This is a bright, floral dessert with sweet and tangy lemon filling and lavender whipped cream on top.
Of all the desserts I worked on this week, this was the one I looked forward to the most! This was my first try using dried lavender buds in a dessert.
The bouchons I sampled once at Myer’s Bagels were flavored with lavender and the taste was incredible. Delicate, floral, summery and aromatic.
Lemon and lavender are splendid paired together. (Think lavender lemonade, a classic summertime drink!)Click To Tweet
The vanilla cookie crust is the first sweet layer, followed by bright lemon and then a delicate, soft sweep of the lavender-laden cream.
In our house this dessert really impressed all the hungry fans. Simple but special!
Try this chilled pie, and check out these other icebox desserts!
Chilled Lemon & Lavender Pie
*Plan ahead for this dessert, which requires a stay in the fridge before serving!
- 3 cups vanilla wafers
- 7 tablespoons butter, melted
- 1-1/2 cups whipping cream
- 1/4 cup superfine (castor) sugar
- 2 teaspoons dried, organic lavender buds
- 1 3.4 ounce box of Jell-O Instant Lemon Pudding & Pie Filling
- 1-1/2 cups milk, cold
- 1 teaspoon lemon zest
Have a 9-1/2" pie plate ready. Place the bowl and beater from your mixer into the freezer to chill.
Prepare the crust: place the vanilla wafers in a large bowl. Use a potato masher or the bottom of a sturdy drinking glass to crush the cookies into coarse crumbs. Stir and crush until the crumbs are a consistent size.
Stir the melted butter into the cookie crumbs and stir then together until the crumbs have thoroughly absorbed the butter.
Press the butter-crumb mixture into the pie plate, making an even layer across the bottom and up the sides of the plate to just below the rim. Press the mixture into place firmly and smooth out the edge along the sides.
Cover the pie plate with plastic wrap and refrigerate it for 1 hour.
When the pie crust has chilled, prepare the whipped cream: assemble the bowl and beater on your mixer. Turn the mixer on low and slowly pour in the whipping cream. Slowly increase the speed to medium-low or medium. The cream will whip faster the higher you can have your speed: find the highest speed you can go to without cream flying all over the kitchen!
As the cream begins to thicken, add in the superfine sugar. Beat the mixture until it has thickened and holds loose peaks. Depending on the speed you use, expect this to take between 10 to 14 minutes. (Warm weather may also make the whipping process take a little longer.)
Set aside 1 cup of the finished whipped cream.
Fold the lavender buds into the remaining whipped cream in the bowl.
Prepare lemon pudding: in a medium bowl, combine the pudding mix with the cold milk. Whisk it together for 2 minutes. Mix the reserved 1 cup of whipped cream into the pudding.
Assembler the pie: remove the chilled cookie crust from the refrigerator. Pour the lemon pudding mixture into shell and smooth it into an even layer. Spoon the lavender whipped cream onto the top and smooth it evenly. Sprinkle the lemon zest over the top.
Cover the pie with plastic wrap and place it into the coldest corner of your fridge. Chill the pie for 4 hours or overnight.
Slice and serve the pie while cold.