lemon supreme pie recipe with Lavender and Blueberry Swirl

I think every good home baker needs a showstopping dessert in their repertoire for special occasions.

This lemon supreme pie recipe is exactly that; it balances the classic creamy, tangy filling with a vibrant blueberry swirl and a soft, fluffy meringue. The combination of bright lemon flavor and floral lavender aroma, all within a flaky crust, makes for a dessert that’s as impressive to look at as it is delicious to eat. We’ll guide you through making this beautiful pie that’s perfect for spring holidays or any family gathering where you want to serve something truly special without hours of complex work. This lemon supreme pie recipe focuses on a scratch-made crust, a velvety filling that sets beautifully, and a soft meringue topping that makes every slice feel special. Get ready for a dessert that delivers on flavor and presentation in one easy-to-follow process.

Ingredients

Pie Crust Ingredients: For a 9-inch pie crust, you’ll need 250 g (2 cups) all-purpose flour, 113 g (1/2 cup) very cold cubed unsalted butter, 15 g (1 tablespoon) granulated sugar, 3 g (1/2 teaspoon) salt, and 60 ml (1/4 cup) plus extra ice water. The cold butter is crucial for creating a flaky texture, so avoid touching it too much with warm hands. Ensure the water is ice-cold to prevent the butter from melting before baking.
Blueberry Swirl Ingredients: This topping requires 200 g (1 cup) fresh or thawed frozen blueberries, 50 g (1/4 cup) granulated sugar, and 15 ml (1 tablespoon) fresh lemon juice. If using frozen blueberries, do not thaw completely before starting; a little extra liquid will help create the swirl texture. The lemon juice brightens the blueberry flavor and balances the sweetness.
Lavender Lemon Filling Ingredients: The creamy filling consists of 200 g (1 cup) granulated sugar, 30 g (1/4 cup) cornstarch, 3 large eggs, 3 large egg yolks, 180 ml (3/4 cup) fresh lemon juice, 10 g (1 tablespoon) finely grated lemon zest, and 55 g (1/4 cup) melted unsalted butter. The cornstarch helps thicken the filling without changing the classic lemon flavor profile. Use fresh-squeezed lemon juice for the best bright, tangy flavor.
Lavender Infusion Ingredients: You’ll need 5 g (1 tablespoon) dried culinary lavender and 60 ml (1/4 cup) of the fresh lemon juice (part of the 3/4 cup total from above). Use culinary-grade lavender, as other types may have a soapy taste or be treated with chemicals. Steeping the lavender first ensures a subtle floral aroma rather than an overpowering perfume.
Meringue Topping Ingredients: For a soft, fluffy meringue, you’ll need 3 large egg whites, 2 g (1/4 teaspoon) cream of tartar, 100 g (1/2 cup) granulated sugar, and 5 ml (1 teaspoon) alcohol-free vanilla extract. Cream of tartar acts as a stabilizer, helping the egg whites whip to stiff peaks and hold their shape. Ensure your bowl and whisk are perfectly clean and dry, as any trace of fat or moisture will prevent the whites from stiffening.
Garnish: 5 g (1 teaspoon) powdered sugar and 50 g (1/4 cup) fresh blueberries. These garnishes add a final visual touch to the presentation. A light dusting of powdered sugar adds contrast to the deep colors of the swirl.

