Lemon Meringue Spring Pie with Lavender Infusion

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A bright lemon meringue pie enhanced with delicate lavender for a floral springtime twist, featuring a crisp crust and fluffy toasted meringue. This american-inspired desserts ready in about 80 minutes layers all-purpose flour, granulated sugar, ice water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup (1 stick), cold and diced unsalted butter
• 1/4 cup granulated sugar
• 3 tbsp ice water
• 1/2 cup fresh lemon juice
• 2 tsp lemon zest
• 1 cup granulated sugar (for filling)
• 3 tbsp cornstarch
• 3 large, separated eggs
• 1 tsp dried culinary lavender buds
• 1/4 tsp salt
• 1/4 tsp cream of tartar
• 1/2 cup powdered sugar

Instructions

1. Step 1: Preheat oven to 375°F. In a large bowl, combine 1 1/4 cups all-purpose flour with 1/4 cup granulated sugar and 1/4 tsp salt. Cut in 1/2 cup cold diced unsalted butter using a pastry cutter until mixture resembles coarse crumbs.
2. Step 2: Gradually add 3 tbsp ice water, stirring until dough forms a ball. Wrap in plastic and chill for 30 minutes.
3. Step 3: Roll out dough on a floured surface to fit a 9-inch pie dish. Transfer dough to dish, trim edges, prick bottom with a fork, and bake blind with pie weights for 20 minutes until lightly golden. Remove weights and bake 5 minutes more; cool.
4. Step 4: In a medium saucepan, whisk together 1 cup granulated sugar, 3 tbsp cornstarch, and 1/2 cup fresh lemon juice with 2 tsp lemon zest. Stir in 3 large egg yolks.
5. Step 5: Add 1 tsp dried culinary lavender buds and cook over medium heat, stirring constantly for about 5-7 minutes until mixture thickens and bubbles; remove from heat and strain out lavender buds.
6. Step 6: Pour lemon filling into the cooled crust.
7. Step 7: In a clean bowl, beat 3 large egg whites with 1/4 tsp cream of tartar on medium speed until soft peaks form. Gradually add 1/2 cup powdered sugar, beating until stiff, glossy peaks form.
8. Step 8: Spread meringue over lemon filling, sealing edges to crust. Bake at 350°F for 12-15 minutes until meringue tips are golden brown.
9. Step 9: Cool pie completely at room temperature before serving to set the filling and enhance flavors.