There's something about the zesty burst of lemon curd that makes it the perfect dessert for any hot summer day. This Easy Lavender Lemon Curd Pie brings together the tartness of fresh lemons and the gentle floral notes of lavender, creating a beautiful combination that is sure to be a favorite dessert. It's a simple recipe, perfect for anyone craving a touch of sunshine in their dessert.
This pie starts with a traditional pie crust infused with a hint of lavender, creating a unique base that complements the lemon curd filling. The homemade lemon curd, made with fresh lemon juice, zest, eggs, and unsalted butter, is the star of the show.
Optional, the pie can be finished with whipped cream and garnished with lemon zest, adding an extra layer of brightness.
Ingredients Overview
Check the printable recipe card at the bottom of this article for the ingredient amounts and full instructions.
- Pie Crust: The crust is a classic recipe with simple ingredients: sugar, butter, egg, vanilla, flour, salt, and dried lavender. The addition of lavender gives the crust a subtle, aromatic flavor that pairs wonderfully with the lemon curd.
- Lemon Curd: Made with unsalted butter, sugar, fresh lemon juice, eggs, and lemon zest, the curd has a vibrant tart lemon flavor that balances the sweetness. You can also use a mix of other citrus fruits or just stick with the traditional lemon combination for a refreshing taste.
Video Recipe
How To Make The Lemon Lavender Pie
Pie Crust: To start, you need to prepare the crust. Whether you're using a food processor or mixing by hand, blend the sugar and butter until just combined. Add in the egg, vanilla, and lemon zest before incorporating the flour, salt, and crushed lavender. Chill the dough for at least an hour, then roll it out to fit a 10-inch tart pan.
Preheat your oven to 350°F. Bake the crust with pie weights for about 10 minutes, then remove the weights and bake for another 10-12 minutes until golden brown. Let the crust cool before adding the lemon curd.
Lemon Curd: Melt unsalted butter in a medium-sized pot over medium heat. Add the sugar, eggs, lemon juice, and lemon zest, and cook until the mixture begins to bubble. Stir constantly to avoid curdling. Once done, set the pot in a bowl with icy water to cool the mixture quickly.
Assemble The Pie: Once cool, fill the crust with the lemon mixture and chill for at least four hours before serving.
Expert Tip
- Mini desserts: If you prefer mini desserts, you can use mini pie shells made out of the same dough. This is a rustic pie that will not look perfect when you cut into it. The curd is creamy and not as stiff as a pie filling you bake together with the crust.
- Other uses for lemon curd: You can use the lemon curd to fill tart shells, cakes or just spread on scones and slices of toast. If you ask me, I would just eat that curd as it is, with a spoon. It is delicious!
- Lavender use: Do not add more lavender in the crust than the recipe asks for. You will end up with a soapy lavender taste which is not very pleasant. This is a powerful herb that can overwhelm the taste buds if used too much.
How To Serve This Pie
This easy dessert pairs well with a cup of hot tea or coffee. For a refreshing combination, it can also be served with fresh fruit, such as strawberries or blueberries.
A dollop of whipped cream is a perfect complement to the tart lemon flavor. For added flavor, you can add a touch of vanilla extract.
Storage
This pie can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing it and thawing it in the refrigerator before serving.
This Easy Lavender Lemon Curd Pie is a great recipe for anyone who enjoys a simple dessert with a twist. It's an easy pie recipe that uses simple ingredients, readily available at most grocery stores.
The tart lemon flavor, combined with the floral hint of lavender, makes this pie a unique and delightful addition to any dessert table. Whether you're hosting a summer party or just want a refreshing treat, this pie is the perfect choice.
Lemon Dessert Ideas
- Lemon Lavender Butter Cookies
- Olive Oil Lemon Wookies With Herbs
- Cream Cheese Lemon Coconut Cake
- Old Fashioned Lemon Bread With Lemon Syrup
- Lemon Ricotta Cheese Cake
- Coconut-Almond Lemon Bars Recipe
- Super Easy Lemon Bars
📖 Recipe
Easy Lavender Lemon Curd Pie Recipe
Equipment
- 9-inch Tart Pan with Removable Bottom
- Rolling Pin
Ingredients
Pie Crust:
- ¼ cup granulated sugar
- 1 stick of unsalted butter softened
- 1 large egg
- 1 fresh lemon -use the zest
- ½ teaspoon vanilla
- 1 ⅓ cup all purpose flour
- ¼ teaspoon dried edible lavender crushed
- ¼ teaspoon salt
Citrus Curd:
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup fresh lemon juice (approximately 2-3 lemons)
- lemon zest from 1 lemon
- 5 large eggs beaten
Instructions
To Make The Crust In A Food Processor:
- Place sugar, butter, egg, lemon zest, vanilla extract, flour, salt, and crushed lavender in the food processor. Pulse until a soft dough forms. Wrap the dough in plastic wrap and chill for at least an hour, up to three days.
To Make The Crust By Hand:
- Cream together the sugar and butter until just combined. Add in the egg, vanilla extract, and lemon zest, mixing until incorporated. Gradually add flour, crushed lavender, and salt, mixing until smooth. Wrap the dough in plastic wrap and chill for at least an hour, or up to three days.
Baking the Crust:
- Preheat oven to 350°F. Roll out the dough on a floured surface into a 12-inch circle.
- Transfer the dough to a 9-inch tart pan, pressing it against the edges to fit. Cover the crust with parchment paper or aluminum foil and add pie weights or dried beans.
- Bake for 10 minutes, remove the weights, and bake for another 10-12 minutes until the crust is golden brown. Allow the crust to cool completely.
To Make the Lemon Curd:
- Melt unsalted butter in a medium-sized pot over medium heat.
- Remove from heat, then add sugar, beaten eggs, lemon juice, and lemon zest.
- Return to heat and cook, stirring constantly, until the mixture begins to bubble. Be careful not to let it boil.
- Cool the mixture by setting the pot in a bowl with icy water, stirring for a few minutes.
- Once cooled, cover and refrigerate.
- Fill the baked crust with the cooled lemon curd and chill for at least 4 hours before serving.
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