Spring Lemon Meringue 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 accented with a subtle hint of lavender for a refreshing springtime dessert. This american-inspired desserts ready in about 60 minutes layers all-purpose flour, cold water, granulated sugar 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 cubed unsalted butter
• 3 tbsp cold water
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 1/2 cups water
• 1/2 cup (about 3 lemons) fresh lemon juice
• 2 tsp lemon zest
• 1 tsp dried culinary lavender
• 4, lightly beaten egg yolks
• 3 tbsp, softened unsalted butter
• 4 egg whites
• 1/4 tsp cream of tartar
• 1/2 cup (for meringue) granulated sugar

Instructions

1. Step 1: Preheat oven to 375°F. In a food processor, pulse 1 1/4 cups all-purpose flour with 1/2 cup cold unsalted butter cubes until mixture resembles coarse crumbs. Add 3 tbsp cold water gradually and pulse until dough begins to clump. Press dough into a 9-inch pie plate evenly and dock with a fork. Bake for 20 minutes or until golden; cool completely.
2. Step 2: In a medium saucepan, whisk together 1 cup granulated sugar, 1/4 cup cornstarch, and 1/4 tsp salt. Gradually stir in 1 1/2 cups water, 1/2 cup fresh lemon juice, 2 tsp lemon zest, and 1 tsp dried culinary lavender. Cook over medium heat, stirring constantly until mixture thickens and boils.
3. Step 3: Temper 4 lightly beaten egg yolks by slowly whisking in about 1/2 cup of the hot lemon mixture, then return all to the saucepan. Cook for 2 more minutes, stirring continuously until thickened. Remove from heat and stir in 3 tbsp softened unsalted butter until smooth. Pour lemon filling into baked crust.
4. Step 4: In a clean mixing bowl, beat 4 egg whites with 1/4 tsp cream of tartar on medium speed until soft peaks form. Gradually add 1/2 cup granulated sugar, increasing mixer speed to high until stiff, glossy peaks form.
5. Step 5: Spread meringue over lemon filling, sealing to edges of crust to prevent shrinking.
6. Step 6: Bake at 375°F for 10-12 minutes or until meringue is golden brown. Cool completely before serving to allow flavors to meld.