Grate the zest of 2 large lemons; thinly slice the fruit into rounds. Discard seeds. Toss the zest and slices with 3/4 teaspoon dried lavender, 1/4 teaspoon salt and 2 cups sugar. Cover for 24 hours. The next day, beat 4 eggs and 4 tablespoons melted butter; stir into the filling. Pour into pie shell.
Perfect All-Butter Piecrust
Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon
How to Make a Pie
Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling.
Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.
Photograph by Karl Juengel