Instructions

Prepare the Pie Crust and Blind Bake: Start by preparing the crust dough, ensuring the butter remains very cold during mixing by using a pastry blender or your fingertips. Form the dough into a disc and chill for at least 30 minutes to prevent shrinkage when baking. Blind bake the pie crust at 375°F (190°C) with weights for 15 minutes, then remove weights and bake for another 10-12 minutes until lightly golden. Cool completely on a wire rack.
Make the Blueberry Swirl: In a small saucepan, combine the 200g (1 cup) blueberries, 50g (1/4 cup) sugar, and 15ml (1 tablespoon) lemon juice. Simmer over medium heat for 5-7 minutes, stirring occasionally, until the berries burst and the mixture thickens slightly. Mash lightly with a fork for a rustic, chunky texture; remove from heat and let cool fully.
Infuse the Lemon Filling: In a medium saucepan, bring 60ml (1/4 cup) lemon juice and the 5g (1 tablespoon) dried lavender to a gentle simmer over medium-low heat. Remove from heat, cover, and let steep for 10 minutes to infuse the floral flavor. Strain the infused juice through a fine-mesh sieve to remove the lavender blossoms before moving to the next step.
Cook the Lavender Lemon Filling: In a large bowl, whisk together the 200g (1 cup) granulated sugar and 30g (1/4 cup) cornstarch. Add the 3 whole eggs and 3 egg yolks, whisking until smooth. Gradually whisk in the strained lavender lemon juice, remaining 120ml (1/2 cup) fresh lemon juice, lemon zest, and melted butter until well combined. Pour this mixture into a saucepan and cook over medium-low heat, whisking constantly for 8-10 minutes until the mixture thickens significantly and coats the back of a spoon. Let cool slightly for 5 minutes. If your filling looks thin after 10 minutes, just keep cooking and stirring gently; it should thicken up when it hits about 175°F (80°C).
Assemble and Bake the Pie: Preheat oven to 350°F (175°C). Pour the warm lavender lemon filling into the cooled pie crust. Spoon dollops of the cooled blueberry swirl mixture over the top of the lemon filling. Use a small knife or skewer to gently swirl the blueberry into the lemon filling, creating distinct ribbons without fully mixing them together. Bake for 30-35 minutes until the center is set but still has a slight jiggle.
Prepare the Meringue Topping: In a clean, dry bowl, beat the 3 large egg whites and 2g (1/4 teaspoon) cream of tartar on medium speed until soft peaks form. Gradually add the 100g (1/2 cup) granulated sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form and the sugar is fully dissolved. Beat in the vanilla extract for added flavor.
Finalize and Chill: Spread the meringue evenly over the cooled pie, ensuring it touches the crust all around to prevent shrinking. Create decorative peaks with the back of a spoon. Toast the meringue using a kitchen torch or bake in a 350°F oven for 10-15 minutes until lightly golden. Refrigerate the pie for at least 4 hours, or preferably overnight, for the filling to fully set before serving. This lemon supreme pie recipe is best served fully chilled.

Make-Ahead Tips and Storage for Lemon Pie

This lemon supreme pie recipe is ideal for making ahead of time, which makes it perfect for special events or holidays. The pie must chill completely for at least 4 hours, so planning this time into your schedule is essential. You can make the pie completely (including the meringue) up to 24 hours in advance.

Store the finished pie loosely covered in the refrigerator for 3-4 days. Covering tightly can cause condensation on the meringue, making it weep. If you want to prepare even further ahead, you can blind bake the crust and make the blueberry swirl up to 2 days ahead, storing them separately in the refrigerator. Assemble the pie just before baking.

Troubleshooting Common Pie Problems

My pie filling cracked while cooling. This usually happens from overbaking. Bake until the center just jiggles slightly when tapped, then remove from the oven. Allow the pie to cool gradually at room temperature for an hour before refrigerating; sudden temperature changes can cause cracking.

My meringue shrank or became watery (weeping). Meringue weeping occurs when the sugar hasn’t fully dissolved or when it’s exposed to high humidity after baking. Ensure you beat the sugar into the egg whites until no granules remain, and make sure the meringue is cooked through (for oven-toasted meringue). For best results, top the pie with meringue only when the pie filling is completely cool.

The crust shrunk during baking. This is often caused by not chilling the dough long enough before blind baking. Ensure your dough disc is thoroughly chilled (at least 30 minutes) and use pie weights to hold down the edges during the initial bake.

FAQs

Can I use a store-bought crust?

Yes, absolutely. For a faster preparation time, use a store-bought shortbread or all-butter pie crust. Ensure you follow the blind baking instructions in this lemon supreme pie recipe to prevent a soggy bottom.

What is the best way to cut this pie?

Use a sharp knife dipped in hot water between cuts to get clean slices through the meringue and filling. Make sure the pie is fully chilled; a warm pie will not hold its shape when sliced.

Is this recipe good for meal prepping?

While pies are generally best when fresh, this one can be made a day ahead. Slice and portion in advance if you want to freeze individual servings; freeze on a baking sheet, then transfer to a container. For a quick healthy eating option, I often top individual slices with extra fresh berries after thawing.

Why add lavender to a lemon pie?

Lavender provides a subtle, complex floral note that beautifully balances the acidity of the lemon and sweetness of the blueberry. The flavor is very subtle when done correctly and adds depth to a classic lemon supreme pie recipe.

Can I skip the meringue topping?

Yes, if preferred, you can serve this lemon supreme pie recipe without the meringue. It also works well with a dollop of fresh whipped cream instead, or a light dusting of powdered sugar.

Conclusion

This lemon supreme pie recipe is truly a showstopper that balances classic comfort with unique, sophisticated flavors. Pin this recipe to save it for your next family gathering.