Best 3 Lemon Lavender Pie Recipes
Indulge in a delightful journey of flavors with our exquisite Lemon Lavender Pie recipes. This collection offers a symphony of sweet and savory creations, each capturing the essence of the vibrant lemon and aromatic lavender. From the classic Lemon Lavender Pie, a timeless dessert that combines zesty lemon curd with fragrant lavender-infused whipped cream, to the innovative Lemon Lavender Shortbread Cookies, where buttery shortbread is infused with a hint of lavender and topped with a tangy lemon glaze.
For those seeking a refreshing treat, the Lemon Lavender Lemonade is a perfect choice, its zesty lemon flavor complemented by the calming essence of lavender. And for a savory twist, the Lemon Lavender Roasted Chicken offers a unique blend of tangy citrus and floral notes, sure to tantalize your taste buds.
LAVENDER LEMON BARS
Hints of lavender and lemon zest in the crust make these treats a favorite. -Judith Hilinski, Cuyahoga Falls, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a small bowl, cream butter and confectioners' sugar. Add the flour, almonds, lavender and lemon zest; beat until crumbly. Pat into an ungreased 13x9-in. baking dish. Bake for 15 minutes or until edges are golden brown. , Meanwhile, in another small bowl, combine the sugar, flour, baking soda, eggs and lemon juice; beat until frothy. Pour over hot crust. Return to oven and bake 20-25 minutes or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 185 calories, Fat 8g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 95mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON PIE WITH LAVENDER MASCARPONE CREAM
It is that time year when lemons are falling off the bush in my backyard and when life gives you lemons make lemon pie. While I love the lemon custard in lemon meringue pie, I am not so fond of the meringue. So I thought about what type of topping to do instead and I came up with the idea of Mascarpone whipped cream. The idea came to me as I was having lunch with a friend who told me about making cannoli. Originally I wanted to make the cannoli filling for the top, but decided to go for an easier root. Then I thought about what should I flavor it with and I remembered the amazing lemon lavender sugar cookies another friend makes every year. The flavors of the lemon and lavender in the pie came out very subtle and not overpowering. The pie also traveled well as it went to my mother's house two hours away for her birthday. My recommendation is to make the pie the night before and chill over night. My husband and I were able to pry one piece away from my parents that we had the next day. Chilling just made the pie even better, and brightened the dreary rainy day.
Provided by Sarah P.
Categories Dessert
Time 1h30m
Yield 8-10 slices, 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Sift flour, sugar, and salt together to make sure they are thoroughly combined.
- Cut in the ½ cup of cold butter that has been cubed. I personally use a food processor for this, but you can always do this with your hands or pastry blender.
- Pulse the processor six times so the mixture ranges in size from breadcrumbs to lima beans. Then add in the coconut oil to the mixture. (You can always use vegetable shortening instead, but I personally like the flavor that the coconut oil gives to the crust of the pie. Pulse six times or cut the oil in till it resembles the same consistency as the butter addition.
- Add in the cream cheese and repeat the process. Now it is time to add the chilled water to the mixture. I add a small amount at time to make sure the mixture does not become to wet. The mixture will have a crumbly look to it, but comes together when you work it with your hand on a flat surface. Split the dough in half into packages if doing a double crust. Let the dough chill at least an hour in.
- Bring the heavy cream to a simmer and take it off the heat. Add the lavender into the cream and let it steep for half an hour. (Your kitchen will smell amazing!) After it has steeped for half an hour strain the mixture and chill in the refrigerator over night.
- Baking the Crust.
- Roll out the bottom crust and place into the pie dish. Trim and scallop the edge of the pie crust, then place in the freezer for 15 minutes till the pie crust is set.
- Once the crust has set take it out of the freezer and get you pie weights ready for the blind baking. I use old beans and ceramic pie weights for my pies. Place a piece of foil into the pie crust with the edges of the foil going over the sides of the pie dish. You want it to be easy to remove the pie weights from the center of pie crust.
- Place the pie on the center rack for fifteen minutes. After fifteen minutes remove the foil and pie weights from the pie dish. Then prick the bottom of the pie and the sides if it has started to puff out.
- Bake the crust for 15 to 17 more minutes. If the edges of the crust already look golden at this point, cover the edges with foil so that they do not burn. Take the crust out after it appears fully baked and let it cool on a wire rack.
- Making the Filling.
- Whisk the cornstarch, sugar, and salt together in a medium saucepan making sure there are no lumps of cornstarch. Add the water, lemon zest, and lemon juice to the mixture. Next add the egg yolks to mixture and whisk together to make sure that they are combined completely. Place the saucepan over medium heat. Whisk the mixture constantly until it comes to a boil. Once the mixture comes to a boil lower the temperature. At this point the mixture will visibly start to thicken up and begin to take on a thicker consistency. After lower the temperature continue to whisk the mixture for about a minute. Then pour the warm mixture into prebaked piecrust. Let the mixture cool and then place in the refrigerator to chill.
- Mascarpone Whipped Cream.
- Whip the infused cream till it is slightly fluffy (about a minute). Then add in the mascarpone to the mixture along with the powdered sugar. Whip the mixture till it forms stiff peaks.
- Pipe the cream onto the pie and serve or let it chill overnight.
Nutrition Facts : Calories 644.1, Fat 42.2, SaturatedFat 27.2, Cholesterol 195.2, Sodium 363.8, Carbohydrate 63.8, Fiber 0.8, Sugar 39.6, Protein 5.4
LAVENDER LEMON BARS
I'm totally addicted to using lavender as flavoring. If you think it sounds weird, may I suggest not knocking it like I did until you try it.
Provided by Angela Davis
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease an 8x12 inch baking dish.
- Make lavender sugar by blending the sugar and 2 teaspoons lavender buds in a blender; blend until the lavender is powdered.
- Blend together with an electric mixer 1/4 cup of the lavender sugar, butter, coconut oil, 2 cups flour, and salt in a bowl until a dough forms; press into the bottom of the prepared dish.
- Bake in the preheated oven until the top begins to turn golden brown; about 15 minutes.
- While the dough bakes, mix together the remaining lavender sugar, 1/4 cup flour, eggs, lemon juice, lemon extract, and 1/2 teaspoon lavender buds; pour over the baked crust and return to the oven to bake until the center is set, about 20 minutes. Allow to cool completely and dust with confectioners' sugar before serving.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 27.4 g, Cholesterol 41.2 mg, Fat 7.1 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 4.8 g, Sodium 55.4 mg, Sugar 18.2 g
Tips:
- For a more intense lemon flavor, use Meyer lemons or a combination of Meyer and regular lemons.
- To make the pie crust, use a food processor or pastry blender to combine the flour, sugar, and salt. Then, add the butter and pulse until the mixture resembles coarse crumbs.
- If the dough seems too dry, add a little bit of ice water one tablespoon at a time until it comes together.
- Wrap the pie crust in plastic wrap and refrigerate for at least 30 minutes before rolling it out.
- To make the lemon filling, whisk together the sugar, cornstarch, salt, and lemon zest. Then, stir in the lemon juice and eggs.
- Pour the lemon filling into the pie crust and bake for 15-20 minutes, or until the filling is set.
- To make the lavender whipped cream, whip the heavy cream, sugar, and lavender buds together until stiff peaks form.
- Spoon the lavender whipped cream onto the cooled pie and serve.
Conclusion:
Lemon lavender pie is a delicious and refreshing dessert that is perfect for any occasion. With its bright lemon flavor and delicate lavender aroma, this pie is sure to be a hit with everyone who tries it. Follow these tips to make sure your lemon lavender pie turns out perfect every time.
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