Lemon Meringue Pie Recipe
graham cracker crust, lavender meringue, blueberry compote, shortbread, candied lemon
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Lavender Meringue
Blueberry Compote
Candied Lemon
Shortbread
Method
Crust
- 1
Prepare the Graham Cracker Crust
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well blended. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Bake at 350°F (175°C) for 10 minutes. Allow to cool.
Blueberry Compote
- 2
Make the Blueberry Compote
In a saucepan, combine fresh blueberries, sugar, and lemon juice. Cook over medium heat, stirring gently until the blueberries break down and the mixture thickens about 10 minutes. Set aside to cool.
Shortbread
- 3
Prepare the Shortbread
In a mixing bowl, cream together softened butter and powdered sugar until light and fluffy. Gradually add flour and salt, mixing until combined. Press into a baking dish and bake at 325°F (160°C) for 20-25 minutes or until golden. Let cool and cut into bars.
Lavender Meringue
- 4
Prepare the Lavender Meringue
In a clean bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, beating until stiff peaks form. Gently fold in dried lavender and cornstarch. Spread meringue over the cooled pie crust, and create peaks with a spatula. Bake at 350°F (175°C) for 10-15 minutes until golden.
Candied Lemon
- 5
Assembly
- 6
Assemble the Pie
Once the meringue is baked, layer the blueberry compote on top of the meringue. Garnish with shortbread bars and candied lemon slices. Serve chilled.