and eggs until its think and lightly colored. Stir in cream, lemon juice, orange juice, vanilla and lavender extract. Strain the filling through a fine mesh sieve into the pie crust. Bake on the middle rack of the oven for 40-50 minutes, turning 180 degrees halfway through the baking time. When the custard is set, remove and allow to cool. Once completely cooled, sprinkle over the lavender flowers. 

adapted from Four and Twenty Blackbirds