Lemon-Lavender Pie

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I just baked this pie for my family for easter and it was a huge hit. I followed the advice of using organic lemons exclusively and not grating too far down beyond the dark part of the rind for the zest. I am certain this made a difference.

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I have made this pie on several occasions and it is absolutely to die for! It certainly isn't heart or healthy friendly, but if you want a special, really special, tasty pie, especially in the summertime, go for this one. I haven't served it to anyone yet that didn't like it.

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I keep hearing complaints about the "Pithy Taste" 2 suggestions for that:
1-only use organic lemons so you do not get a chemical taste from pesticides.
1-when they say "zest" in a recipe it only means the dark part of the peel. It is critical to not grate too far down!

Hope this helps. Try it.

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I had not seen my son since October 15, 2008. The first thing he said when he came into the house "I can't wait for your food." I made this pie as 6 tarts and both my son and his friend were in heaven. I will definately make it again.

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I'm sorry the other reviewers felt such a dislike for this pie. A friend made it and served it at Easter and I loved it! The slices were a suprise, but, I enjoyed it immensely! One reviewers suggestion was meyer lemons, which I believe would help others with the bitterness, and, I do not know which type of lemon my friend used, but again, I enjoyed every bite!

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I read the other reviews and thought, 'well, just don't make it with the pith'. Did just that and put a meringue on top instead of a crust. It looked beautiful. My husband had a piece, which I took a little bite of, and the entire pie went in the garbage. It was EXTREMELY bitter. Thank God I didn't serve it to company. If I could give this a -5 *'s I would.

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This was a wonderful pie if you are happy with a bitter european lemon flavor. If you want a very sweet american lemon pie do not make this one. The flavor was great (meyer lemons would be best the crust light and buttery, and the custard was creamy and easy.

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The pith stays bitter. I cut the lemons into the thinnest slices possible and the pith did not soften or become sweeter after it was baked. The crust is great though. My husband and I still ate the pie, but we had to pull out all of the lemon slices. If it wasn't for the bitter pith, the filling would taste fine. Overall, this pie was a disappointment!

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So common sense told me using the whole lemon, which of course includes the pith, wouldn't be good. But I admit, I was a little intrigued. I thought maybe 24 hours in a bath of sugar would solve the bitter pith problem. But it didn't. It was so disappointing. It would have been so good, except for the bitterness from the pith. It wasn't just slight either, it was overwhelming and, for me, ruined the pie. Hardly any of it was eaten by anyone at my get together. No stars for you. Next!